Dethbert's Sweet Potato Meatloaf
Dethbert's Sweet Potato Meatloaf is a gluten free and dairy free recipe with 16 servings. This recipe covers 11% of your daily requirements of vitamins and minerals. This main course has 276 calories, 16g of protein, and 18g of fat per serving. From preparation to the plate, this recipe takes around 9 hours and 40 minutes. A mixture of onion, eggs, mustard powder, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Instructions
Mix ground beef, sweet potato, onion, and oats in a large mixing bowl.
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.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 8 1/2x4x3-inch glass bread pans.
Divide meatloaf mixture into prepared bread pans.
Bake meat loaves on center rack in preheated oven for 1 hour.
Stir 3/4 cup ketchup, brown sugar, and 1 teaspoon prepared mustard together in a bowl; spread over the meatloaf.
Divide ketchup mixture and spread over the loaves; continue baking for 15 minutes.