Herby meatloaf with gravy

Based on 10 ratings

Difficulty

Easy 👌
15
min.
Preparation
25
min.
Baking
15
min.
Resting

Ingredients

Servings:-4+
500 g ground beef
250 g ground pork
2 cloves garlic
3 g basil
15 g parsley
3 g rosemary
onions
2 stalks celery
carrots
64 g Parmesan cheese
100 g cheddar cheese
128 g breadcrumbs
eggs
1 tbsp salt
2 tsp pepper
120 ml white wine
175 ml beef stock
2 tbsp butter
olive oil (for coating)
Metric
Imperial

Utensils

  • knife
  • cutting board
  • bowl (large)
  • bowl (small)
  • whisk
  • 2 pots (small)
  • oven
  • baking sheet
  • immersion blender

Nutrition per serving

Cal
1038
Protein
59 g
Fat
68 g
Carb
40 g
  • Step 1/4

    Preheat the oven to 180°C/356°F. Dice garlic, basil, parsley, rosemary, and one third of all the onions. Roughly chop the remaining vegetables into small chunks and set aside for the roast. Finely grate Parmesan and roughly grate the cheddar.  Combine diced vegetables, parsley, cheddar, Parmesan cheese, and breadcrumbs in a large bowl.
    • 2 cloves garlic
    • 3 g basil
    • 15 g parsley
    • 3 g rosemary
    • onion
    • 2 stalks celery
    • carrots
    • 64 g Parmesan cheese
    • 100 g cheddar cheese
    • 128 g breadcrumbs
    • knife
    • cutting board
    • bowl (large)

    Preheat the oven to 180°C/356°F. Dice garlic, basil, parsley, rosemary, and one third of all the onions. Roughly chop the remaining vegetables into small chunks and set aside for the roast. Finely grate Parmesan and roughly grate the cheddar. Combine diced vegetables, parsley, cheddar, Parmesan cheese, and breadcrumbs in a large bowl.

  • Step 2/4

    Whisk two eggs and incorporate them into the ground meat. Transfer dry ingredients from the mixing bowl into the meat mixture. Season and mix well until combined. Set aside.
    • eggs
    • 1 tbsp salt
    • 2 tsp pepper
    • bowl (small)
    • whisk

    Whisk two eggs and incorporate them into the ground meat. Transfer dry ingredients from the mixing bowl into the meat mixture. Season and mix well until combined. Set aside.

  • Step 3/4

    Heat up water in a small pot on high-heat, add remaining eggs once the water begins to boil, and let them cook for 6 1/2 min. Drain and run under cold water to cool down. Peel eggs.
    • eggs
    • pot (small)

    Heat up water in a small pot on high-heat, add remaining eggs once the water begins to boil, and let them cook for 6 1/2 min. Drain and run under cold water to cool down. Peel eggs.

  • Step 4/4

    Add chopped vegetables to a non-stick or lined baking sheet, leaving space in the middle for the meatloaf. Drizzle with olive oil. Use half of the meat to form a long, rectangular shape on the baking sheet,  approx. 10 cm/2 in. wide and long enough to hold the boiled eggs. Line up the eggs lengthwise along the meat. Use remaining meat to seal any open edges and form a loaf. Drizzle some olive oil on top and let roast for approx. 25 min. Once ready, transfer the meatloaf to a cutting board and rest for approx. 15 min. Add roasted vegetables to a small pot with wine and beef stock and bring to a boil. Remove from heat and blend using an immersion blender. Return the pot to heat, add butter, and whisk to combine. To finish, slice the meatloaf into approx. half inch slices and transfer to a plate. Serve with gravy on top!
    • olive oil (for coating)
    • 120 ml white wine
    • 175 ml beef stock
    • 2 tbsp butter
    • oven
    • baking sheet
    • pot (small)
    • immersion blender

    Add chopped vegetables to a non-stick or lined baking sheet, leaving space in the middle for the meatloaf. Drizzle with olive oil. Use half of the meat to form a long, rectangular shape on the baking sheet, approx. 10 cm/2 in. wide and long enough to hold the boiled eggs. Line up the eggs lengthwise along the meat. Use remaining meat to seal any open edges and form a loaf. Drizzle some olive oil on top and let roast for approx. 25 min. Once ready, transfer the meatloaf to a cutting board and rest for approx. 15 min. Add roasted vegetables to a small pot with wine and beef stock and bring to a boil. Remove from heat and blend using an immersion blender. Return the pot to heat, add butter, and whisk to combine. To finish, slice the meatloaf into approx. half inch slices and transfer to a plate. Serve with gravy on top!

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