Meatloaf with roast tomato and sweet potato
2
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
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.
Ingredients
Lean beef mince, raw
600 g
Dried breadcrumbs
50 g, multigrain, (1/2 cup)
Egg(s)
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
Broccolini
2 bunch(es), ends trimmed, steamed
Instructions
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.
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