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Meatloaf served with potatoes and vegetables

Preparation: 5 mins

Cooking: 40 mins

Serves 4, costs under £5.00


  • 1 Pack Lean Minced Beef (500g) (lean)
  • 1 Cup Wholemeal Breadcrumbs (100g)
  • 1 Onion (60g)
  • 3 Carrots (240g)
  • 2 Tablespoons Ketchup (30g)
  • 2 Tablespoons Chopped Parsley (6g)
  • 1 Egg (0)
  • 2 Tablespoons Barbecue Sauce (30g)
  • 5 Potatoes (1kg)
  • 1 Pack Green Beans (225g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


1. Preheat the oven to 180°C / 160°C fan oven / 325°F / gas mark 4. Line a baking tray with greaseproof/ baking paper.

2. Peel onion and one of the carrots then grate. Peel potatoes and cut into approximately 2.5cm chunks. Peel and slice the other carrots then finely chop parsley.

3. Place the mince into  a large bowl, add grated onions, grated carrot, breadcrumbs (see notes how to make fresh breadcrumbs), tomato ketchup, parsley and egg. Mix well using hands and add black pepper if desired.

4. Shape mixture into an approximately 10cmx18cm rectangle on the baking tray. Bake in oven for 25-30 minutes.

5. Meanwhile place the potatoes in a large pan and cover with boiling water. Bring the water back to the boil then reduce the heat and simmer for approximately 20 minutes.  

6. Place the sliced carrots and green beans into another pan, cover with boiling water and bring to the boil then reduce heat and simmer for approximately 10 minutes. 

7. Remove meatloaf from the overn and drain any excess fat. Spread the barbecue sauce over the top of the meatloaf and return to the oven for 5- minutes. Remove from oven and stand for 5 minutes before slicing.

8. Check the potatoes and vegetables are cooked through using a fork then drain and serve with the meatloaf.

Nutritional Information