About this recipe:This recipe is delicious and I have great fond childhood memories of it. I recently went out for a dinner in a local franchise pub and saw meatloaf with mustard mash on the menu, I instantly thought of my mum's meatloaf and promptly ordered it. I was disapponted as when it came out as i got 2 thinly sliced portions on a sloppy watery potato mash. I then emailed mum when I got home for the meatloaf recipe and look forward to the home made results and more fond memories of home.
250g sausage roll meat (can be substituted with fresh sausages and take the skins off first)
1/2 onion, finely chopped
1 teaspoon crushed garlic
1/2 carrot, grated
2 tablespoons chopped parsley
1 teaspoon mustard
1 teaspoon mixed herbs
1/2 teaspoon salt
pinch black pepper
4 tablespoons rolled oats
2 tablespoons brown sugar
4 tablespoons tomato sauce
2 tablespoons chopped fresh parsley
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Method Prep:15min › Cook:40min › Extra time:5min › Ready in:1hr
Preheat oven to 190 C / Gas 5.
Combine all meatloaf ingredients in large bowl and mix well. Press mixture into a loaf tin. Mix all of the topping ingredients into small bowl and spread evenly over the meatloaf mixture. Cover with foil and bake for 15 minutes then remove the tinfoil and bake for a further 20-25 minutes until the meat is cooked and juices run clear.
Cut into slices. Make gravy with any juices left over add few teaspoons of flour and put tin on low heat on hob, whisk any lumps out until thickened. Serve with mashed potato and fresh green veggies.
I do double the quantity and put one loaf in the deepfreeze.
Used different ingredients.
I also added to this recipe some chopped red pepper and as i had no mustard i added 1/2 tsp chilli powder. I used italian pork mince too.This recipe is now gluten free too as my mince was 100% pork with no added wheat crumbs like alot of meat products have - 05 Oct 2010