Beef Meatloaf with Mashed Potatoes and Steamed Peas

Ingredients

• lean ground beef 6 oz
• mashed potatoes 1.5 cup
• steamed peas 1 cup
• onion 100 g
• salt to taste
• black pepper to taste
• garlic powder 1/2 tsp
• dried herbs 1/2 tsp

Method

1. Prepare the onion. Peel and finely chop 100 grams of onion. Set aside.
   Tip: Use a sharp knife to finely dice the onion for even cooking.
2. Preheat the oven. Preheat your oven to 350°F (175°C) to prepare for baking the meatloaf.
   Tip: Preheating ensures even cooking of the meatloaf.
3. Mix the meatloaf ingredients. In a mixing bowl, combine the 6 oz (170g) lean ground beef, chopped onion, salt, black pepper, garlic powder, and dried herbs. Mix gently with your hands or a spoon until just combined. Avoid overmixing to keep the meatloaf tender.
   Tip: Mix just until combined; overmixing can make the meatloaf dense.
4. Shape and bake the meatloaf. Shape the meat mixture into a loaf shape about 8 inches long and place it on a baking sheet or in a loaf pan. Bake in the preheated oven for about 40 minutes, or until the internal temperature reaches 160°F (71°C).
   Tip: Use a meat thermometer to check doneness for safety and juiciness.
5. Heat the mashed potatoes. While the meatloaf bakes, warm 1.5 cups (360g) of mashed potatoes in a microwave-safe bowl or on the stovetop until heated through. Stir occasionally to heat evenly.
   Tip: Add a splash of milk or butter if the mashed potatoes seem dry.
6. Steam the peas. Steam 1 cup (240g) of peas by placing them in a steamer basket over boiling water for 5-7 minutes until tender but still bright green.
   Tip: Avoid overcooking peas to preserve their vibrant color and nutrients.
7. Plate and serve. Slice the meatloaf into portions. On a plate, serve the meatloaf alongside the warm mashed potatoes and steamed peas. Season with additional salt and pepper if desired.
   Tip: Garnish with fresh herbs like parsley for added color and flavor.

Pro tips

• Use lean ground beef to reduce excess fat and keep the meatloaf healthy.
• Let the meatloaf rest for 5 minutes after baking to allow juices to redistribute.