Spicy corn, black bean & feta salad
An exciting main-course salad, packed with interesting flavours and textures and a hit of spice
Spicy mini meatloaves
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 1kg lean minced beef
- 100g white breadcrumbs
- 3 spring onionstrimmed and finely chopped
- 2 garlic clovescrushed
- 2 eggsbeaten
- 2 tsp ground cumin
- ½ tsp Tabasco sauceoptional
- handful corianderleaves, finely chopped
- 12 cherry tomatoeshalved
- 6-8 tbsp chilli sauce(we used Linghams), optional
- vegetable oilfor greasing
Nutrition: per serving
- kcal241
- fat8g
- saturates2g
- carbs10g
- sugars1g
- fibre1g
- protein31g
- salt0.5glow
Method
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.
