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.

Creamy cauliflower and potato soup with bacon

Delicious pieces of salty bacon add a meaty touch to this hearty cauliflower and potato soup. 

Ingredients (serves 4)

• 1 tablespoon olive oil
• 250g 97% fat-free bacon, finely chopped
• 3 garlic cloves, crushed
• 2 leeks, halved, washed, thinly sliced
• 1/4 cauliflower, trimmed, cut into small florets
• 500g Sebago or Desiree potatoes, peeled, diced
• 6 cups reduced-salt chicken stock
• 1/4 cup light thickened cream
• Toasted wholegrain bread, to serve

 

Method

1. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add bacon. Cook, stirring often, for 3 minutes or until crisp. Remove to a plate lined with paper towel.
2. Add remaining 2 teaspoons oil, garlic and leek to pan. Cook, stirring often, over medium heat for 5 minutes. Add cauliflower, potato and stock. Partially cover. Increase heat to medium-high and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 25 minutes or until vegetables are tender. Stir in half the bacon.
3. Blend soup, in batches, until smooth. Return to saucepan over low heat. Stir in cream. Heat, without boiling, until hot. Ladle into bowls. Top with remaining bacon. Sprinkle with pepper. Serve with toast.

Bacon, leek and potato frittata

Potato, leeks and bacon rashers team up in our budget-busting frittata 

Ingredients (serves 4)

• 1 tablespoon olive oil
• 5 rashers rindless shortcut bacon, chopped
• 1 medium leek, trimmed, halved, washed, thinly sliced
• 1 medium lady christl potato, peeled, thinly sliced
• 1 quantity Basic frittata mix 

Method

1. Heat oil in a 26cm (top) frying pan over medium heat. Add bacon and leek. Cook, stirring, for 5 minutes or until bacon is golden. Add potato. Cook, stirring for 3 minutes or until potato starts to brown.
2. Meanwhile, preheat grill on medium. Make Basic frittata mix. Add to pan. Cook for 5 to 6 minutes or until almost set. Transfer to grill. Grill for 2 minutes or until golden and set. Serve.

Notes

Use a frying pan with a heatproof handle Stand frittatas in pans for 2 to 5 minutes before serving.

Spinach-Potato-Crescent Cups

INGREDIENTS

 

1      container (24 oz) refrigerated mashed potatoes

1      box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain

1      cup shredded cheese (any kind)

1/4   cup butter, melted

        Salt and pepper to taste

2      cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls

 

DIRECTIONS 

1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In medium bowl, mix potatoes, spinach, cheese, butter, salt and pepper. 2 Unroll 1 can of dough; separate into 8 triangles. Press each into muffin cup to form cup. Unroll second can of dough; remove 4 triangles and press each into muffin cup to form cup. Fold tails of triangles over and press into cups. (Reserve remaining 4 triangles for a future use; refrigerate.) 3 Divide potato mixture evenly into dough-lined muffin cups. 4 Bake 12 to 13 minutes or until crusts are light brown. Serve warm.

Add 1/4 teaspoon garlic or onion powder to the potatoes for added flavor.

Cooked frozen chopped broccoli can be used in place of the spinach.