Vegetable and Emmental Meatloaf

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. Place the ground beef, eggs, salt, black pepper and paprika in a large mixing bowl.
3. Add the grated onion, parsley, carrots, bell peppers, mushrooms and grated Emmental.
4. Mix until evenly combined, taking care not to compact the meat excessively.
5. Shape the mixture into a loaf in the prepared baking dish.
6. Mix the ketchup, soy sauce, wholegrain Dijon mustard and honey in a small bowl. Brush the glaze evenly over the meatloaf.
7. Bake for approximately 1 hour, until the centre is thoroughly cooked and reaches at least 71°C.
8. While the meatloaf bakes, boil the potatoes in salted water until completely tender.
9. Drain the potatoes well, then mash them with the spring onions, garlic, cream cheese, Parmesan and butter. Add a little olive oil if needed and season with salt and black pepper.
10. Rest the cooked meatloaf for 10 minutes before slicing, then serve with the creamy mashed potatoes.