Meatloaf with roast tomato and sweet potato
Lean beef mince
50 g, multigrain, (1/2 cup)
1 medium, lightly beaten
1 medium, finely diced
Fresh flat-leaf parsley
2 tbs, finely chopped
500 g, halved
Orange sweet potato (kumara)
440 g, (500g peeled), cut into 2cm pieces
60 ml, (1/4 cup)
2 bunch(es), ends trimmed, steamed
- 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.
- Meanwhile, combine tomato and vinegar in a small ovenproof dish. Bake alongside meatloaf for the last 15 minutes or until softened.
- 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.
- Slice meatloaf and serve with roast tomato, sweet potato mash and broccolini.