Beef and Sweet Potato meatloaf topped with a Tomato-Maple glaze – you couldn’t ask for better than this.

I had some ground beef to use up and I didn’t fancy the usual cottage pie or spaghetti bolognese. It was a while since I made a meatloaf and I love how quick it is to combine the ingredients and then it’s just a case of getting it in the oven, which frees my up to get on with other things while it cooks.

Half way through cooking the meatloaf I decided a nice glaze/sauce for the top would be amazing, so whipped up a quick tomato sauce which I sweetened with my ever so good friend – maple syrup. Oh my was that a GREAT idea.

Usually I would serve meatloaf with mashed potatoes, but as it already has sweet potato in the meatloaf I figured just some green vegetables would be sufficient. Asparagus and Broccoli was today’s choice, but instead of steaming, I roasted them both with some sea salt and spray oil. Roasted vegetables are soooo good, especially asparagus.

As per many recipes on here, this is gluten free, dairy free and paleo friendly. It would also be okay for a whole30, if you omit the maple syrup from the sauce.

For this I just used a regular loaf pan, you can get meatloaf pans which have an inner tray with holes to drain off any fat, but as the ground beef used is extra lean, I figured what comes off is just going to be the juice, which is what keeps the meatloaf from drying out. If you let it rest for 10 mins before slicing when you take out of the oven, most of those juices get absorbed back into the meatloaf and adds to the flavour.

I spiralled my sweet potato for the meatloaf  using a vegetable spiralizer like this:

These types of vegetable spiralizers are the best, as they will spiral a variety of different vegetable, some small handheld ones will only spiral stick shaped vegetables like carrots or zucchini (courgette)

Click here to view this The New Spiralz Spiralizer on amazon

The one I own is called the paderno, but it’s hard to source in the UK, it can be found but it’s really expensive there.

If you don’t have a vegetable spiralizer, you can still make this delicious meatloaf, by just grating the sweet potato instead.

5.0 from 1 reviews

Beef and Sweet Potato Meatloaf

 

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Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

This recipe is gluten free, dairy free, paleo, Whole30, Slimming World and Weight Watchers friendly

Extra Easy - 1 syn per serving
WW Smart Points - 6
Whole30 - omit maple syrup

Author: Slimming Eats

Serves: 4

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

1. Preheat oven to 180c or 350f (gas mark 4)
2. 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
3. Line a loaf pan with some aluminium foil
4. Add the meat mixture to the loaf pan and push down well.
5. Place in the oven and bake for 45 mins.
6. While meat loaf is cooking, you can make the glaze.
7. Spray a frying pan over a medium high heat with spray oil
8. Add the onion and garlic and fry till softened.
9. Add the passata, stock, Italian herbs, bring to a boil and reduce heat and simmer for 20 mins.
10. Add to a blender and blend till smooth.
11. 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.
12. Measure out 1 cup (240ml) of the sauce and stir in the maple syrup.
13. When the meatloaf has cooked for 45mins.
14. Higher oven temp to 200c/400f (gas mark 6).
15. I then carefully flip over meatloaf in the tray.
16. 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.
17. The remainder of the sauce, I save for if the kids want additional sauce or if I have leftovers and are reheating.
18. Remove from oven, allow to rest for approx 10 mins before slicing.
19. Serve with your choice of sides

Notes

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Nutrition Information

Serving size: 1 Calories: 267 Fat: 5.8g Saturated fat: 2.1g Carbohydrates: 24.5mg Sodium: 1052.8mg Fibre: 3.3g Protein: 30.4g Cholesterol: 118.8mg

3.5.3226