Mixed herb and sweet potato meatloaf
Mixed Herb and Sweet Potato Meatloaf combines ground beef, sweet potatoes, and aromatic herbs for a unique twist on a classic dish. It's a hearty option for family dinners or gatherings, enhanced with a tangy tomato topping.
Cook time 60 min
Prep time 30 min
Ingredients:
2 lb ground beef (80/20)1 onion
2 garlic cloves
1 carrot
2 tbsp BBQ sauce
1 egg
1 tbsp all-purpose white wheat flour
2 tbsp rosemary
1/3 cup dried oregano
1 sweet potato
1/3 cup tarragon (estragon)
1/2 cup basil leaves
1/3 cup tomato sauce
1/2 cup cherry tomatoes
2 tbsp pine nuts
Mixed Herb and Sweet Potato Meatloaf is a hearty, flavorful dish that combines the richness of ground beef with the sweetness of sweet potatoes and the aromatic qualities of fresh herbs. This unique twist on a classic meatloaf is perfect for a comforting family dinner or an impressive main course for a cozy gathering.
Instructions:
This Mixed Herb and Sweet Potato Meatloaf is not just a treat for the taste buds but also a wholesome meal packed with nutritious ingredients. The combination of mixed herbs brings a fresh, earthy flavor while the sweet potato adds a subtle sweetness and moist texture. Whether you're enjoying it fresh out of the oven or as leftovers, this meatloaf is sure to become a favorite in your recipe collection.
Mixed herb and sweet potato meatloaf FAQ:
Bake the Mixed Herb and Sweet Potato Meatloaf in a preheated oven for 50-60 minutes, or until it reaches an internal temperature of 160°F (71°C).
Allow the meatloaf to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months.
Yes, you can substitute ground beef with ground turkey, chicken, or pork. However, cooking times may vary slightly, so ensure the internal temperature reaches 160°F (71°C).
A standard 9x5-inch loaf pan works well for this meatloaf. Make sure not to overfill the pan to allow for proper cooking and rising.
If the meatloaf turns out dry, consider adding a bit more BBQ sauce or a splash of broth to the mixture. It's also helpful to ensure you’re using enough fat content in the ground meat (80/20% is recommended) and not overcooking it.
Cooking Tips:
- Finely chop the onions, garlic, and carrots to ensure they are evenly distributed and cooked through in the meatloaf.
- Use fresh herbs where possible to maximize flavor. If using dried herbs, reduce the quantity by one-third.
- To prevent the meatloaf from drying out, cover it with foil during the first half of baking, then uncover it to allow the top to crisp up.
- Use a meat thermometer to check for doneness. The internal temperature should reach 160°F (70°C).
- Let the meatloaf rest for 10-15 minutes after baking before slicing. This helps the juices redistribute, making the meatloaf more moist and easier to slice.
Nutrition Facts
6 ServingsCalories 540kcal
Protein 33g
Carbohydrates 24g
Fiber 6g
Sugar 6g
Fat 36g
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