“This recipe is a meatloaf/meatball mashup, producing delicious muffin-sized loaves that can be served in loads of different ways. We enjoy them with mash and green veg, but they’re just at home with pasta or even on their own as a picnic snack. The beauty of cooking them this way instead of as a larger loaf is that there’s much more crispy coating to enjoy. They also stand up to freezing and reheating better, making them great for batch cooking.”
Prep time: 15 minutes
Cooking time: 30 minutes
Serves: Makes 12 mini meatloaves
150g Panko breadcrumbs
1 tsp sea salt
1/2 tsp cracked black pepper
1 onion, finely diced
2 tbsp chopped Basil (around 15g)
1 tbsp Oregano
2 garlic cloves, crushed
1 tsp Worcestershire sauce
50g tomato pasta sauce (we recommend ours here)
35g grated Parmesan
50g sun dried tomatoes, roughly chopped
750g beef mince
Well this is going to be a short one – it’s that easy.
First, preheat the oven to 200C/180C fan.
Put the mince into a large mixing bowl and start adding the ingredients, starting with the wet ones and finishing up with the dry breadcrumbs. In order to get the right texture you’re going to have to get your hands dirty. Squeeze the mixture between your finger, mixing everything together until you can no longer feel the breadcrumbs.
Next, take a muffin or yorkshire pudding tray and put a large cupcake case into each hole. Split the meatloaf mixture into 12 equal portions and roll each into a ball with your hands. Place a ball in each cupcake case and gently push down with you palm to spread the out a little.
Place the tray in the centre of the oven and cook for 30 minutes. Serve as they are or topped with a spoonful of hot tomato sauce.