Yumi’s Meatloaf with Sweet Potato and Cashew

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

Serves 6



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

2 x 400g tins crushed tomatoes


  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.
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