Mini meatloaves

Prep: 15 mins
Cook: 30 mins
Mini meatloaves
These freezer-friendly meatloaves are so delicious, easy to make and crammed with iron.

Vegetable oil, for greasing

1kg lean minced beef

3 slices pan, for breadcrumbs

3 spring onions, trimmed and finely chopped

2 garlic cloves, crushed

2 eggs, beaten

2 tsp ground cumin

Handful coriander leaves, finely chopped

12 cherry tomatoes, halved

Potatoes, mashed for serving

Preheat the oven to 180°C / 350°F / Gas mark 4.

Grease a baking tray with the vegetable oil and set aside.

In a food processor, blitz the bread to achieve a breadcrumb texture.

Mix together beef, breadcrumbs, spring onions, garlic, eggs, cumin, coriander, salt and pepper until combined.

Be careful not to over-mix.

Divide the mixture into 8. Use your hands to shape each one into a small oval.

Freeze at this point. If serving after cooking, prepare the mashed potato and set aside.

Add a dollop of mashed potato on top then arrange 3 cherry tomatoes on top of each.

Cook for 25-30 minutes until the meat is cooked through.

To cook from frozen, heat oven to 180°C / 350°F / Gas mark 4.

Place the meatloaves on a baking tray and loosely cover with foil.

Cook for 30 minutes, then remove the foil increase the temperature to 200°C / 400°F / Gas mark 6 and cook for a further 25 minutes.

Makes 8

Preparation Time
15 minutes

Cooking Time
30 minutes

Main ingredients
Eggs, Beef, Vegetables

Recipe Type
Dinner, Batch Cooking

Level of Difficulty

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