Meatloaf with Mushroom Sauce, Mashed Potatoes and Peas

Ingredients

• 1 stale roll
• 2 onions
• vegetable oil
• 2 tbsp freshly chopped parsley
• 8600 g mixed ground meat
• 1 egg
• Salt
• pepper (ground)
• 1 tsp dried thyme
• 1 tsp dried marjoram
• 600 g waxy potatoes
• Salt
• 100 ml milk
• 3 tbsp heavy cream
• 40 g Butter
• Nutmeg (freshly grated)
• 250 g peas
• 250 g Mushrooms
• 1 onion
• 1 tbsp butter
• 1 tbsp flour
• 400 ml beef stock

Instructions

1. 1.

   Soak the roll in lukewarm water, then squeeze out excess liquid. Peel and finely dice the onions. Sauté them in 1–2 tbsp hot oil until translucent, then let cool slightly.

2. 2.

   Preheat the oven to 180°C (350°F) with fan or conventional heat.

3. 3.

   Combine the ground meat with the drained roll crumbs, egg, diced onions, and parsley. Season with salt, pepper, thyme, and marjoram. Shape the mixture into a loaf on parchment paper, smooth the top, brush with oil, and bake for about 1 hour.

4. 4.

   For the mash, peel, wash, and boil the potatoes in salted water for ~30 minutes. Drain, mash or press, then add milk, cream, and 30 g butter. Season with salt and nutmeg.

5. 5.

   Sauté peas in remaining butter until hot, seasoning with salt.

6. 6.

   Clean and slice mushrooms; dice an onion. Brown mushroom slices in small batches of hot oil, set aside. In the same pan, brown onions, stir in butter and flour, then deglaze with beef stock. Return mushrooms, simmer for ~5 minutes until thickened, season with salt and pepper.

7. 7.

   Slice the meatloaf and serve with mushroom sauce, mashed potatoes, and peas.