German-Style Meatloaf with Emmental

Ingredients

• For the meatloaf:
• 900 g ground beef
• 2 eggs
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp paprika
• 1 onion, grated
• 1 bunch fresh parsley, finely chopped
• 2 carrots, grated
• 1 red bell pepper, finely chopped
• 1 yellow bell pepper, finely chopped
• 200 g mushrooms, finely chopped
• 150 g Emmental cheese, grated
• For the glaze:
• 2 tbsp ketchup
• 4 tbsp soy sauce
• 1 tsp wholegrain Dijon mustard
• 2 tbsp honey
• For the mashed potatoes:
• 5 medium potatoes, peeled and chopped
• 1 bunch spring onions, sliced
• 1 garlic clove, minced
• 2 tbsp cream cheese
• 60 g Parmesan, finely grated
• 1 tsp salt
• 1 tsp ground black pepper
• Olive oil, as needed
• 120 g butter

Method

1. Preheat the oven to 180°C and lightly grease a baking dish.
2. Combine the ground beef, eggs, salt, black pepper and paprika in a large bowl.
3. Add the grated onion, parsley, carrots, bell peppers, mushrooms and Emmental.
4. Mix gently until the vegetables and cheese are evenly distributed.
5. Shape the mixture into a loaf and place it in the prepared baking dish.
6. Mix the ketchup, soy sauce, wholegrain Dijon mustard and honey. Brush the glaze over the meatloaf.
7. Bake for approximately 1 hour, until the centre is completely cooked and reaches at least 71°C.
8. Meanwhile, boil the potatoes in salted water until tender, then drain thoroughly.
9. Mash the potatoes with the spring onions, garlic, cream cheese, Parmesan and butter. Add a little olive oil if needed and season with salt and pepper.
10. Rest the meatloaf for 10 minutes before slicing and serving with the mashed potatoes.