Mini meatloaves
Prep:
15 mins
Cook:
30 mins
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.
Serves
Makes 8
Preparation Time
15 minutes
Cooking Time
30 minutes
Main ingredients
Eggs, Beef, Vegetables
Recipe Type
Dinner, Batch Cooking
Level of Difficulty
Easy
