Allow meat loaves to cool completely then wrap in plastic wrap and then a layer of foil. Freeze. Thaw in the fridge overnight before reheating.
½ cup tomato sauce
2 teaspoons each Dijon mustard and brown sugar
2 tablespoons sweet chilli sauce
1 small onion, finely diced
500g lean beef mince
½ cup dried breadcrumbs
1 teaspoon mixed dried herbs
1 egg, lightly beaten
Preheat oven to 200C (180C fan forced). Spray 6 holes of a Texas muffin pan (¾ cup capacity) with canola spray. Combine tomato sauce, mustard, brown sugar and sweet chilli sauce in a large bowl. Reserve half of the mixture. Set aside.
Add onion, mince, breadcrumbs, dried herbs and egg to bowl with remaining sauce mixture. Mix well to combine. Divide mixture into 6 portions.
Place one portion into each muffin hole and smooth the top. Spread a small amount of reserved sauce mixture over the top of each meatloaf. Bake for 30-35 min or until cooked through. Remove from oven and brush remaining sauce over the top. Serve with oven baked wedges and mixed salad.