Meatloaf with Vegetables

Meatloaf with Vegetables © kvalifood.com

Meatloaf with vegetables is a simple everyday dish — minced meat wraps around thawed mixed vegetables that keep the loaf moist during baking. The vegetables release moisture from the inside and give the mince a lighter texture than a plain meat version. Serve with boiled potatoes and tomato sauce.

Ingredients

Makes 4 servings

  • 500 g minced pork or mixed minced meat
  • 1 egg
  • 1 dl whole milk
  • 3 tbsp rolled oats
  • 300 g frozen mixed vegetables (peas, carrots, corn, beans), thawed
  • 1 tsp salt
  • ½ tsp freshly ground pepper
  • 20 g butter, for the dish

To serve

  • boiled potatoes
  • tomato sauce
  • chopped parsley

Method

Preparation

Thaw the frozen vegetables and squeeze them well with your hands or in a clean kitchen towel to remove excess water. Preheat the oven to 400°F (200°C).

Mince mixture

Mix the minced meat with the salt for 1 minute. Add the pepper, rolled oats and egg and mix in. Add the milk gradually. Fold the drained vegetables gently into the mince with a spatula — they should be roughly evenly distributed.

Baking

Butter an ovenproof dish (approx. 1½ liters / 6 cups) with the butter. Pour in the mince mixture and smooth the surface evenly. Bake in the middle of the oven at 400°F (200°C) for 35–40 minutes until the meatloaf is cooked through (core temperature 167°F / 75°C).

Serving

Let the meatloaf rest for 5–10 minutes before slicing. Cut into thick slices and serve with boiled potatoes, chopped parsley and tomato sauce.

Notes

  • Frozen vegetables must be pressed free of water before use — excess liquid makes the mince loose and hard to shape
  • Fresh vegetables can be used: 2–3 grated carrots + ½ chopped leek + 1 clove garlic is a good combination
  • Rolled oats bind better than flour for this type of meatloaf and give a lighter texture
  • Freezing: 3 months