Meatloaf is a taste of pretty much all of our childhoods. With this one though, I wanted to make it slightly more impressive whilst still trying to feature the key elements of the family favourite. A slight warning this is does take a little preparation the day or morning before, but I did cheat with the mash…
- 200g Beef Mince
- 2 Sausages
- 1 pk Idahoan Mash Potato
- 1 Small Tin Petit Pois (200g)
- 50ml White Wine
- 1 Chicken Oxo Cube
- Handful of Spinach
Start off by making the meatloaf. Cut the skins from the sausages and mix the sausage meat with the beef mince. Season liberally and put it into a loaf pan before baking in the oven at 200c for about 15 minutes.
Once done, leave the meatloaf to go completely cold. I found this works best if you leave it in the fridge overnight. For the puree drain the tin of petit pois and add to a blender. Bring the wine to a simmer and crumble in the Oxo. Once that has dissolved add the wine mixture to the peas and blend. Once blended add the spinach and blend again till smooth.
Leave the puree to one side. Take the meatloaf from the fridge and cut into long rectangles. In a pan with a little oil fry on all sides and then bake in the oven at 200 for about 5 minutes to warm through.
While the meatloaf warms, mix together the mash and then plate along with the puree. Add the meatloaf to the plate and tuck in!