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Mixed herb and sweet potato meatloaf

  • 0:30 Prep
  • 1:00 Cook
  • 6 Servings

Ingredients

  • 1kg lean beef mince
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1 large carrot, peeled, grated
  • 2 tablespoons barbecue sauce
  • 1 egg, lightly beaten
  • 1 tablespoon plain flour
  • 2 tablespoons chopped fresh rosemary leaves
  • 1/4 cup chopped fresh oregano leaves
  • 200g orange sweet potato, peeled, thinly sliced lengthways
  • 1/4 cup chopped fresh tarragon leaves
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup tomato sauce
  • 125g cherry tomatoes, halved
  • 2 tablespoons pine nuts
  • Steamed asparagus, to serve

Method

  • 1
    Preheat oven to 200°C/180°C fan-forced. Lightly grease a 7cm-deep, 13cm x 24cm (base) loaf pan.
  • 2
    Place mince, onion, garlic, carrot, barbecue sauce, egg, flour, rosemary and oregano in a large bowl. Mix to combine. Spoon half the mixture into prepared pan. Using the back of a spoon, press down firmly to level. Arrange half the sweet potato, in a single layer, over mince mixture. Top with tarragon and basil. Arrange remaining sweet potato, in a single layer, over herbs. Spoon remaining mince mixture over sweet potato. Using the back of a spoon, press down firmly to level.
  • 3
    Bake for 45 minutes or until meatloaf is browned and comes away from sides of pan. Spread top with tomato sauce. Top with tomatoes and pine nuts. Bake for 15 minutes or until cooked through. Set aside for 10 minutes. Serve with asparagus.

Source: taste.com.au

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