Beef Meatloaf with Mashed Potatoes and Veggies

Steps

1. oven to 230°C. Bring a full kettle to the boil.
2. Place meatloaf on a baking tray, cover with first measure of pizza sauce and cook for about 15 minutes. Cut meatloaf in half, widthways, to release any liquid and to help the middle cook evenly. Sprinkle over parmesan cheese, cook for a further 13 minutes, or until cooked through.
3. Cut carrots in half lengthways and slice 0.5cm. Cut broccoli into medium florets and dice stalk 1cm. Roughly chop parsley. Set all aside.
4. While meatloaf cooks, add potatoes and boiling water to a medium pot on high heat. Cook for about 15 minutes, until very soft. Drain, return to pot with milk and butter and mash until smooth. Season to taste with salt and pepper and cover to keep warm. Bring another full kettle to the boil.
5. Place carrots, boiling water and a pinch of salt in a medium pot on high heat. Cook, covered with a lid, for about 3 minutes. Add broccoli and peas and cook for a further 3 minutes, until tender. Drain well, place in a medium bowl with butter and parsley and season with salt and pepper.
6. Add second measure of pizza sauce to the pot you cooked the veggies in and simmer on high heat for about 2 minutes, until heated through. Alternatively, place in a small, heat-proof bowl and microwave for about 1 minute, until heated through.
7. remove meatloaf from tray by using two forks and cut into 8 slices. Divide mashed potatoes between plates and top with 2 slices of meatloaf. Serve veggies on the side and spoon extra pizza sauce over the meatloaf.