Juicy Walnut-Meatloaf with Mashed Potatoes and Cucumber Salad

Juicy Walnut-Meatloaf with Mashed Potatoes and Cucumber Salad

The perfect recipe if you want for a big family dinner. Enjoy good food with your loved ones.

Nutritional information:

Calories5045 kJ (1205 kcal)
Protein59 g
Fat51 g
Carbohydrates100 g
Fiber20 g

Utensils:

cutting board, Spoon, potato masher, blender, baking dish, pot, oven, bowl, chef's knife, immersion blender, peeler

Recipe instructions:

1

Finely chop a quarter of the veggies and put in a bowl. Coarsely chop the rest of the veggies and add into a baking dish.

  • 1 Onion, red (~ 3 oz)
    1 Onion, red (~ 3 oz)
  • 1 Carrot (~ 3.4 oz)
    1 Carrot (~ 3.4 oz)
  • 3.5 oz Mushrooms
    3.5 oz Mushrooms
  • 1 Garlic clove (~ 0.1 oz)
    1 Garlic clove (~ 0.1 oz)
2

Add all ingredients mentioned below into the baking dish and mix well.

  • 1 tsp Margarine
    1 tsp Margarine
  • 2 tsp Tomato paste
    2 tsp Tomato paste
  • ¼ cup Red wine
    ¼ cup Red wine
  • 1 ⁠¼ cups Vegetable broth
    1 ⁠¼ cups Vegetable broth
  • 2 tsp Soy sauce, light
    2 tsp Soy sauce, light
  • 1 Bay leaf (~ 0.1 oz)
    1 Bay leaf (~ 0.1 oz)
  • 1 tsp Yellow mustard
    1 tsp Yellow mustard
3

Preheat the oven to 350 °F.

    4

    Coarsely chop the parsley and walnuts and add to the bowl with the finely chopped veggies.

    • 2 twigs of Parsley, fresh or frozen (~ 1 tsp)
      2 twigs of Parsley, fresh or frozen (~ 1 tsp)
    • 1 ⁠½ Tbsp Walnuts
      1 ⁠½ Tbsp Walnuts
    • ½ tsp Sweet paprika, ground
      ½ tsp Sweet paprika, ground
    5

    Add the veggie minced meat, breadcrumbs, tomato paste, salt, pepper and mix well.

    • 7.1 oz Vegan crumbled meat substitute, fresh
      7.1 oz Vegan crumbled meat substitute, fresh
    • ¼ cup Bread crumbs
      ¼ cup Bread crumbs
    • ¾ tsp Tomato paste
      ¾ tsp Tomato paste
    • Salt
      Salt
    • Black pepper
      Black pepper
    6

    Shape the veggie minced meat into a loaf and add into the baking dish. Bake for approx. 40-50 minutes.

      7

      Mix all ingredients mentioned below and baste the loaf every 10 minutes.

      • 1 Tbsp Ketchup
        1 Tbsp Ketchup
      • 1 tsp Balsamic vinegar
        1 tsp Balsamic vinegar
      • 2 tsp Barbecue sauce
        2 tsp Barbecue sauce
      • ½ tsp Garlic powder
        ½ tsp Garlic powder
      8

      Slice the cucumber thinly, finely chop the onion. Add everything into a bowl.

      • ¼ Cucumber (~ 3.9 oz)
        ¼ Cucumber (~ 3.9 oz)
      • ½ Onion, yellow (~ 1.4 oz)
        ½ Onion, yellow (~ 1.4 oz)
      9

      Chop the dill and add into the bowl alongisde the cucumber. Add olive oil, vinegar, salt and agave syrup. Mix well and set aside.

      • 1 twig of Dill weed, fresh or frozen (~ 1 ⁠½ tsp)
        1 twig of Dill weed, fresh or frozen (~ 1 ⁠½ tsp)
      • 1 tsp Olive oil
        1 tsp Olive oil
      • 1 tsp White wine vinegar
        1 tsp White wine vinegar
      • Salt
        Salt
      • ½ tsp Agave syrup
        ½ tsp Agave syrup
      10

      Bring a pot of water to a boil. Peel and dice the potatoes into approx. ¾ in cubes. Add the potatoes to the pot and cook approx. 15 minutes until tender.

      • Salt
        Salt
      • 8.8 oz Potatoes (w/o skin)
        8.8 oz Potatoes (w/o skin)
      11

      Drain the potatoes. Add the milk, and margarine and mash until creamy. Season with salt, pepper, and nutmeg. Cover with a lid to keep warm.

      • 1⁄3 cup Plant milk, unsweetened (e.g. almond)
        1⁄3 cup Plant milk, unsweetened (e.g. almond)
      • 1 tsp Margarine
        1 tsp Margarine
      • Salt
        Salt
      • Black pepper
        Black pepper
      • ¼ tsp Nutmeg, ground
        ¼ tsp Nutmeg, ground
      12

      Take the veggie meatloaf out of the baking dish. Transfer the veggies and sauce into a blender and mix until smooth. If you want the sauce to be smooth you can pass it through a sieve.

        13

        Serve the mashed potatoes with your cucumber salad, meatloaf and sauce.

          14

          Enjoy your meal!