EASY-FREEZY!

Make weeknights fuss-free and get prepped with some freezer-friendly dinners

MASHED POTATO-TOPPED MEATLOAF SERVES 4-6 PREP 20 MINS COOK 35 MINS

• 500g beef mince

• 1 onion, finely chopped

• 1 carrot, grated

• 1 egg, lightly beaten

• ¼ cup fruit chutney, plus extra to serve • 2 tsp Worcestershire sauce

• 1 tsp mixed dried herbs

• steamed green beans, to serve

TOPPING

• 750g potatoes, peeled, chopped

• 2 tbsp milk

• 20g butter

1 Preheat oven to 200°C. Line a 10 x 20cm loaf pan with foil, allowing sides to overhang. Line an oven tray with baking paper.

2 In a large bowl, combine mince, onion, carrot, egg, 2 tbsp chutney, sauce and herbs. Season and mix well. Press mixture into pan. Place on tray. Bake 20 mins.

3 TOPPING Meanwhile, cook potatoes in a medium saucepan of boiling, salted water 15-20 mins until tender. Drain well. Mash with milk and butter. Season to taste.

4 Remove loaf from oven. Brush with remaining 1 tbsp chutney. Top with potato and fluff with a fork.

5 Bake 10-15 mins until golden. Serve in slices with beans or other vegetables of choice and extra chutney.