Yumi’s Meatloaf with Sweet Potato and Cashew


 Endless Possibilities with Yumi’s Sweet Potato & Roasted Cashew dip

Serves 6

 

Ingredients

1 tbsp olive oil
1 large, brown onion, finely chopped
100g pancetta, finely chopped
1 stick of celery, finely chopped
4 cloves garlic, crushed
4 sprigs thyme, leaves picked
65g rolled oats
90ml milk
1 tub Yumi’s Sweet Potato and Cashew dip
2 tbsp Worcestershire sauce
2 tbsp tomato paste
500g each beef and pork mince
Sea salt and freshly crackled black pepper
Baby rocket and shaved Manchego cheese, to serve

SAUCE
2 x 400g tins crushed tomatoes

Method

  1. Heat oven to 200ºC.
  2. Heat oil in a large frypan over medium heat.  Add onion and saute 3-4 mins until softened.  Add pancetta, celery, garlic and thyme and fry until soft.
  3. In a large bowl combine oats, milk, dip, Worcestershire sauce and tomato paste.  Mix well.  Add beef and pork mince, season and mix well.
  4. Place the mixture into the centre of a deep-sided baking pan, shape into a loaf.
  5. To make the sauce, mix together the crushed tomatoes with 1 cup of water.  Season then spoon over the meatloaf before baking for 45mins or until cooked through.  Serve topped with baby rocket, cracked pepper and shaved Manchego.
Love this Yumi's recipe? please share
×