Search thousands of recipes reviewed by home cooks like you.

Dethbert's Sweet Potato Meatloaf

  • Prep

  • Cook

  • Ready In

Dethbert

I like meatloaf and have been working on this recipe for some time; I think I've got it pretty close. This is not a simple, easy, and inexpensive meatloaf like many are, but it sure is tasty. Be careful, my times are based on glass bread pans; don't overcook the meat if you are using tin.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 682 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. Mix ground beef, sweet potato, onion, and oats in a large mixing bowl.
  2. Beat eggs, salt, thyme, and pepper together in a small bowl. Add 3/4 cup ketchup, vegetable juice, Worcestershire sauce, 1 tablespoon prepared mustard, and mustard powder to the egg mixture; stir. Pour the egg mixture into the large mixing bowl; use your hands to mix together. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease 2 8 1/2x4x3-inch glass bread pans.
  4. Divide meatloaf mixture into prepared bread pans.
  5. Bake meat loaves on center rack in preheated oven for 1 hour.
  6. Stir 3/4 cup ketchup, brown sugar, and 1 teaspoon prepared mustard together in a bowl; spread over the meatloaf.
  7. Divide ketchup mixture and spread over the loaves; continue baking for 15 minutes.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews