Name: Spicy mini meatloaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: British
Ingredients: 1kg lean minced beef; 100g white breadcrumbs; 3 spring onions trimmed and finely chopped; 2 garlic cloves crushed; 2 eggs beaten; 2 tsp ground cumin; ½ tsp Tabasco sauce optional; handful coriander leaves, finely chopped; 12 cherry tomatoes halved; 6-8 tbsp chilli sauce (we used Linghams), optional; vegetable oil for greasing

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Spicy mini meatloaves

Spicy mini meatloaves

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Serves 8

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.4 out of 5.5 ratingsRate

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These freezer-friendly meatloaves are packed full of iron and are low-fat to boot

Freezable

Healthy

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A star rating of 4.8 out of 5.70 ratings

Ingredients

Nutrition

Units:

MetricUS

1kg lean minced beef
100g white breadcrumbs
3 spring onions

trimmed and finely chopped
2 garlic cloves

crushed
2 eggs

beaten
2 tsp ground cumin
½ tsp Tabasco sauce

optional
handful coriander

leaves, finely chopped
12 cherry tomatoes

halved
6-8 tbsp chilli sauce

(we used Linghams), optional
vegetable oil

for greasing

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Nutrition: per serving

kcal241
fat8g
saturates2g
carbs10g
sugars1g
fibre1g
protein31g
salt0.5g

low

Method

step 1

Mix together beef, breadcrumbs, spring onions, garlic, eggs, cumin, Tabasco, coriander and some seasoning until combined. Be careful not to over-mix or the meatloaves will be tough.
step 2

Divide the mixture into 8. Use your hands to shape each one into a small oval, like a mini meatloaf. Arrange 3 cherry tomatoes on top of each, then drizzle over the chilli sauce, if using. Cook or freeze in airtight plastic containers.
step 3

To cook, heat oven to 200C/180C fan/gas 6. Place the meatloaves on a lightly greased, shallow baking tray and bake for 25-30 mins until the meat is cooked through.
step 4

To cook from frozen, heat oven to 180C/160C fan/gas 4. Place the meatloaves on a baking tray and loosely cover with foil. Cook for 30 mins, then remove the foil increase the temperature to 220C/200C fan/gas 7 and cook for a further 25 mins.

Recipe from Good Food magazine, January 2011

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A star rating of 4.4 out of 5.5 ratings

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