Bacon-Wrapped Meatloaf with Onion Jus
with Brussels sprouts, cauliflower & mashed potatoes
Het gekruide gehakt barst van de smaken! Cayennepeper, kummel en kardamom, ze maken van dit gehaktbrood een restaurantwaardige creatie.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Red onion
½ sprig
Fresh rosemary
1.5 pinch
Nutmeg
250 g
Cauliflower
75 g
Brussels sprouts
150 g
Seasoned minced meat blend
(May be present Celery, Soy, Gluten, Egg, Mustard)
25 g
Panko breadcrumbs
(Contains Wheat)
½ piece
Parmigiano Reggiano DOP
(Contains Milk)
⅓ sachet(s)
Dried thyme
3 slice
Bacon
40 g
Cooking cream
(Contains Milk)
15 g
Grated aged Gouda
(Contains Milk)
40 g
Onion chutney
250 g
Potatoes
Not included in your delivery
30 milliliters
[Plant-based] milk
1 tablespoon
Balsamic vinegar
½ tablespoon
Honey [or plant-based alternative]
¾ tablespoon
Olive oil
1.25 tablespoon
[Plant-based] butter
2 teaspoon
Mustard
to taste
Salt and pepper
0.12 piece
Low sodium beef stock cube
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Chop the onion and grate the Parmigiano Reggiano. Discard the rosemary stalk and finely chop the leaves. Grate a pinch of nutmeg as preferred. In a bowl, combine the mince with the panko, Parmigiano Reggiano and rosemary, along with half of the onion. Add the milk and half of the mustard, along with half a teaspoon of thyme per person. Mix well and then season to taste with salt and pepper.
Knead the mince to combine, then shape it into a meatloaf and transfer to an oven dish. Wrap the meatloaf with the bacon and spread with a knob of butter, then cover with aluminum foil. Bake the meatloaf for 25 minutes, then remove the foil and baste with the cooking juices from the oven dish. Return to the oven and bake for a further 15 - 25 minutes as needed. Meanwhile, boil plenty of water in a pot or saucepan for the cauliflower.
Cut the head of the cauliflower into florets and dice the stem. Boil the cauliflower for 5 minutes, then drain and transfer to an oven dish. In a large bowl, combine the balsamic vinegar and honey with a drizzle of olive oil and a quarter teaspoon of thyme per person. Season to taste with salt and pepper. Halve the Brussels sprouts, add them to the bowl and toss well to combine.
Transfer the Brussels sprouts to one side of a parchment-lined baking sheet and roast in the oven for 25 - 30 minutes, above or alongside the meatloaf. Combine the cauliflower with the aged cheese and half of the nutmeg. Season to taste with salt and pepper. Place the cauliflower on the baking tray next to the sprouts and roast alongside for the final 15 - 20 minutes of cooking time.
Boil plenty of water in the same pan you used for the cauliflower. Peel or wash the potatoes and cut into rough chunks, then boil for 12 - 15 minutes, covered. Meanwhile, melt a small knob of butter in a small saucepan and fry the rest of the onion for 2 - 3 minutes. Stir in the onion chutney along with (per person) 50ml water and an eighth of a stock cube. Bring to the boil and allow to reduce gently for 6 - 8 minutes.
Drain and then mash with the rest of the mustard, a knob of butter and a splash of milk. Season with the rest of the nutmeg as preferred, along with salt and pepper to taste. Serve the meatloaf and vegetables on plates. Serve with the mashed potato and onion jus.