Mini meatloaves

Mini meatloaves

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(20 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


  • 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 choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 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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10th Jan, 2018
Really nice. Love Jennifer Joyce, I have a couple of cookbooks of hers after trying a few of her recipes on this site. She doesn’t disappoint.
21st Apr, 2013
Very good. I used rice flour instead of breadcrumbs as one of the family is a coeliac, worked very well.
14th Feb, 2013
Lesheni recipe i tried this recipe but change it a bit by addind seasoning for better taste
28th Sep, 2012
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 Yummy
30th Jun, 2012
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
31st Aug, 2011
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.
9th Jun, 2011
Sooooo good we had them three nights in a row!
10th Nov, 2010
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
12th Oct, 2010
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
6th Aug, 2010
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!


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