Mini meat loaves
Perfect little meatloaves
4
Serves
30 mins
Prep Time
40 mins
Cook Time
Recipe author
Kathy Paterson
Meat loaves are a great way to pack in extra nutrients and taste great when served hot or cold. For dinner, serve alongside a leafy green salad and some potatoes or alternatively, let them cool and slice for a sandwich filling.
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Ingredients
500g Quality Mark beef mince
i
1 Tbsp olive oil
1, finely chopped onion
2, crushed garlic cloves
1/2 cup breadcrumbs
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2 eggs
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
A pinch of, grated grated nutmeg
1 Tbsp flat-leaf parsley
250-300g spinach leaves, blanched
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4 bay leaves
1/4 cup tomato juice
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1 Tbsp brown sugar
1 Tbsp malt vinegar
Method
To Make Meatloaf
1
Preheat the oven to 180°C.
2
Lightly grease 4 x 1 cup capacity ovenproof dishes.
3
Place the oil in a small frying pan and place over low heat.
4
Add the onion and garlic and cook gently until the onion is soft, 5-7 minutes.
Start Timer
5
Remove from the heat and allow to cool.
6
Place the beef mince, breadcrumbs, eggs, Dijon mustard, Worcestershire sauce, nutmeg and parsley in a bowl and season.
7
Add the cooled onion and garlic and mix well.
8
Mix through the wilted spinach.
9
Divide the mixture between the dishes.
10
Place a small fresh bay leaf on each.
11
Mix together the tomato juice, sugar and vinegar and pour over each mini meatloaf.
12
Place dishes in a shallow baking tray and cover with a baking paper and foil lid, sealing well.
13
Place in the oven and bake for 25-30 minutes.
Start Timer
14
Remove from the oven and remove the baking paper and foil lid, before returning to the oven for a further 15 minutes.
Start Timer
15
Remove from the oven and leave to sit for 10 minutes if serving hot, otherwise leave to cool before slicing.
Nutrition Information per Serving (326g)
This nutrition analysis is based on 4 serves.
Energy
1358kJ (325 kcal)
Protein
34.7g
Total Fat
12.1g
Saturated Fat
3.5g
Carbs
17.1g
Dietary Fibre
4.1g
Sodium
424mg
Iron
5.5mg
Zinc
6.5mg
Vitamin B12
1.4µg
