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Spicy mini-meatloaves with sweet potato wedges

May 1, 2011

I’ve read my fair share of classic American kids books by national treasures like Beverly Cleary and Judy Blume, and there were often references to traditional American dishes like mac’n’cheese and meatloaf (often in an “oh – again?” context). I’d never come across either outside the confines of those pages, and they’ve always carried a faint aura of the exotic in my mind as a result.

I made macaroni cheese for the first time last year, and it’s since become a regular dish – indeed, we’ve already had it this year in the challenge. I’ve been meaning to get around to meatloaf for a while, and the recent spell of sunny weather followed by a slight cool dip meant that today seemed like a great time to try it.

With strangely exuberant halved baby plum tomatoes perched on top

I used a recipe from the BBC Good Food website for mini-loaves and another of theirs for the accompanying sweet potato wedges. They’re both pretty straightforward (the wedges recipe is ludicrously simple) and happily they take the same amount of time at the same temperature in the oven, which is always a pleasant bonus. We dished it up with a generous helping of spinach, rocket and cucumber salad.

The meatloaves were rather like oval spicy burgers topped with roast tomatoes, but a pretty pleasant alternative to your standard burger fare – and much healthier, as we’re incapable of making our own burgers without topping them with cheese and bacon. The sweet potato wedges could have done with being a little crisper. Certainly something we’d have again, but we’d probably cook the sweet potatoes for longer or on a higher heat than given in this recipe.

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