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🍽️ Juicy BBQ Meatloaf with Sides

967 kcal · 30 min · 4 servings

Ingredients

• 250 g Ketchup
• 150 ml meat broth
• 3 tbsp strong coffee
• 3 garlic cloves
• 2 tbsp beet syrup
• 1 tbsp soy sauce
• 1 tbsp hot mustard
• 1 tbsp lemon juice
• 1 tsp paprika powder (sweet)
• 0.25 tsp cayenne pepper
• 0.5 tsp ginger powder
• salt
• 800 g mixed minced meat
• 1 onion
• 20 g butter
• 1 bread roll (from the day before)
• 1 egg
• 2 tbsp tomato paste
• 1 tsp mustard
• salt
• pepper (from the mill)
• 700 g potatoes
• 2 tbsp butter
• 100 ml milk
• salt
• pepper (from the mill)
• nutmeg
• 2 tbsp chive rings
• 400 g carrots
• 400 g green beans
• 2 tbsp butter
• salt
• pepper (from the mill)

Instructions

1. 1. Mash the garlic with a pinch of salt into a fine paste.
2. 2. Add all sauce ingredients and the garlic paste to a pot.
3. 3. Simmer the sauce uncovered for about 15 minutes until it thickens.
4. 4. Let the sauce steep overnight.
5. 5. Soak the breadcrumbs in water.
6. 6. Peel the onion and chop it finely.
7. 7. Sauté the onions in butter until translucent.
8. 8. Squeeze the soaked breadcrumbs well.
9. 9. Mix the minced meat in a bowl with the onion, breadcrumbs, egg, tomato paste, mustard, and spices.
10. 10. Shape the meat mixture into a compact loaf.
11. 11. Place the meatloaf in a greased baking dish.
12. 12. Bake the meatloaf in the oven at 180 degrees for 60 minutes.
13. 13. Brush the meatloaf thickly with the barbecue sauce in the last 10 minutes.
14. 14. Finish baking until the time is up.
15. 15. Peel the potatoes.
16. 16. Boil the potatoes in salted water for about 25 minutes.
17. 17. Drain the potatoes.
18. 18. Mash the potatoes with butter, milk, salt, pepper, and nutmeg using a potato masher.
19. 19. Stir the mixture until smooth.
20. 20. Season the mash to taste.
21. 21. Fold in the chive rolls.
22. 22. Peel the carrots.
23. 23. Slice the carrots diagonally.
24. 24. Wash the beans.
25. 25. Trim off the hard ends of the beans.
26. 26. Clean the beans.
27. 27. First, cook the carrots in boiling salted water for about 8 minutes.
28. 28. Remove the carrots with a slotted spoon.
29. 29. Shock the carrots immediately in ice-cold water.
30. 30. Let the carrots drain.
31. 31. Add one tablespoon of salt to the cooking water.
32. 32. Boil the beans in it for about 10 minutes.
33. 33. Drain the beans.
34. 34. Shock the beans immediately in ice-cold water.
35. 35. Let the beans drain.
36. 36. Toss the carrots and beans in a hot pan to serve.
37. 37. Heat the vegetables briefly.
38. 38. Season the vegetables with salt and pepper.
39. 39. Slice the meatloaf.
40. 40. Plate the mashed potatoes and vegetables.
41. 41. Serve with the barbecue sauce on the side.

Nutrition per serving

• kcal: 967
• Protein: 52 g · Fett/Fat: 53 g · Carbs: 69 g