Meatloaf is one of those comfort foods that I love to make. So daggy and old fashioned, but oh so delicious. My husband loves meatloaf, but he always wants a plain and boring one. As usual, I like to make mine a bit more fancy and wrap the whole thing in proscuitto or add roasted capsicum puree for some richness. To make us both happy, this time I've kept the meatloaf relatively plain, but added a sweet potato mash topping, covered with grated cheese. Crispy, a little bit sweet and delicious.
Serve this meatloaf hot, with plenty of extra chutney or tomato sauce, steamed green vegies or a side salad. Any leftovers are great the next day in a meatloaf and sauce sandwich!
Marvelous Meatloaf
1 large sweet potato (approx 400g), peeled and chopped
1 Tbs butter, chopped
1 Tbs butter, chopped
1/2 cup cheese, grated
700g beef mince
1 clove garlic, minced
1 onion, finely chopped
700g beef mince
1 clove garlic, minced
1 onion, finely chopped
1 zucchini, grated
1 carrot, grated
1 Tbs fresh parsley, finely chopped
1 carrot, grated
1 Tbs fresh parsley, finely chopped
1 Tbs fresh oregano, finely chopped
2 eggs, lightly beaten
1/2 cup fresh breadcrumbs
1/2 cup mango chutney
1 Tbs Dijon mustard
2 eggs, lightly beaten
1/2 cup fresh breadcrumbs
1/2 cup mango chutney
1 Tbs Dijon mustard
Salt and pepper to taste
Preheat oven to 180 degrees.
Preheat oven to 180 degrees.
Line base and sides of a 24x14cm loaf pan with baking paper, extending the paper over the sides.
Place sweet potato in a large saucepan of cold water. Bring to the boil and cook for 15 minutes, or until soft.
Place sweet potato in a large saucepan of cold water. Bring to the boil and cook for 15 minutes, or until soft.
Drain and then mash with butter. Season to taste with salt and pepper and set aside.
Combine mince, garlic, onion, carrot, zucchini, herbs, egg, breadcrumbs, chutney and mustard in a large bowl. Use your hands to mix well.
Press mince mixture into prepared pan and smooth the top.
Bake for 30 mins or until starting to brown.
Remove meatloaf from the oven and cover the top with sweet potato.
Sprinkle the cheese evenly over the sweet potato.
Bake for another 15 minutes or until the meatloaf is firm and the cheese is melted and crispy.
Stand for 5 minutes in the tin, then carefully remove to a serving plate.
Serve in thick slices with green vegies or a salad and extra chutney or sauce on the side.
Enjoy!
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