Meatloaf-Style Country Roast with Sweet Coconut Potato Mash

meatloaf-style country roast with sweet coconut potato mash 

Celebration celebration celebration! I love mid-year festivities that have no reason or apparent meaning. Any excuse to throw a party, have a wiggle and jiggle and bring out the fancy cutlery, always brings a smile to my face. So when The Fry Family Food Co. sent me a Christmas in July gift, I was pretty dang happy. 

Along with a few gifts, including a little Santa hat decoration and a handwritten note, I received their latest product, the Country Roast. And ho ho ho, it's freaking YUMMO! I could eat this for Christmas, Christmas in July or for any holiday really, like Run It up the Flagpole and See If Anyone Salutes It Day, celebrated on the 2 of January. In fact, I would even eat it on Pizza Party Day and choose to eat it over a pizza... Or maybe I would top my pizza with the Country Roast. That way everyone wins! 

The Roast came with a recipe card that I followed. I mistakenly added a bit too much coconut milk to the mashed potatoes but it still came out really lovely. The tartness from the tomato glaze goes really well with the mash and the Roast. 

This is a delicious meat alternative product, made with quinoa, fresh rosemary and Italian herbs - in fact, I think it's my favourite product from Fry's at the moment. Even my meat-eating dad likes it! Enjoy this Roast how you like it: with your favourite glaze or gravy, peas and mash - go the whole nine yards! It's the most wonderful time of the year. 

Thanks Fry's! 

Country Roast take me home, to the place where I belong (aka to the dinner table!). 

Country Roast take me home, to the place where I belong (aka to the dinner table!). 


1 Fry's Country Roast

2 handfuls of cherry tomatoes 

for the tomato glaze 

1/3 cup tomato paste

1 tbsp maple syrup

1 tbsp wholegrain yellow mustard 

for the sweet potato mash 

3 small sweet potatoes 

1 cup coconut milk (the cream from the top of the can, not the liquid)* 

1 tbsp dried mixed herbs (thyme, rosemary, marjoram, bail, oregano & parsley) 

Salt and pepper, to taste 

* I used 1 cup but the recipe called for 1/2 cup. If you don't want the mashed potatoes to be too coconut-y, rather use 1/2 a cup. 


1. Defrost the Roast fully at room temperature.

2. Preheat the oven to 180 degrees Celcius.

3. Remove the Country Roast from the cardboard and plastic sleeve, leaving it in the baking foil. 

4. Prepare the tomato glaze by mixing the tomato paste, mustard and maple syrup together.

5. Baste the Roast with half of the glaze. Put in the oven. 

6. Place the cherry tomatoes on a baking tray, lined with tin foil, in the oven.

7. Cook the Roast and the tomatoes in the oven for 30-35 minutes. 

8. Prepare your sweet coconut mash by chopping the sweet potatoes into small chunks. Then boil the sweet potatoes in a pot with boiling water until soft, about 10 minutes. Drain. 

9. In a food processor, add the coconut milk, herbs and salt and pepper to the sweet potatoes. Blend until slightly chunky.

10. Serve the sweet coconut mash with the Country Roast and the remaining tomato glaze.