Bounty Meatloaf with a Kumara, Parmesan and Parsley Mash

Grease a loaf tin and preheat oven to 180 °C.

In a large, lidded frying-pan, heat a dash of oil. Add onion and garlic and cook over a gentle heat until transparent. Salt carrot and potato lightly then toss into pan. Cover and cook for 10–15 minutes until just tender. Remove from heat and allow to cool.

While the carrot and potato are cooking, put diced kumara in a pan of cold salted water and bring to boil. Cook until soft. Drain, mash and set aside.

In a large bowl combine minced beef, sausage meat, chutney, parsley, thyme, Worcestershire sauce and tomato paste. Mix well. Add cooled carrot and potato. Pour mixture into loaf tin and spread evenly.

Bake meatloaf in oven for 40 minutes, until well cooked.

While meatloaf is in the oven, drain kumara. In a bowl combine mashed kumara with milk, butter, Parmesan and second parsley measure and whip until creamy. Season with salt and pepper to taste. Remove meatloaf from oven, but leave oven on for the next stage. Dot kumara on meatloaf or use a piping bag to create a swirl. Top each swirl with a cherry tomato half and pop back into oven for another 10 minutes. Remove from oven and let it sit for 10 minutes to firm up before slicing and serving.

^{An extract from Minced with photography by Alan Gillard. Published by Penguin Group NZ. Copyright © Sue Hamilton and Dana Alexander, 2010. RRP $35.00. Available at all good booksellers nationwide.}