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Photo of Meatloaf with roast tomato and sweet potato by WW

Meatloaf with roast tomato and sweet potato

Total Time
1 hr 20 min
20 min
1 hr
Roasted cherry tomatoes are also delicious with eggs at breakfast, tossed through pasta or in a toasted sandwich. You get a lot of flavour for very little effort.


Lean beef mince, raw

600 g

Dried breadcrumbs

50 g, multigrain, (1/2 cup)


1 medium, lightly beaten

Brown onion

1 medium, finely diced

Fresh thyme

2 tsp

Fresh flat-leaf parsley

2 tbs, finely chopped

Cherry tomatoes

500 g, halved

Balsamic vinegar

2 tbs

Orange sweet potato (kumara)

440 g, (500g peeled), cut into 2cm pieces

Chicken stock

60 ml, (1/4 cup)

Ground nutmeg

¼ tsp


2 bunch(es), ends trimmed, steamed


  1. Preheat oven to 200°C or 180°C fan-forced. Line an 8cm deep, 14cm x 20cm (6 cup capacity) loaf tin with foil. Combine mince, breadcrumbs, egg, onion, thyme and parsley in a large bowl. Season with salt and freshly ground black pepper. Press mixture into prepared tin and smooth the surface. Bake for 1 hour or until cooked.
  2. Meanwhile, combine tomato and vinegar in a small ovenproof dish. Bake alongside meatloaf for the last 15 minutes or until softened.
  3. Steam or microwave sweet potato until very tender. Mash sweet potato until smooth with stock and nutmeg. Season with salt and freshly ground black pepper. Steam or microwave broccolini until just tender.
  4. Slice meatloaf and serve with roast tomato, sweet potato mash and broccolini.