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    Meatloaf with parsnip mash

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    Meatloaf with parsnip mash

    A hearty and warming family favourite

    • Preparation time: 20 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 4


    • 1 tbsp olive oil
    • 1 onion, finely chopped
    • 1 carrot, diced
    • 2 garlic cloves, diced
    • 500g essential Waitrose 20% fat british beef mince
    • 30g breadcrumbs, made from stale white bread
    • 1 egg, beaten
    • 1 tbsp worcestershire sauce
    • 60g essential Waitrose tomato ketchup
    • 600g essential Waitrose white potatoes
    • 400g parsnips, peeled and cut into 3cm chunks
    • 20g essential Waitrose dairy butter


    1. Preheat the oven to 200C, gas mark 6.
    2. Warm the oil over a medium heat and sweat the onion and carrot for 5 minutes. Add the garlic and fry for a further minute. Tip into a large bowl.
    3. Mix in the beef, breadcrumbs, egg, worcestershire sauce and half the ketchup. Season well, spoon into a 900g loaf tin lined with baking paper and spread the remaining ketchup over the top. Bake for 40-45 minutes.
    4. Boil the potatoes and parsnips until tender, about 15 minutes. Mash with the butter until smooth. Season well and serve with the meatloaf and some steamed green beans.

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