Mini meatloaves

Recipe uploaded by

Jennifer Joyce

10 ratings

Recipe by Jennifer Joyce

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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).

DELICIOUS WITH CHIVE MASH

Peel and chop 4 large potatoes (Maris Pipers mash well) and boil for 15 mins in salted water until tender. Drain, return to the pan, then mash with 2 tbsp butter and 100ml milk. Season to taste, fold through a small bunch snipped chives and serve.

PER SERVING (with mash)

575 kcalories, protein 37g, carbohydrate 55g, fat 24 g, saturated fat 10g, fibre 0g, salt 1.08 g

Latest comments and suggestions

• Belkey

  16 December 2008

  Belkey rated and commented on this recipe

  

  I tried these and to be honest was not impressed. They did not turn out of the ramekins well, so looked like a splodgey mess and were also a little bland. Will not be doing again.

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• Gbobs

  16 December 2008

  Gbobs rated and commented on this recipe

  

  I made these they were delicious I did add more Worcestershire sauce than the receipe suggested, I also added a few dashes of tabasco sauce. Like Belkey I too had difficulty getting them out of the ramekins, will make them again but maybe put more oil around the ramekin. Mine certainly didnt look like the picture either!

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• scrummy

  16 December 2008

  scrummy commented on this recipe

  they would be much better just shaped into patties .

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• JULIA

  16 December 2008

  JULIA commented on this recipe

  Don't think this recipe was really tested at all!

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• Rachel

  16 December 2008

  Rachel rated and commented on this recipe

  

  These were very easy to make although like the other reviews, they were very bland. I would make them again, but would have to improve the taste - somehow! Shame, because meatloaf is always a family favourite.

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• Alison

  19 December 2008

  Alison rated and commented on this recipe

  

  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.

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• Beth

  02 January 2009

  Beth rated and commented on this recipe

  

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

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• Lorraine P

  08 January 2009

  Lorraine P rated and commented on this recipe

  

  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!

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• Fluffy

  12 January 2009

  Fluffy rated and commented on this recipe

  

  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.

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• Denise

  22 January 2009

  Denise commented on this recipe

  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.

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• FlemishMinx

  09 February 2009

  FlemishMinx rated this recipe

  

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• kennedyl89

  08 June 2009

  kennedyl89 rated and commented on this recipe

  

  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 :)

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• Snice

  13 June 2009

  Snice rated and commented on this recipe

  

  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.

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• Sally

  13 October 2009

  Sally commented on this recipe

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

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Ingredients

• 4 tsp olive oil
• 1 onion , finely chopped
• 1 carrot , finely chopped
• 50g fresh breadcrumbs
• 175ml passata
• 2 tsp Worcestershire sauce
• 1 egg , beaten
• 500g lean beef or pork mince
• 2 tsp thyme leaves
• 2 plum tomatoes , halved, seeds scraped out
• 1 tsp sugar

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 1 hr

Meatloaves and sauce can be frozen

Ingredients

• 4 tsp olive oil
• 1 onion , finely chopped
• 1 carrot , finely chopped
• 50g fresh breadcrumbs
• 175ml passata
• 2 tsp Worcestershire sauce
• 1 egg , beaten
• 500g lean beef or pork mince
• 2 tsp thyme leaves
• 2 plum tomatoes , halved, seeds scraped out
• 1 tsp sugar

PER SERVING (with mash)

575 kcalories, protein 37g, carbohydrate 55g, fat 24 g, saturated fat 10g, fibre 0g, salt 1.08 g

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