Meatloaf with Potato Salad and Coleslaw

For five people (quantities for ten are given below)

125ml milk
2 medium-sized eggs, slightly beaten
70g finely chopped celery
60g finely chopped onion
3 tbsp chopped parsley
salt and pepper
1kg beef mince
90g porridge oats
vegetable oil for greasing
For the potato salad:
750g waxy salad potatoes (e.g. Jersey Royal or Charlotte)
2-3 spring onions, chopped
salt & pepper
1 tbsp English mustard
100g mayonnaise
For the coleslaw:
¼ red cabbage, grated (about 250g)
¼ white cabbage, grated (about 250g)
3 medium-sized carrots, grated
100g mayonnaise
salt & pepper

Method

1. Heat the oven to 180C/375F/gas 4.
2. Whisk together the milk, egg whites, celery, onion and parsley. Add some salt and pepper, whisk and reserve.
3. Mash the beef and oatmeal together then work the milk mixture in thoroughly.
4. Press the meat loaf into a lightly oiled 900g (2 lb) loaf tin and bake for about 45 minutes. (The firmer the meat feels, the more done it is – or slice into the loaf to take a peek.)
5. Meanwhile make the potato salad. Boil the potatoes until tender (about 15-20 minutes).
6. Drain the potatoes and cool under cold running water. Cut the potatoes into bite-sized pieces, stir in the spring onions and season to taste. Mix the mustard with the mayonnaise and stir this through the mixture.
7. Mix the coleslaw ingredients together, seasoning with a little salt and pepper if wished.
8. When it’s cool enough to cut, serve the meat loaf in slices with the potato salad and coleslaw.

Each serving provides:
Kcal: 743
Protein: 33.3g
Fat: 55.2g (of which saturated fat: 13.4g)
Carbohydrate: 30g (of which sugars: 11g)
Fibre: 2.9g

Nutrition Point:

a) This recipe is high in salt and fat.

Serving Suggestion:

b) To reduce the fat content, use low-fat mayonnaise in the salads.

For ten people

250ml milk
4 medium-sized eggs, slightly beaten
140g finely chopped celery
120g finely chopped onion
6 tbsp chopped parsley
salt and pepper
2kg beef mince
180g porridge oats
vegetable oil for greasing
For the potato salad:
1.5kg waxy salad potatoes (e.g. Jersey Royal or Charlotte)
4-6 spring onions, chopped
salt & pepper
2 tbsp English mustard
200g mayonnaise
For the coleslaw:
½ red cabbage, grated (about 500g)
½ white cabbage, grated (about 500g)
6 medium-sized carrots, grated
100g mayonnaise
salt & pepper

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