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Minty Lamb Meatloaf, Rosemary Roasts & Gravy

Minty Lamb Meatloaf, Rosemary Roasts & Gravy

Rating
4.5rating out of 5

(1661 reviews from our customers)

Prep Time

55 min

Cuisine

British

Celebrate Easter with this twist on a family classic. You'll bake minty lamb meatloaf with a sticky cranberry glaze, and serve with crispy rosemary potatoes, garlicky greens and lashings of gravy.

Prep Time

55 min

Cuisine

British

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What is Gousto all about?

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Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
garlic-clove
1 garlic clove
fresh-mint
10g mint
fresh-rosemary
5g rosemary
Spring-greens
150g spring greens
Rich Red Currant Jelly
1 redcurrant jelly pot (25g)
Waxy-Potatoes
300g waxy potatoes
British Lamb mince2
250g British lamb mince
Carrot
1 carrot
beef stock cube (new5/18)
1 Knorr beef stock cube †
Panko breadcrumbs edit
30g panko breadcrumbs †
Tomato-ketchup-(2)
1 tomato ketchup sachet (10ml)
You Will Need
Tin foil, butter, flour, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 garlic clove
  • 10g mint
  • 5g rosemary
  • 150g spring greens
  • 1 redcurrant jelly pot (25g)
  • 300g waxy potatoes
  • 250g British lamb mince
  • 1 carrot
  • 1 Knorr beef stock cube<span class="strong">†</span>
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 1 tomato ketchup sachet (10ml)
Typical Values per 100g per serving
Energy 470 kJ
112 kcal
2294 kJ
549 kcal
Fat
of which saturates
4.7 g
1.8 g
23.2 g
8.8 g
Carbohydrate
of which sugars
11.1 g
3.8 g
54.3 g
18.7 g
Fibre 1.1 g 5.2 g
Protein 6.6 g 32 g
Salt 0.6 g 2.94 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 garlic clove
garlic
10g mint
mint(100%)
5g rosemary
rosemary (100%)
150g spring greens
spring greens(100%)
1 redcurrant jelly pot (25g)
raw cane sugar, redcurrants, water, lemon juice, gelling agent citrus pectin
300g waxy potatoes
potato
250g British lamb mince
lamb (100%)
1 carrot
carrot
1 Knorr beef stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, sugar, beef extract (4%), yeast extract, flavourings, onion powder, caramel syrup, maltodextrin, parsley, carrots, spices (parsley roots, CELERY seeds).
30g panko breadcrumbs
Wheat flour (gluten), yeast, Salt
1 tomato ketchup sachet (10ml)
water, tomato paste (24%), sugar, spirit vinegar, modified maize starch, salt, acidity regulator (citric acid), preservatives (sodium benzoate, potassium sorbate), spices, yeast extract, natural flavourings
Allergens
  • Allergens highlighted by † (celery, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Preheat the oven to 190°C/ 170°C (fan)/ 375°F/ Gas 5

Boil half a kettle and chop the waxy potatoes in half

Strip the rosemary leaves from their stems, discard the stems

Peel and grate the red onion[s]

Strip the mint leaves from their stems and chop them roughly, discard the stems

2

Dissolve 1/2 [1] Knorr beef stock cube in 25ml [40ml] boiled water

Combine 1/2 [1] redcurrant jelly pot with the tomato ketchup in a bowl – this is your glaze

Add the lamb mince, beef stock, panko breadcrumbs, grated onion and chopped mint to a bowl

Season with a pinch of salt and pepper and knead thoroughly with clean hands until fully combined – this is your lamb mixture

3

Add the lamb mixture to one side of a baking tray (use tin foil to avoid mess!) and shape into 1 [2] loaf[ves]

Add the chopped potatoes to the other side of the tray with the rosemary, a drizzle of olive oil and a generous pinch of salt and pepper

Give everything a good mix up – these are your rosemary roast potatoes

Tip: Cooking for 4? Use 2 trays!

4

Spread the glaze over the top of the meatloaf and put the tray in the oven for 30-35 min or until cooked through

Meanwhile, chop the carrot[s] into batons

Add the carrot batons to a separate baking tray with a drizzle of olive oil and a pinch of salt and pepper

Once the meatloaf has been in oven for 10 min, put the carrot batons in the oven and cook for an initial 10 min

5

Peel and finely slice (don't chop!) the garlic

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Cut 2 [4] pieces of tin foil approx. the size of an A3 sheet of paper and layer them over each other

6

Add the sliced spring greens to the middle of the tin foil with the sliced garlic and a few small knobs of butter

Scrunch the edges of the foil around the greens to form 1 [2] sealed parcel[s] – these are your garlicky spring greens

Once the carrot batons have had 10 min, add the parcel[s] to the tray and return it to the oven for a further 10-15 min or until tender

7

Dissolve the remaining Knorr beef stock cube in 250ml [450ml] boiled water with the remaining redcurrant jelly

Heat a large, wide-based pan with a knob of butter over a medium heat and once melted, add 1/2 tbsp [1 tbsp] flour and cook for 1 min

Add the stock, a grind of black pepper, whisk until combined and cook for 3-4 min or until thickened to a gravy-like consistency

8

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Slice the meatloaf and serve with the rosemary roast potatoes, carrot batons and garlicky spring greens to the side

Drizzle the gravy over

Enjoy!

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