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Spicy mini meatloaves

Spicy mini meatloaves

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

These freezer-friendly meatloaves are packed full of iron and are low-fat to boot

  • Freezable
  • Healthy
Nutrition: per serving
low insalt0.5g


  • 1kg lean minced beef
  • 100g white breadcrumbs
  • 3 spring onions , trimmed and finely chopped
  • 2 garlic cloves , crushed
  • 2 eggs , beaten
  • 2 tsp ground cumin
  • ½ tsp Tabasco sauce , optional
  • handful coriander leaves, finely chopped
  • 12 cherry tomatoes , halved
  • 6-8 tbsp chilli sauce (we used Linghams), optional
  • vegetable oil , for greasing


  • STEP 1

    Mix together beef, breadcrumbs, spring onions, garlic, eggs, cumin, Tabasco, coriander and some seasoning until combined. Be careful not to over-mix or the meatloaves will be tough.

  • STEP 2

    Divide the mixture into 8. Use your hands to shape each one into a small oval, like a mini meatloaf. Arrange 3 cherry tomatoes on top of each, then drizzle over the chilli sauce, if using. Cook or freeze in airtight plastic containers.

  • STEP 3

    To cook, heat oven to 200C/180C fan/gas 6. Place the meatloaves on a lightly greased, shallow baking tray and bake for 25-30 mins until the meat is cooked through.

  • STEP 4

    To cook from frozen, heat oven to 180C/160C fan/gas 4. Place the meatloaves on a baking tray and loosely cover with foil. Cook for 30 mins, then remove the foil increase the temperature to 220C/200C fan/gas 7 and cook for a further 25 mins.

Goes well with

Recipe from Good Food magazine, January 2011

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A star rating of 4.4 out of 5.5 ratings

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