Mixed Herb And Sweet Potato Meatloaf - cooking recipe

Ingredients

1 kg ground beef (lean beef mince)
1 brown onion (small finely chopped)
1 garlic clove (minced)
1 large carrot (peeled grated)
2 tablespoons barbecue sauce
1 egg (lightly beaten)
1 tablespoon plain flour (all purpose flour)
2 tablespoons rosemary (chopped fresh leaves)
1/4 cup oregano (chopped fresh leaves)
200 g sweet potatoes (orange peeled and thinly sliced lengthways)
1/4 cup tarragon (chopped fresh leaves)
1/4 cup basil (chopped fresh leaves)
1/4 cup tomato sauce (ketchup)
125 g cherry tomatoes (halved)
2 tablespoons pine nuts
asparagus (steamed to serve)

Preparation

Preheat oven to 200C (180C fan forced).
Lightly grease a 7cm deep, 13cm x 24cm (base) loaf pan.
Place mince, onion, garlic, carrot, barbecue sauce, egg, flour, rosemary and oregano in a large bowl and mix to combine.
Spoon half the mixture into prepared pan and using the back of a spoon, press down firmly to level.
Arrange half the sweet potato, in a single layer, over the mince mixture and top with tarragon and basil .
Arrange remaining sweet potato, in a single layer, over herbs and spoon remaining mince mixture over sweet potato and using the back of a spoon to press down firmly to level.
Bake for 45 minutes or until meatloaf is browned and comes away from sides of the pan.
Spread top with tomato sauce and top with tomatoes and pine nuts and bake for 15 minutes or until cooked through.
Set aside for 10 minutes and serve with asparagus.