Meatloaf is such a classic meal – it’s the ultimate winter comfort food. This easy version has a saucy topping, and is especially delicious served on a pile of creamy sweet potato mash.
A good meatloaf needs to be juicy, tender and flavoursome. The saucy topping really helps with this, though it’s also a good idea not to pack the meatloaf too tightly into the tin.
I really enjoyed the kumara mash as an alternative to mashed potatoes. An added bonus is that it forms a smooth, creamy mash much more easily than potatoes do!
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Meatloaf is such a classic meal - it’s the ultimate winter comfort food. This quick and easy version has a saucy topping, and is especially delicious served on a pile of creamy sweet potato mash.
PREPARE MEATLOAF AND TOPPING
Preheat oven to 180ºC (360ºF) fan bake and place a strip of baking paper in the middle of a 23cm x 13cm (9in x 5in) non-stick loaf tin. Let the strip overhang - this helps pull meatloaf out the pan once cooked.
Place breadcrumbs in a small bowl with the milk. Finely dice onion. Add onion to a large bowl with the mince, egg, tomato sauce, Worcestershire sauce, crumbled stock cube, garlic powder, oregano, thyme, paprika, salt and pepper. Add breadcrumb mixture and stir until well combined.
Transfer meatloaf to prepared tin and spread out, lightly smoothing the top. For the topping, whisk together the tomato sauce, mustard and sugar. Spread half the topping over the meatloaf and bake for 30 minutes.
Meanwhile, peel kumara and roughly chop into large cubes. Place in a large saucepan and cover with water. When meatloaf has cooked for 20 minutes, bring kumara to the boil and cook for 20 minutes.
After 30 minutes, spread remaining topping over meatloaf and bake for a further 15 minutes, or until cooked through. Rest for 5 minutes.
COOK VEGGIES AND MAKE MASH
Place veggies in a microwave-safe dish and cook for 3 minutes, until hot. Drain kumara well, add butter and mash until smooth. Season with salt and pepper.
Remove meatloaf from tin, slice and serve on top of mash with veggies on the side.
WINE MATCH: Try a Cabernet Sauvignon.
GLUTEN-FREE OPTION: Use gluten-free panko breadcrumbs. Ensure tomato sauce and Worcestershire sauce are gluten-free. Use a gluten-free stock cube (or 1 tsp gluten-free beef stock powder).
INGREDIENT SWAPS / NOTES: Regular potato can be used instead of kumara / sweet potato - note that you will need to add a little milk or sour cream to give a smooth, creamy texture. If you dislike frozen mixed veggies, this meal works well with most other veggies.
EQUIPMENT NOTE: If your loaf tin differs from the size I’ve suggested, you may need to increase or decrease the cooking time (a smaller tin will likely mean a longer cooking time). Stick with a metal tin rather than silicone for this recipe, for browner, yummier meatloaf edges.
STORING AND REHEATING: Store individual portions in containers in the refrigerator and reheat in the microwave (this meal reheats very well - great as leftovers for a warming winter lunch).