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Spicy mini meatloaves

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

  • Prep: 15 mins
    Cook: 30 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 241
  • Carbohydrates 10
  • Saturated Fat 2
  • Sugar 1
  • Protein 31
  • Fat 8
  • Fibre 1
  • Salt 0.5

Nutrition per serving

  • Calories 241
  • Carbohydrates 10
  • Saturated Fat 2
  • Sugar 1
  • Protein 31
  • Fat 8
  • Fibre 1
  • Salt 0.5

Ingredients

  • 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

Method

  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.

  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.

  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.

  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.

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