Even to the most ravenous carnivores, meatloaf is not the most appetizing food on the planet. I mean come on. It is a loaf made out of meat. I don’t know how that didn’t scream Epic Meal Time from the first time it hit plates somewhere in the American Midwest in 1952 (not a historical fact). But this veganized version of a slab of ground beef is delicious thanks to a healthy and useful secret ingredient: the beautiful sweet potato.
Other home chefs who cook with ground round probably know that it works well in chili, tacos and meals where it needs to be crumbly. But it doesn’t stick together very well in the way it needs to for a recipe like this. Enter the orange tuber. Along with a nice mix of dry herbs and the classic ketchup “glaze” this meatloaf is Betty Cleaver in the best possible way.
1 package of veggie ground round (I use Yves brand)
1 sweet potato
1/2 green pepper, chopped
3/4 c. chopped onions
1/2 c. bread crumbs
1 tsp. each dried thyme, dried oregano, dried basil, salt and pepper
1 tbsp. red pepper flakes
1/2 c. ketchup
Preheat the oven to 350° F.
Microwave the sweet potato for 5 minutes. Don’t forget to puncture it with a fork before you microwave it. Once it cools, scoop out the inside into a bowl and mash well.
Heat a splash of oil in a medium frying pan. Saute the green pepper and onions until the pepper is soft and the onions are golden.
In a large bowl, chop up the ground round with a spoon until it is crumbly. Mix in the sweet potato, green pepper, onions, bread crumbs and all of the spices.
Spread the meatloaf mixture into a medium sized loaf pan and stick in the oven for half an hour. After time is up, spread the ketchup evenly over the top of the loaf. Broil for 5 minutes or until the ketchup is dark red and thickening.
Remove from the oven and enjoy with a healthy serving of scalloped potatoes (recipe to come) and green peas.