Meatloaf with Sweet Potatoes

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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.

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Preparation : 20 min Cooking : 1 h Standing : 10 min
640 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
2 tbsp Worcestershire sauce 30 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 bread crumbs 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 bread 220 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 Worcestershire 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, bread crumbs, 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

640

Fat

24 g

38 %

Saturated 7.3 g
+ Trans 0.3 g

38 %

Cholesterol

150 mg

Sodium

1020 mg

43 %

Carbohydrate

67 g

22 %

Fibre

8 g

31 %

Sugars

20 g

Net Carbs

59 g

Protein

38 g

Vitamin A

273 %

Vitamin C

54 %

Calcium

18 %

Iron

44 %

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Copper, Fibre, Folacin, 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  :
Calcium, Vitamin D
Low  :
Saturated Fat

DIABETES Exchange

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

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  • 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
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