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Mini meatloaves with baked sweet potato chips

  • 0:20 Prep
  • 0:40 Cook


  • 500g sweet potato, peeled, cut into 1cm-thick chips
  • 1 tablespoon olive oil
  • 1 medium zucchini, grated
  • 800g pork and veal mince
  • 1 small brown onion, grated
  • 2 garlic cloves, crushed
  • 1 medium carrot, peeled, grated
  • 1 1/4 cups fresh breadcrumbs
  • 1/3 cup Fountain Steak Sauce
  • 1/4 cup Fountain Sweet Chilli Sauce
  • 1/4 cup reduced-fat whole-egg mayonnaise
  • Salad leaves, to serve


  • 1
    Preheat oven to 200°C/180°C fan-forced. Grease a large baking tray. Grease an 8-hole, 3/4 cup-capacity mini loaf pan.
  • 2
    Place sweet potato on prepared baking tray. Drizzle with oil. Season with salt and pepper. Toss to coat. Set aside.
  • 3
    Squeeze excess liquid from zucchini. Combine zucchini, mince, onion, garlic, carrot, breadcrumbs, half the steak sauce and 2 tablespoons sweet chilli sauce in a bowl. Season with salt and pepper. Press mixture into prepared pan holes.
  • 4
    Place meatloaves on top shelf in oven. Place chips on bottom shelf. Bake for 20 to 22 minutes or until meatloaves are just cooked through. Remove meatloaves from oven. Using a spatula, transfer meatloaves to a greased baking tray. Using a pastry brush, brush with remaining steak sauce. Bake for 10 minutes or until browned and cooked through. Remove from oven. Cover loosely with foil to keep warm.
  • 5
    Transfer chips to top shelf in oven. Cook for 5 minutes or until golden and tender. Meanwhile, combine mayonnaise and remaining sweet chilli sauce in a bowl. Serve meatloaves with chips, mayonnaise mixture and salad leaves.

Source: taste.com.au


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