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Recipes for Everyone

Quorn Meatless Sweet Potato Meatloaf

191 cals * Per Serving
0.9g sat fat * Per Serving

This lower calorie and low fat meatloaf is a perfect way to use your Quorn meat free Grounds


  • 4 oz  Quorn Grounds
  • 3 oz bulgar wheat
  • 2 tbs. olive oil
  • 1 small onion, grated
  • 2 cups (4oz) carrots, grated
  • 3/4 cup (3 1/2oz) sweet potato, grated 
  • 2 peeled garlic clove, minced
  • 1/2 cup rolled oats
  • 1 1/2 tsp yeast extract
  • 1/4 cup vegetable broth
  • 3 tbs. sundried tomato pesto
  • 3/4 cup vegetable broth
  • 1 large free range egg, beaten
  • 1 1/2 tsp fresh thyme leaves only, chopped
  • 1/2 tsp white pepper
  • 1 sprig of rosemary


1. Preheat the oven to 400F.
2. Cook the bulgar wheat according to pack instructions.
3. Heat the oil in a large skillet and saute the grated vegetables and garlic for 3 minutes. 
4. Put the Quorn Grounds in a mixing bowl with the sauteed vegetables, cooked bulgar wheat, oats, yeast extract, vegetable stock, egg, thyme and white pepper. Mix well and season with a little salt if desired.
5. Line a loaf tin with parchment paper. Place the sprig of rosemary in the bottom of the tin and spoon the Quorn mix over the top, pressing the mix down firmly. Cover with foil and bake for 40 minutes. Rest for 5 minutes before slicing.
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