Name: Mini meatloaves
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: British
Ingredients: 4 tsp olive oil; 1 onion finely chopped; 1 carrot finely chopped; 50g fresh breadcrumb; 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

Home
Recipes
Mini meatloaves

Mini meatloaves

Jennifer Joyce

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 1 hr

A star rating of 4.2 out of 5.23 ratingsRate

loading...

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

Freezable (Meatloaves and sauce can be frozen)

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

4 tsp olive oil
1 onion

finely chopped
1 carrot

finely chopped
50g fresh breadcrumb
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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving (with mash)

kcal575
fat24g
saturates10g
carbs55g
sugars11g
fibre0g
protein37g
salt1.08g

low

Method

step 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.
step 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).

RECIPE TIPS

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.

Recipe from Good Food magazine, January 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.2 out of 5.23 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now