Caramelised Onion Meatloaf with Swede Mash

Preheat your oven to 180 degrees. Line a baking tray with baking paper for the meatloaf and another tray for the carrots. Peel and chop the swede into small chunks for faster cooking.

In a large bowl, combine the beef mince, half of the finely chopped garlic, half of the sliced brown onion, Dijon mustard, tomato sauce, a teaspoon of dried oregano, a teaspoon of paprika, salt, and pepper. Mix well until everything is evenly distributed.

Transfer the meat mixture to the prepared baking tray, shaping it into a loaf. Place in the preheated oven and bake for about 45-50 minutes, or until cooked through.

While the meatloaf is baking, toss the carrot batons with 1 tablespoon of olive oil per person, season with salt and pepper, and spread them out on the other baking tray. Roast in the oven alongside the meatloaf for approximately 30-35 minutes, or until tender and slightly caramelized.

For the swede mash, place the chopped swede in a pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return the swede to the pot. Add a splash of olive oil, salt, and pepper, then mash until smooth.

In a small pan, heat the remaining olive oil over medium heat. Add the remaining sliced brown onion and cook until soft. Add the balsamic vinegar and continue cooking until the onions are caramelized and the vinegar has reduced, creating a sweet balsamic glaze.

Once the meatloaf is cooked, remove it from the oven and let it rest for a few minutes before slicing. Serve the meatloaf slices with the roasted carrots and swede mash on the side. Top the meatloaf with the caramelized balsamic onions before serving.