French-Style Beef Meatloaf with Herbes de Provence, Garlic Butter Potatoes, and Creamed Peas

Istruzioni

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   In a large bowl, combine 600g ground beef, 1 egg, 60g breadcrumbs, 2 tbsp Dijon mustard, 1 tbsp herbes de Provence, and 1 minced garlic clove. Mix until well combined.

3. 3

   Shape the mixture into a loaf and place it on a lined baking tray or in a loaf pan.

4. 4

   Bake the meatloaf in the preheated oven for 40-45 minutes, or until cooked through and golden on top.

5. 5

   While the meatloaf is baking, peel and cut 500g potatoes into chunks. Boil them in salted water for 15-20 minutes, until tender.

6. 6

   Drain the potatoes and return them to the pot. Add 2 tbsp butter and 1 minced garlic clove. Toss gently to coat the potatoes in the garlic butter. Season with salt and pepper to taste.

7. 7

   For the creamed peas, place 200g peas in a saucepan with 100ml heavy cream. Bring to a gentle simmer and cook for 3-4 minutes, until the peas are tender and the cream has thickened slightly. Season with salt and pepper.

8. 8

   Once the meatloaf is done, let it rest for 5 minutes before slicing.