Tender and tasty, this meatloaf with potatoes even happens to be dairy free.
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Place the potato in a large saucepan and cover with cold water. Bring to the boil over high heat. Cook for 15 mins or until the potato is tender. Drain. Use a potato masher or fork to roughly mash the potatoes. Add 1 egg and stir to combine. Season.
Preheat oven to 180°C. Grease a 9cm x 19cm loaf pan. Line with baking paper, allowing the sides to overhang. Combine mince, breadcrumbs, onion, antipasto and remaining egg in a large bowl. Press mince mixture into prepared pan. Top with potato mixture and spray with olive oil spray. Bake for 40 mins or until the potato is golden and mince mixture is cooked through.
Stand for 5 mins before removing from pan. Cut into slices to serve.
Serve with steamed carrot, steamed beans and tomato relish
COOK. STORE. SAVE.
You can freeze leftover cooked meatloaf for up to 3 months. Wrap in plastic wrap, then in foil before freezing