Mini meatloaves

The kids will enjoy helping to make these little meatloaves and best of all they will enjoy eating them too. 

Cooking Time

30 minutes

Makes

12

Ingredients

• 2 small carrots, peeled
• 1 small zucchini
• 550g lean beef mince
• 70g (1 cup) breadcrumbs made from day-old bread
• 1/2 small brown onion, coarsely grated
• 55g (1/3 cup) frozen peas
• 2 1/2 tbs tomato chutney
• 1 egg, lightly whisked
• Mashed potato and tomato sauce, to serve

 

Method

1. Preheat oven to 210°C.
2. Kids' task: Use the coarse side of a grater to grate the carrots and zucchini. Use your hands to squeeze out as much liquid as possible. Place the carrot and zucchini in a large bowl. Add the beef mince, breadcrumbs, onion, peas, tomato chutney and egg, and use your hands to mix until well combined.
3. Kids' task: Divide mixture evenly among 12 medium (125ml/1/2-cup) muffin pans, pressing it firmly into each pan and smoothing the tops.
4. Bake in preheated oven for 20 minutes or until golden on top and cooked through. Remove from the pans and serve with the mashed potato and tomato sauce.

 

Notes

These meatloaves are great served with mashed potato and tomato sauce. To freeze, wrap each cooked meatloaf in plastic wrap, seal in a freezer bag and freeze for up to 3 months. To reheat, unwrap the frozen meatloaves and place on a baking tray in an oven preheated to 180°C for 18 minutes or until heated through.