Name: Mini Meatloaves
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 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

Mini Meatloaves

These little individual serve meatloaves are the perfect solution for a meal for one!

Serves 6

Prep

10M

Cook

35M

Total

45M

Skip to Recipe

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.

Ingredients

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

Method

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.

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Ingredients

Method

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