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Chipotle Glazed Meatloaf with Sweet Potatoes

Ready in 2 hours (25 minutes prep time)

Serves 8 people

Recipe adapted by Melanie Boldt


2 packages Pine View Farms ground chicken

2 slices white bread, torn into small pieces (about 1 1/2 cups)

1 small red onion, minced (about 3/4 cup)

1/2 cup cilantro leaves, finely chopped

1 large egg, lightly beaten

2 teaspoons Worcestershire sauce

2 teaspoons minced chipotle chiles

2 teaspoons adobo sauce

Coarse salt and freshly ground pepper

1/2 cup ketchup

1-2 big sweet potato

2 tablespoons extra-virgin olive oil

Watercress or pea shoots and lime wedges, for serving


  1. Preheat oven to 375 degrees. Combine meat, bread, onion, cilantro, egg, Worcestershire, adobo sauce, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a bowl. Transfer mixture to a 5-by-9-inch nonstick loaf pan. Stir together chiles and ketchup; brush onto top of loaf.
  2. Peel sweet potatoes and cut into 2 inch cubes. Toss in a bowl with olive oil and salt and pepper. Set loaf pan on a rimmed baking sheet; surround with potatoes. Bake until a thermometer inserted in center of loaf reads 160 degrees, 1 hour, 15 minutes. Reserve half of loaf for next day; serve remainder with potatoes, watercress or pea shoots, and limes.