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Fall Harvest Meatloaf

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This cozy Fall Harvest Meatloaf blends ground beef with sweet potato, apple, carrot, and sage, all topped with a sticky maple-mustard glaze. It’s an easy, comforting autumn dinner that’s hearty, nourishing, and perfect for gatherings or weeknight meals.

Ingredients

Scale
  • 1.5 pounds ground beef (85/15 preferred)
  • 1 cup sweet potato, peeled and grated (about 150g)
  • 1 medium apple, peeled and grated (preferably tart, like Granny Smith)
  • 1 medium carrot, peeled and grated
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 2 large eggs
  • 3/4 cup old-fashioned rolled oats (or breadcrumbs if preferred)
  • 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 teaspoons olive oil (for sautéing)
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon tomato paste
  • 1 teaspoon apple cider vinegar
  • Pinch of salt (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line a baking sheet with parchment paper.
  2. Peel and grate sweet potato, apple, and carrot. Finely chop onion and mince garlic.
  3. Heat olive oil in a nonstick skillet over medium heat. Add onion, garlic, sweet potato, apple, and carrot. Sauté for 3-4 minutes until slightly softened and fragrant. Remove from heat and let cool.
  4. In a large bowl, combine the cooled veggie mixture with ground beef, eggs, oats, sage, parsley, Worcestershire sauce, salt, and pepper. Mix gently until just combined.
  5. Press the mixture evenly into the prepared loaf pan or shape into a loaf on the baking sheet.
  6. In a small bowl, whisk together maple syrup, Dijon mustard, tomato paste, apple cider vinegar, and a pinch of salt to make the glaze.
  7. Spread half the glaze over the top of the meatloaf.
  8. Bake for 45 minutes. Remove from oven, brush with remaining glaze, and return to oven for another 15-25 minutes, until the internal temperature reaches 160°F (71°C) and the top is caramelized.
  9. If the top browns too quickly, cover loosely with foil for the last 15 minutes.
  10. Let the meatloaf rest in the pan for at least 10 minutes before slicing.
  11. Slice and serve with your favorite autumn sides.

Notes

For best results, sauté the veggies before mixing into the meat. Don’t overmix the meatloaf mixture to keep it tender. Let the loaf rest before slicing for clean cuts. Easily adaptable for gluten-free, dairy-free, or vegetarian diets. Leftovers keep well and are great for sandwiches. You can prep the loaf ahead and refrigerate unbaked for up to 24 hours.

Nutrition

Keywords: fall meatloaf, autumn dinner, cozy comfort food, gluten-free meatloaf, maple glaze, sweet potato meatloaf, easy meatloaf recipe, family dinner, harvest recipes

Find it online: https://chrisfeasts.com/fall-harvest-meatloaf-recipe-easy-cozy-autumn-dinner-idea/