fbpx

Spanish Style Meatloaf Topped with Mash

PREP TIME: 20 min

COOKING TIME: 1 hour and 10 mins

SERVES: 6-8

INGREDIENTS

2 teaspoons olive oil
1 large brown onion, finely chopped
2 cloves garlic, crushed
375g pork mince
375g beef mince
1 chorizo, skin removed and finely chopped
1/3 cup semi dried tomatoes, roughly chopped
1 ½ teaspoons sweet smoked paprika
1 teaspoon ground coriander
½ teaspoon ground cumin
finely grated zest of 1 lemon 
¼ cup green olives
1 tablespoon baby capers, drained
1 cup fresh breadcrumbs
2 eggs, lightly beaten
100g Chargrilled capsicums, pureed
Salt flakes and freshly ground black pepper
½ cup parsley, roughly chopped

Mashed potato

750g Spudlite potatoes, peeled and diced
¼ cup aioli
¼ cup grated parmesan
Salt flakes and freshly ground black pepper

METHOD

  1. Preheat oven to 220°C (200°C fan-forced). Grease a 12cm x 22cm loaf tin and line base and sides with baking paper, extending paper 3cm above edges of pan. 
  2. For the mash potato, steam potatoes for 15 minutes or until very tender. Drain saucepan and return potatoes to the pan. Using a potato masher or ricer, mash potatoes until smooth. Return pan to a medium heat, stirring constantly for 1-2 minutes, to help the mashed potato dry out.
  3. Add aioli to mashed potatoes with parmesan, salt and pepper, stirring until mixture is smooth. Remove from heat and set aside until required.
  4. Meanwhile, combine olive oil, onion and garlic together in a small saucepan over a low heat. Cover and cook for 10 minutes or until onion is tender. Remove from heat and allow to cool.
  5. Place all the meatloaf ingredients together in a large bowl, mixing until well combined. Season well with salt and pepper.
  6. Spoon the meatloaf mixture into the loaf tin, on a baking tray in preheated oven for 30 minutes. Remove from oven, reducing temperature to 200°C (180°C fan-forced). Top meatloaf with mashed potato and return to oven for 30 minutes or until mash potato is golden. Remove from oven and allow to cool for 10 minutes before serving.

YOU MIGHT ALSO LIKE…

Twice Baked Potatoes with Horseradish, Grainy Mustard and Chives

Twice Baked Potatoes with Horseradish, Grainy Mustard and Chives

Twice Baked Potatoes with Horseradish, Grainy Mustard and Chives PREP TIME: 15 min COOKING TIME: 1 hour SERVES: 4 INGREDIENTS4 Spud Lite potatoes2 teaspoons olive oil1 large brown onion, peeled and dicedSalt flakes and freshly ground black pepper ½ cup grated cheddar2...

Tray Roasted Rack of Lamb and Roasted Vegetables

Tray Roasted Rack of Lamb and Roasted Vegetables

Tray Roasted Rack of Lamb and Roasted Vegetables PREP TIME: 15 min COOKING TIME: 40 mins SERVES: 4 INGREDIENTS500g Spud Lite baby potatoes, halved½ red capsicum, deseeded and chopped 1 medium zucchini, chopped into chunks1 large red onion, peeled, halved and...

Potato, Chicken, Bacon and Leek Pie

Potato, Chicken, Bacon and Leek Pie

Potato, Chicken, Bacon and Leek Pie PREP TIME: 45 min COOKING TIME: 1 hour 10 mins SERVES: 4 INGREDIENTS 1 pinch saffron with ¼ cup water200g Spud Lite baby potatoes, diced2 tablespoons olive oil400g chicken thigh, diced into 1cm cubes100g smoky bacon, diced1 large...

CONTACT

Spudlite
Johns Rd,
Virginia SA 5120
(08) 8380 9096

PROUDLY SOUTH AUSTRALIAN

SUPPORTING

GET IN TOUCH

Want more Spud Recipes? Join the Spud Team for access to our delicious recipes and exclusive deals!