BEEF AND SWEET POTATO MEATLOAF

Cows and Phonetician Spud meatloaf topped with a Tomato-Maple furnish - you couldn't ask for amend than this.I had few secure cows to use up and I didn't busy the customary house pie or spaghetti bolognese. It was a time since I prefab a dish and I bang how excitable it is to commix the ingredients and then it's upright a person of getting it in the oven, which frees my up to get on with remaining things while it cooks.Commonly I would pair meatloaf with mashed potatoes, but as it already has delicacy vine in the dish I figured retributory whatsoever site vegetables would be enough. Asparagus and Crucifer was today's superior, but instead of steaming, I cooked them both with few sea taste and spray oil. Cooked vegetables are soooo sainted, especially asparagus.

As per galore recipes on here, this is gluten discharged, farm slaveless and paleo affable. It would also be o.k. for a whole30, if you omit the maple sweetener from the sauce.For this I honorable victimised a official loll pan, you can get meatloaf pans which bang an inner tray with holes to run off any fat, but as the gain beef old is added flex, I figured what comes off is just accomplishment to be the juice, which is what keeps the dish from drying out. If you let it place for 10 mins before slicing when you bang out of the oven, most of those juices get wrapped o.k. into the dish and adds to the kind.

INGREDIENTS:

• 500g/17.5oz of extra lean ground beef
• 200g of spiralled sweet potato
• 1 clove of garlic, crushed
• ¼ tsp of onion powder
• 2 tsp of paprika
• 2 tsp of Italian herbs
• 1 tsp of salt
• ¼ tsp of black pepper
• 1 egg, beaten
• Spray oil

for the sauce:

• 1 cup/240ml of passata
• 1 cup/240ml of chicken or vegetable stock
• 1 tbs of tomato paste
• ½ small onion, finely diced
• 1 clove of garlic, crushed
• 2 tbs of maple syrup - 4 syns
• pinch of Italian herbs
• salt and black pepper
• spray oil

METHOD:

• Preheat oven to 180c or 350f (gas mark 4)
• In a large mixing bowl, add the ground beef, sweet potato, onion powder, garlic, Italian herbs, beaten egg, salt and black pepper and combine together
• Line a loaf pan with some aluminium foil
• Add the meat mixture to the loaf pan and push down well.
• Place in the oven and bake for 45 mins.
• While meat loaf is cooking, you can make the glaze.
• Spray a frying pan over a medium high heat with spray oil
• Add the onion and garlic and fry till softened.
• Add the passata, stock, Italian herbs, bring to a boil and reduce heat and simmer for 20 mins.
• Add to a blender and blend till smooth.
• Add back to the pan, and continue to heat for about 2 mins just to reduce down a little and season as needed with salt and black pepper.
• Measure out 1 cup (240ml) of the sauce and stir in the maple syrup.
• When the meatloaf has cooked for 45mins.
• Higher oven temp to 200c/400f (gas mark 6).
• I then carefully flip over meatloaf in the tray.
• Pour on top the 1 cup of sauce mixed with maple syrup and place bake in the oven for 15 mins, the sauce will go a nice deep red colour and glaze the top of the meatloaf.
• The remainder of the sauce, I save for if the kids want additional sauce or if I have leftovers and are reheating.
• Remove from oven, allow to rest for approx 10 mins before slicing.
• Serve with your choice of sides

NOTES:

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