Egg-Free Meatloaf with Sweet Potato Topping

Ingredients

• about 910 g Ground beef
• 1.5 cups Sweet potato, mashed
• 0.5 cup Oat flour
• 1 Onion, finely chopped
• 2 cloves Garlic, minced
• 0.5 cup Ketchup
• 2 tbsp Worcestershire sauce (gluten-free)
• 1 tsp Dried thyme
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tbsp Olive oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C.
2. 2In a large mixing bowl, combine the about 910 g of ground beef, 0.75 cup of the mashed sweet potato (reserving the remaining 0.75 cup for the topping), 0.5 cup of oat flour, the 1 finely chopped onion, the 2 minced cloves of garlic, 0.5 cup of ketchup, 2 tbsp of gluten-free Worcestershire sauce, 1 tsp of dried thyme, 1 tsp of salt, and 0.5 tsp of black pepper.
3. 3Use your hands to thoroughly mix all ingredients in the bowl until they are evenly distributed and well combined.
4. 4Lightly grease a baking dish with the 1 tbsp of olive oil. Shape the meat mixture into an oval loaf, approximately 22.86 × 12.7 cm, and carefully place it into the prepared baking dish.
5. 5Evenly spread the remaining 0.75 cup of mashed sweet potato over the entire top surface of the meatloaf.
6. 6Bake the meatloaf in the preheated oven for 50 to 55 minutes. The meatloaf is done when its internal temperature reaches 71°C when measured with a meat thermometer inserted into the center, and the sweet potato topping is lightly browned.
7. 7Carefully remove the baking dish from the oven and let the meatloaf rest for 10 minutes before slicing. This resting period allows the juices to redistribute, ensuring a more tender and flavorful meatloaf.

Substitutions

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