Meatloaf and miso mash with fancy greens

Name: Meatloaf and miso mash with fancy greens
Yield: 4
Ingredients: 1 bunch Silverbeet, chopped and boiled til soft; 1 handful Spinach leaves, can use frozen, but defrost ahead of time; ½ Diced red onion; 1 tsp Paprika; 1 clove Garlic, finely chopped; 1 head Broccoli, broken into small florets; 1 pinch Salt & freshly ground pepper; 2 Tbsp Olive oil; 1 kg Prime beef mince (Main); 1 Onion, finely chopped; ½ cup Amaranth flakes; 1 dash Balsamic vinegar; 2 cups Butternut pumpkin, grated; 1 pinch Salt & freshly ground pepper; 6 Potatoes, salted, boiled and mashed; ⅓ cup Olive oil; 1 tsp Miso paste

for 4 people

Reader Recipes

By Michelle Howie

This recipe was a big hit with my entire family. Plates wiped clean! Our dinners are always gluten, dairy and egg free to accommodate my youngest son's needs. We also try hard to use whole foods to make our meals. That can sound like hard work, but this meal looked and tasted like something more 'mainstream' - yet only involved simple techniques and could even be made ahead of time, partially. This miso added a savoury note to the mash that seemed to make up for the omission of butter and cheese! I love that this meal also includes six vegetables - most of which are in the 'fancy greens' adapted from Ray's ideas for veg in this week's Bite.

Ingredients

1 bunch	Silverbeet, chopped and boiled til soft
1 handful	Spinach leaves, can use frozen, but defrost ahead of time
½	Diced red onion
1 tsp	Paprika
1 clove	Garlic, finely chopped
1 head	Broccoli, broken into small florets
1 pinch	Salt & freshly ground pepper
2 Tbsp	Olive oil

Meatloaf

1 kg	Prime beef mince (Main)
1	Onion, finely chopped
½ cup	Amaranth flakes
1 dash	Balsamic vinegar
2 cups	Butternut pumpkin, grated
1 pinch	Salt & freshly ground pepper

Miso mash

6	Potatoes, salted, boiled and mashed
⅓ cup	Olive oil
1 tsp	Miso paste

Directions

preheat oven to 160 deg celsius. Prepare the onion and pumpkin.In a bowl combine the mince, diced white onion, amaranth flake, balsamic, grated pumpkin and salt and pepper. Use your hands to knead and combine the meatloaf mixture - for at least 3 minutes - to ensure a good and smooth loaf. Prepare a 20cm loaf tin with grease-proof baking paper and press the meatloaf down evenly, smoothing the top. Seal the top of the tin with foil.
Bake in oven for 1 hour.
After meatloaf is in oven, prepare the potatoes for boiling. Peel and chop into chunks and boil in salted water until soft.
Whilst potatoes boil, prepare the silverbeet, chop stem into long strips and slice leaves thinly. Dice the red onion ready for frying. Split the broccoli head into thumb sized florets or use sprouting broccoli.
Once potatoes have boiled to a soft texture, transfer some of the starchy water to another pan and boil the silverbeet for 8-10 minutes.
In a fry pan, cook the red onion slowly in the olive oil - adding the cooked silverbeet, garlic, spinach leaves and broccoli once the onion starts to soften. Cook with the seasoning and paprika, stirring to combine. Cover with a lid to sweat over a low heat til broccoli is tender.
Add the olive oil and miso paste to the drained potatoes and mash until combined and creamy. Remove the meatloaf from oven, taking off the foil. You can add some mash to the top and then grill - or serve the mash as a side.
The gooey, caramelised base to the meatloaf, the savoury mash and the fresh greens make for moreish mouthfuls that will please the whole family - and be sensitive to delicate tummies alike.