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Glazed Meatloaf with Mashed Sweet Potatoes
  • Preheat oven to 160* C (320* F) Fan.
  • Beat the bouillon cube, 1 clove of garlic and 3 tablespoons olive oil in a food processor, until the bouillon cube and garlic dissolve completely.
  • Add the estragon, paprika, pepper and sandwich bread.
  • Beat until the ingredients have broken down.
  • Spread mixture in a baking pan and bake for 15-20 minutes, until golden and crunchy.
  • In the meantime, coarsely chop the carrots, the onion, peppers and 2 cloves of garlic.
  • Add them to a food processor along with the remaining estragon, 2 tablespoons olive oil, salt and pepper.
  • Beat until the ingredients break down into small pieces but you don’t want them to become pureed.
  • Place a pan over high heat and sauté the vegetable mixture for 15-20 minutes, until they caramelize nicely and their volume is reduced to 1/3 of their original volume. This method concentrates their flavor even more.
  • When ready, remove from heat and set aside to cool to almost room temperature. The mixture will cool quicker if transferred to a bowl.
  • In a bowl, add the vegetable mixture, the bread mixture, ground meat, egg, salt, pepper and 2 tablespoons olive oil.
  • Mix for 3-4 minutes, until all of the ingredients are completely combined.
  • Spread ½ of the meat mixture in a 30x10 cm baking pan.
  • Dust the boiled eggs with some flour (so that they can stick to the meat mixture and don’t break up into little pieces when you cut open the meatloaf), and place them over the meat mixture.
  • Carefully add the remaining meat mixture over and around the eggs so that they are nicely padded and don’t break. Carefully press down on the meatloaf with your hands to remove any air pockets and to make it more compact.
  • Turn oven temperature up to 180* C (350* F) Fan and bake for 50 minutes.
  • Remove from oven and turn the meatloaf over into a 25x35 cm baking pan.
  • Brush the surface with the secret sauce to glaze it.
  • Turn up oven temperature again to 200* C (390* F) Fan and bake again for 15-20 minutes, until the glaze caramelizes and becomes crunchy on the bottom side also.
  • When ready, remove from oven, cut into pieces and serve with sweet potato puree and secret sauce. 
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