beefpotatocabbage
Cheddar Beef Loaf with Potatoes, Cabbage and Avocado Salad
This ground beef recipe is budget-friendly and tastes luxurious.
From YouTube · Dec 6, 2025
This ground beef recipe is budget-friendly and tastes luxurious.
35 min
Prep time
55 min
Cook time
1 hr 40 min, including resting
Total time
6
Yield
Ingredients
31 ingredients- CHEDDAR BEEF LOAF
- 450g ground beef
- 2 large eggs
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium carrot, coarsely grated
- 1 small bunch parsley, finely chopped
- 2 tbsp breadcrumbs
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tsp mustard
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1 tsp fine salt
- 1/2 tsp ground black pepper
- 1 tbsp olive oil
- 115g cheddar cheese, grated
- 2 tbsp sesame seeds
- POTATO AND CABBAGE SIDE
- 5–6 medium potatoes, peeled and cut into chunks
- 1/2 head cabbage, roughly chopped
- 2 garlic cloves, minced
- 30g butter
- 1 tbsp soy sauce
- Salt and black pepper, to taste
- AVOCADO AND TOMATO SALAD
- 1 avocado, diced
- 2 tomatoes, chopped
- 1 small red onion, thinly sliced
- 1 handful salad leaves
- 1 tbsp lemon juice
- 1 tsp mustard
- 1 tbsp olive oil
- Salt and black pepper, to taste
Method
24 steps- Preheat the oven to 190°C conventional or 170°C fan. Lightly grease a medium baking dish.
- Heat 1 tablespoon olive oil in a frying pan over medium heat.
- Add the chopped onion and cook for 3–4 minutes, until softened.
- Add 3 minced garlic cloves and the grated carrot and cook for another 2 minutes.
- Remove the vegetables from the heat and allow them to cool slightly.
- Place the ground beef, eggs, cooked onion mixture, parsley, breadcrumbs, tomato paste, 1 tablespoon soy sauce, mustard, oregano, paprika, salt and black pepper in a large bowl.
- Mix gently until evenly combined.
- Shape the mixture into a compact loaf in the prepared baking dish.
- Bake for 30 minutes.
- Scatter the grated cheddar and sesame seeds evenly over the loaf.
- Return it to the oven for another 15–20 minutes, until the cheese is golden and the centre of the loaf reaches at least 71°C.
- Remove the beef loaf from the oven and leave it to rest for 10 minutes before slicing.
- While the loaf cooks, place the potatoes in a large saucepan of salted cold water.
- Bring to a boil and cook for approximately 10 minutes.
- Add the chopped cabbage and continue cooking for 7–10 minutes, until both the potatoes and cabbage are tender.
- Drain thoroughly.
- Melt the butter in the empty saucepan over medium-low heat.
- Add the remaining minced garlic and cook for 30 seconds.
- Return the potatoes and cabbage to the pan and toss with the butter, garlic and remaining tablespoon of soy sauce.
- Season the potato and cabbage mixture with salt and black pepper.
- For the salad, combine the avocado, tomatoes, red onion and salad leaves.
- Whisk together the lemon juice, mustard and olive oil.
- Pour the dressing over the salad, season lightly and toss gently.
- Slice the rested cheddar beef loaf and serve it with the potatoes, cabbage and avocado salad.
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