Ingredients
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500g sweet potato, peeled, cut into 1cm-thick chips
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1 tablespoon olive oil
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1 medium zucchini, grated
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800g pork and veal mince
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1 small brown onion, grated
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2 garlic cloves, crushed
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1 medium carrot, peeled, grated
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1 1/4 cups fresh breadcrumbs
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1/3 cup Fountain Steak Sauce
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1/4 cup Fountain Sweet Chilli Sauce
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1/4 cup reduced-fat whole-egg mayonnaise
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Salad leaves, to serve
Method
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1Preheat oven to 200°C/180°C fan-forced. Grease a large baking tray. Grease an 8-hole, 3/4 cup-capacity mini loaf pan.
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2Place sweet potato on prepared baking tray. Drizzle with oil. Season with salt and pepper. Toss to coat. Set aside.
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3Squeeze 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.
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4Place 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.
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5Transfer 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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