Recipes
Pork stuffing meatloaf with bubble & squeak mash
For a taste of good times ahead, cook up this moreish stuffing and meat combo, with parsnips and lashings of gravy.
For a taste of good times ahead, cook up this moreish stuffing and meat combo, with parsnips and lashings of gravy.
Cook: 50 Mins
Serves: 4
Price: £0.98 per serving
Nutritional Information
Each 430g serving contains
Energy
1656kj
396kcal
1656kj
396kcal
20%
Fat
7.7g
7.7g
Low
11%
11%
Saturates
2.6g
2.6g
Low
13%
13%
Sugars
8.2g
8.2g
Low
9%
9%
Salt
1.68g
1.68g
Med
28%
28%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
385kj/92kcal
Typical energy values per 100g:
385kj/92kcal
Ingredients
100g Asda Garlic & Herb Stuffing Mix
500g Asda Sweet & Earthy Parsnips, peeled and cut into large, even chunks (woody cores trimmed and discarded)
350g loose potatoes, peeled and cut into slightly larger chunks than the parsnips
400g Asda Lean Pork Mince
1 tsp vegetable or olive oil
½ large Savoy cabbage, shredded
1–2 tbsp Asda Wholegrain Mustard, optional
4 heaped tsp Asda Onion Gravy Granules
Method
1
Tip the stuffing mix into a medium-sized mixing bowl and pour over 200ml boiling water. Leave to soak and cool for 15 mins while you prepare the veg and preheat the oven to 200°C/180°C fan/gas 6.
2
Put the parsnips in a large saucepan filled with cold water. Over a high heat bring to the boil, then add the potato chunks and cook for 12–14 mins until both are soft. Drain well, tip back into the saucepan and mash together.
3
Use hands to thoroughly mix the pork mince and stuffing together until completely blended. Using 2 criss-crossing pieces of baking paper, line the base and sides of a 900g loaf tin with an overhang. Evenly add the pork mixture, lightly pressing down to fill gaps, but leaving the top rough. Drizzle with the oil, season and bake for 25 mins.
4
Wilt the cabbage with 2–3 tbsp water in another saucepan with a lid for 3–5 mins, stirring occasionally. Stir the cabbage through the mash, with the mustard if using. Season and keep warm.
5
Remove the meatloaf from the oven and increase the temp to 220°C/200°C fan/gas 7. Using the lining paper, carefully lift the meatloaf out of the tin onto a baking tray. Press the paper flat to the tray to expose the sides of the meatloaf, then bake for another 5–8 mins until lightly golden on top.
6
Make up 300ml of the gravy following pack instructions. Serve the bubble and squeak mash with thick slices of the meatloaf and pour over the gravy.
7
Cook’s Tip: This meatloaf doubles as a side if you like meaty stuffing. Top with thyme or bay leaves.