Meatloaf with celeriac mash
Meatloaf is such a nice hearty dish that tastes great all year round. Simply mix up the side dishes to get a feeling of the season you are in right now.
- 18 ounces (500 grams) of minced beef, moose mince or minced lamb.
- 1/5 cup (0.5 dl) bread crumbs
- 2/3 cup (around 1.5 dl) milk
- 1 egg
- 1 large yellow onion
- mixed spices
- a small grated carrot, celeriac or parsnip
- (a splash of meat stock)
Meatloaf is the perfect everyday meal that tastes great with vegetables from all seasons. When the garden is overflowing with root vegetables, you can bake them and serve them with your meatloaf. On other occasions, a coleslaw or a nice salad is the perfect side. I decided to go for a delicious celeriac mash with my meatloaf. Make a double recipe to get some leftovers for later too!
Turn the oven to 390 degrees (200 degrees Celsius.)
Mix bread crumbs and milk in a bowl and let it swell for a little bit.
Add eggs, grated onion, grated carrot (or some other root vegetable) and pressed garlic.
Put the minced meat in the bowl and make a batter. Use your hands to work the batter.
Add salt and pepper.
Grease an oven tray and make a loaf from the minced meat mix.
Bake in the oven for 35 minutes.
Peel celeriac and potatoes, 50/50 of each.
Cut into smaller pieces and boil until soft.
Pour the water out and mash the root vegetables with butter and cream until it's smooth.
If you want, you could make a nice simple sauce with the gravy from the meatloaf. Pour the gravy from the oven tray into a sieve on top of a pot. Put a tablespoon of wheat flour in the gravy and whisk. Add a little cream and water. Season with salt, some tomato puree, soy, and dried thyme, rosemary or crushed juniper berries.
Serve your meatloaf with lingonberry jam and a nice salad with some snap beans. Enjoy!
Recipe: Sara Bäckmo
Photo: Maria Fors Östberg