Meatloaf with Sweet Potatoes

0 Reviews
0% would make this recipe again

The chopped prunes and sautéed vegetables add a slightly sweet taste, which is well balanced by the addition of vinegar. The final result is a flavourful, moist, and firm meatloaf with a yummy crust. Leftovers make very tasty sandwiches.

This recipe is incompatible with your food profile

Preparation : 20 min Cooking : 1 h Standing : 10 min
630 calories/serving
This recipe is reserved to subscribers to Premium and VIP

Ingredients

1/2 onions 100 g
4 cloves garlic, finely chopped
1 stalk celery, finely chopped 70 g
1 carrots, finely chopped 100 g
1 tbsp canola oil 15 mL
10 drops Tabasco sauce 0.63 mL
1 tbsp apple cider vinegar 15 mL
1 tsp salt 5 g
1 tsp ground pepper 3 g
1/4 tsp allspice powder 1 g
15 pitted prunes, finely chopped 1/2 cup
1/4 cup Italian parsley, fresh, finely chopped 22 g
70 g mortadella sausage, or ham, finely chopped
2 eggs size large
500 g ground beef, extra-lean
260 g ground pork, lean
3/4 cup cornmeal (polenta) 100 g
1/4 cup milk, partly skimmed, 2% 65 mL
6 sweet potatoes, diced into 1,5 cm pieces 1.1 kg
3 tbsp olive oil 45 mL
6 slices gluten-free bread 280 g

Before you start

A food processor would make things easier to chop the vegetables, prunes, and the mortadella.

Method

  1. Preheat the oven to 175°C/350°F. Lightly oil a baking dish or sheet.
  2. Prepare the vegetables: Finely chop the onion, half of the garlic, carrot, and celery. Heat the canola oil in a pan over medium heat, then add these vegetables and sauté 5 min, with occasional stirring. Add a little salt, cover, then lower the heat. Cook 5 min.
  3. Take the pan off the heat, then add the Tabasco sauce, vinegar, salt, pepper, and allspice. Finely chop the prunes, parsley, and mortadella (or ham). Add this mixture to the vegetables.
  4. In a large bowl, beat the eggs lightly, using a fork, then add the beef, pork, polenta, and milk. Mix well, then incorporate the vegetable mixture. Using your hands, blend the mixture together until it is just combined well (do not over-mix). In the prepared dish, form the mixture into a loaf, about 14-15 cm wide.
  5. Cook in the middle of the oven 1 h to 1 h 15 min
  6. Meanwhile, peel and coarsely dice the sweet potatoes (1,5 cm). Mince the remaining garlic. Place the potatoes with garlic on a generously oiled baking sheet. Turn them to coat thoroughly with oil. Season with salt and pepper.
  7. About 30 min before the end of the meatloaf cooking time, put the potatoes in the oven. Bake for 25-30 min, turning the potatoes occasionally, until they are soft.
  8. When a thermometer inserted into the centre of the meatloaf registers 68°C/155°F, remove from the oven. Let the meatloaf stand 5-10 min before slicing. Serve with the sweet potatoes and bread.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (390 g)

Amount

% Daily Value

Calories

630

Fat

25 g

39 %

Saturated 7.3 g
+ Trans 0.3 g

38 %

Cholesterol

150 mg

Sodium

720 mg

30 %

Carbohydrate

64 g

21 %

Fibre

11 g

43 %

Sugars

17 g

Net Carbs

53 g

Protein

37 g

Vitamin A

275 %

Vitamin C

52 %

Calcium

10 %

Iron

35 %

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Free  :
Added Sugar
Excellent source of  :
Fibre, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Zinc
Good source of  :
Copper, Folacin, Vitamin D
Source of  :
Calcium
Low  :
Saturated Fat

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fruits 0
Vegetables ½
Milk and Alternatives 0
Meat and Alternatives 3 ½
Fats 4

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

0 Reviews (0 with rating only) 0% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
Recipe tailored to the needs of sports enthusiasts and active families

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.