Mini meatloaves

Mini meatloaves

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(19 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
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  • 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 tomatoes, 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).

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Comments, questions and tips

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2nd Jul, 2010
These were very tasty and turned out in perfect little rounds. enjoyed very much.
6th Jun, 2010
This was just "ok" nothing impressive, rather bland. Wouldn't make it again.
9th Dec, 2009
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!
13th Oct, 2009
Crumble an oxo cube or two into the mince at the mixing stage - it gives it a really deep flavour.
13th Jun, 2009
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.
8th Jun, 2009
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 :)
22nd Jan, 2009
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.
12th Jan, 2009
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.
8th Jan, 2009
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!
2nd Jan, 2009
I thought they werenot bland and turned out easily but not sure would make them again.


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