Mini Meatloaves

bowl Serves 4


  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 carrot, peeled and grated
  • 1 stalk celery, finely chopped
  • 1 1/2 tsp mixed herbs
  • 2 slices bread, made into breadcrumbs
  • 500 g beef mince
  • 1 egg
  • 1/4 cup tomato sauce, plus extra for topping
  • mashed potatoes to serve
  • steamed broccoli to serve
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  • 1. Preheat the oven to 190°C.

  • 2. Heat the oil in a frying pan and gently cook the onion, garlic, carrot and celery together until tender. Sprinkle in the herbs and set aside to cool.

  • 3. In a bowl mix together the breadcrumbs, mince, egg, cooled cooked vegetables and 1/4 cup tomato sauce.

  • 4. Grease a 12 cup muffin pan and divide the mixture between the cups, then smooth the tops with the back of a spoon. You can spread a spot of tomato sauce on top of each one with the spoon before placing them into the oven to bake.

  • 5. Bake for 20 minutes. Serve with tomato sauce, mashed potatoes and steamed broccoli.

  • Recipe courtesy of Food Magazine.

By Food Magazine

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