Mini meatloaves
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 4 tsp olive oil
- 1 onionfinely chopped
- 1 carrotfinely chopped
- 50g fresh breadcrumb
- 175ml passata
- 2 tsp Worcestershire sauce
- 1 eggbeaten
- 500g lean beefor pork mince
- 2 tsp thyme leaves
- 2 plum tomatoeshalved, seeds scraped out
- 1 tsp sugar
Nutrition: per serving (with mash)
- kcal575
- fat24g
- saturates10g
- carbs55g
- sugars11g
- fibre0g
- protein37g
- salt1.08glow
Method
step 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.
step 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).
