Meatloaf is a great way to sneak some veggies into your fussy ones. Just chop the veggies up fine in a mini food processor add to your meat loaf mixture and they will never know.
Mini Meatloaves with a Tomato Glaze
Serves 4 (2 Adults and 2 Children)
- 500g of Extra Lean Ground Beef
- 1 small red onion
- 2 cloves of garlic
- 1 small carrot
- half a small courgette
- 1 teaspoon of oregano
- 1 teaspoon of paprika
- black pepper
- fresh Italian parsley
- 1 egg, beaten
- 30 of wholewheat bread, blitzed into breadcrumbs
for the glaze
- 1/4 cup (60ml) of passata
- 2 tablespoon of tomato paste (no salt varieties)
- 2 tablespoons of tomato sauce
- some chopped fresh Italian parsley
- 2 teaspoons of balsamic vinegar
Preheat oven to 180c or 350f (gas mark 6)
Place the onion, garlic, carrot, courgette, paprika, oregano, black pepper and a little Italian parsley into a mini food processor and do a couple of spins of the blade until finely chopped.
Add to a large bowl, along with the ground beef and mix together..
Mix in the beaten egg and then add the breadcrumbs and combine all ingredients thoroughly.
Grease two mini meatloaf pans or if you have silicone ones, you can use those.
Place in the oven and bake for 20 mins, then carefully turn them out into an oven proof dish.
Whisk all the glaze ingredients together in a bowl and then brush over the top and sides of the meatloaves and place back in the oven for 10 mins, remove again and repeat the process, putting back in the oven for a final 10 mins.
Allow to cool slightly and then slice.
Serve with your choice of sides. I served with some sweetcorn and Cheddar and Spring Onion Mash (Potatoes mashed with some unsalted butter, cheddar and sour cream)
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