Mini meatloaves

Mini meatloaves

  • 1
  • 2
  • 3
  • 4
  • 5
(18 ratings)

Prep: 10 mins Cook: 1 hr


Serves 4
An updated retro favourite that makes a cheap and easy family meal

Nutrition and extra info

  • Meatloaves and sauce can be frozen

Nutrition: per serving (with mash)

  • kcal575
  • fat24g
  • saturates10g
  • carbs55g
  • sugars11g
  • fibre0g
  • protein37g
  • salt1.08g
Save to My Good Food
Please sign in or register to save recipes.


  • 4 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 carrot, finely chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 50g fresh breadcrumb
  • 175ml passata
  • 2 tsp Worcestershire sauce
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 500g lean beef or pork mince



    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 2 tsp thyme leaves
  • 2 plum tomato, halved, seeds scraped out
  • 1 tsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…


  1. Heat oven to 200C/fan 180C/gas 6 and heat 1 tsp oil in a large frying pan. Add the onion and carrot and soften for 10 mins. Scrape into a large bowl, then add the breadcrumbs, 5 tbsp of the passata, the Worcestershire sauce, egg, mince, half the thyme and some seasoning. Mix well.

  2. Brush 4 large ramekins or 6 muffin tins with the remaining oil. Press the mince mixture into them, then pour the remaining passata over the top. Top each with a tomato half, sprinkled with a pinch of sugar, salt and pepper and the remaining thyme. Bake for 50 mins until cooked through, then serve with Chive mash (recipe below).

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (25)

bballrosie's picture

Very good. I used rice flour instead of breadcrumbs as one of the family is a coeliac, worked very well.

pennynakatana's picture

Lesheni recipe i tried this recipe but change it a bit by addind seasoning for better taste

lisawhite9881's picture

These are so under rated i've made them lots of times and as a family love them, instead of using ramekins I use the greeceproof paper muffin cases which can be made out of a square and folds they look great when turned out on the plate.

Having them for supper tonight with green beans and Dauphinoise

velvetrose's picture

I made this recipe .. changing it .. I used Pesto ..sundried .. instead of alll the liquid I also used some cheese to help bind it ... fab meal

lamain's picture

I thought this was a lovely recipe. Made them tonight and my partner said they were 'stunning'. Added a little extra Worcestershire sauce after reading the comments. Baked them in a muffin tray and they kept their shape well. Had no problem getting the meatloaf out of the tin. Would definitely be making these again.

beautifuljulie's picture

Sooooo good we had them three nights in a row!

briansmylie's picture

This just didn't work for me. It was simple enough to make but turned out very soft and mushy. I'm hoping that it will be a bit firmer when its cold with salad for lunch.

lemon_farmer's picture

These were lovely, not too soggy for us - but we had no Worcester sauce and used a small egg, also take the mince immediately out of its bag when bought and put it in a bowl instead to stop is sweating in the butcher's bag...

Also made our own passata out of surplus tomatoes and made sure it was good 'n' thick after reading the above.

We also used large non-stick ramekins, so with a palette knife and a spoon they came out perfectly and looked almost like the pics.

However, there was only enough for 3 and next time I'd use a muffin tray and make 6 smaller ones, they'd be easy to get out and wouldn't be too soggy either - and would crisp up like the pic.

poshpause's picture

I liked these little chaps very much. In fact, I'd make them a regular in the family menus, except for the fact that my hubby didn't like the texture and felt they were too soggy ("like porridge", I think, was the description) in the middle. So, unless you're a soggy-phobic, if you pep up the flavours, you'll do very well with them. I used extra worcestershire sauce, plus I added garlic and red chilli to the onion/carrot mixture to begin with. I also didn't add the last Passata flourish, in a bid to avoid the sogginess, but hey ho, it didn't work. I loved them, and I'm keeping the leftovers for tomorrow's lunch, if that tells you anything!

dwynwyn's picture

These were very tasty and turned out in perfect little rounds. enjoyed very much.

petitreve15's picture

This was just "ok" nothing impressive, rather bland. Wouldn't make it again.

sketches's picture

On the advice of others here I used a tomatoe sauce instead of a pasata, I also added celery n baked it in one big dish. I got a really good reaction from a American friend!

sallyk's picture

Crumble an oxo cube or two into the mince at the mixing stage - it gives it a really deep flavour.

snice2's picture

I liked these. I used couscous made with beef stock instead of the breadcrumbs and a little extra thyme and they were tasty. Turned out easily from silicone muffin tray. Fantastic for packed lunches.

megamuffin89's picture

I used a muffin tray to bake these meatloaves, it made 4 decent sized loaves, and came out really easily as I oiled them before baking.
I added some extra Worcestershire sauce and 2 teaspoons of Coleman's mustard which added some flavour, but I found I only needed to use half an onion. I reckon I will make these again :)

denise's picture

I made this recipe for 6 hungry 7/8 year olds (2 of which are extremely fussy eaters) and the result was brilliant. Not only did they come out perfectly and look every bit a good as the picture (I made mine in muffin tins) but all of the children loved them.
Everyone thought they were delicious and the kitchen smelt wonderful.
I will definately be making them again.

dpclough's picture

Turned out very nice - as per photo (but oil the ramekin well and they should shrink back slightly and pop out easily). Added an extra tsp of Worcester Sauce, and will probably add an extra one on top of that next time. Kids loved them.

cherub_rock101's picture

After reading other reviews I decided to add a few extra flavours such as chilli powder, garlic and rosemary. I thought they were really tasty and using a muffin tin meant that they popped out easily. Will definately cook again!

bethocallaghan's picture

I thought they werenot bland and turned out easily but not sure would make them again.

alisoncox's picture

Used chilli and extra herbs with mine. Fried off mince first as well, to drain all excess fat. Came out okay, but they were tasty and would definitely make again. Used slighty more passata then suggested.


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…