Preheat oven to 200C (180C fan forced).
Grease a large baking tray and also grease an 8 hole 3/4 cup capacity mini loaf pans (or I think muffin holes of the same capacity should work - have often cooked mini-meatloafs in muffin pans).
Place sweet potato on prepared baking tray and drizzle and season with salt and pepper and toss to coat and set aside.
Squeeze excess liquid from zucchini and then combine zucchini, veal and pork mince, onion, garlic, carrot, breadcrumbs, HALF the steak sauce and 2 TABLESPOONS sweet chilli sauce in a a bowl and season with salt and pepper and then press mixture into prepared pan holes.
Place meatloaves on top shelf in oven.
Place chips in bottom shelf and bake for 20 to 22 minutes or until meatloaves are just cooked through and then remove meatloaves form oven and using a spatula, transfer meatloaves to a greased baking baking tray.
Using a pastry brush, brush with the remaining steak sauce and bake for 10 minutes or until browned and cooked through and then remove from the oven and cover loosely with foil to keep warm.
Transfer chips to top shelf in oven and cook for 5 minutes or until golden and tender.
Meanwhile, combine mayonnaise and remaining sweet chilli sauce in a bowl.
Serve meatloaves with chips, mayonnaise mixture and salad leaves (me personally I would do steamed vegies instead of salad leaves).