mini beef meatloaves with mash
- 1 tablespoon olive oil
- 1 large brown onion, finely chopped
- 3 cloves garlic, crushed
- 1 cup (70g) fresh breadcrumbs
- ¼ cup (60ml) milk
- ¼ cup thyme leaves, chopped
- ¼ cup (70g) tomato paste
- ¼ cup (60ml) Worcestershire sauce
- 1 teaspoon hot English mustard
- 1 egg
- 600g beef mince
- ½ cup (75g) finely grated carrot
- sea salt and cracked black pepper
- 4 cups (800g) mashed potato
- Preheat oven to 180°C (350°F). Heat the oil in a non-stick frying pan over medium heat. Add the onion and garlic and cook for 5–7 minutes or until softened. Allow to cool completely.
- Place the breadcrumbs and milk in a bowl and set aside for 5 minutes or until the milk is absorbed. Add the onion mixture, thyme, tomato paste, Worcestershire sauce, mustard, egg, beef, carrot, salt and pepper and mix well to combine.
- Press the mixture into 6 x ¾ cup-capacity (180ml) lightly greased muffin tins. Bake for 20 minutes or until just cooked through. Top each meatloaf with mashed potato.
- Preheat grill (broiler) to high and grill (broil) the meatloaves for 8–10 minutes or until golden. Serve with tomato chutney, if desired. Makes 6.
Tips: When lining the tin with prosciutto, bacon or other cured meats, it’s important to cover the base and sides of the tin completely by overlapping the slices. This will ensure the meatloaf is covered and keeps it succulent as it cooks. It also adds an extra depth of flavour and colour to the meatloaf. You can use pancetta, prosciutto, bacon or speck to line the tins. When spooning the meatloaf mixture into the prepared tins, be sure to use the back of a spoon to press the meat down firmly. This will help your meatloaf to hold its shape and will give it an even texture.
To Freeze: Keep meatloaf in air-tight containers in the refrigerator for up to three days. To freeze, simply slice the cooked meatloaf and place between sheets of non-stick baking paper in air-tight containers. You can freeze meatloaf for up to three months. Simply defrost in the fridge overnight before reheating.
There are no comments for this entry yet.