Cheddar Beef Loaf with Potatoes, Cabbage and Avocado Salad

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

1. Preheat the oven to 190°C conventional or 170°C fan. Lightly grease a medium baking dish.
2. Heat 1 tablespoon olive oil in a frying pan over medium heat.
3. Add the chopped onion and cook for 3–4 minutes, until softened.
4. Add 3 minced garlic cloves and the grated carrot and cook for another 2 minutes.
5. Remove the vegetables from the heat and allow them to cool slightly.
6. 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.
7. Mix gently until evenly combined.
8. Shape the mixture into a compact loaf in the prepared baking dish.
9. Bake for 30 minutes.
10. Scatter the grated cheddar and sesame seeds evenly over the loaf.
11. 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.
12. Remove the beef loaf from the oven and leave it to rest for 10 minutes before slicing.
13. While the loaf cooks, place the potatoes in a large saucepan of salted cold water.
14. Bring to a boil and cook for approximately 10 minutes.
15. Add the chopped cabbage and continue cooking for 7–10 minutes, until both the potatoes and cabbage are tender.
16. Drain thoroughly.
17. Melt the butter in the empty saucepan over medium-low heat.
18. Add the remaining minced garlic and cook for 30 seconds.
19. Return the potatoes and cabbage to the pan and toss with the butter, garlic and remaining tablespoon of soy sauce.
20. Season the potato and cabbage mixture with salt and black pepper.
21. For the salad, combine the avocado, tomatoes, red onion and salad leaves.
22. Whisk together the lemon juice, mustard and olive oil.
23. Pour the dressing over the salad, season lightly and toss gently.
24. Slice the rested cheddar beef loaf and serve it with the potatoes, cabbage and avocado salad.