Make it easy on yourself and keep these mini beef meatloaves in the freezer for impatient tummies.
Ingredients
- 800g beef mince
- 1 small brown onion, finely chopped
- 4 rashers middle bacon, trimmed, finely chopped
- 2 garlic cloves, crushed
- 1 egg, lightly beaten
- 1/2 cup fresh breadcrumbs
- 2 tablespoons finely chopped fresh chives
- 1/2 cup barbecue sauce
- 2 tablespoons tomato sauce
- Mashed potato, to serve
- Green beans, to serve
Method
- Step 1Preheat oven to 200ºC/180ºC fan-forced. Grease an 8-hole, 3/4 cup-capacity, mini loaf pan.
- Step 2Combine mince, onion, bacon, garlic, egg, breadcrumbs, chives and 2 tablespoons barbecue sauce in a bowl. Season with salt and pepper. Press mixture into prepared pan holes.
- Step 3Bake for 15 minutes. Line a large baking tray with baking paper. Combine tomato sauce and remaining barbecue sauce in a bowl. Turn meatloaves out onto prepared tray. Brush with sauce mixture. Bake for 5 to 7 minutes or until browned and cooked through. Serve with mash and beans.
Nutrition
1658 kj
Energy
18.6g
Fat Total
7g
Saturated Fat
3.5g
Fibre
28.2g
Protein
102mg
Cholesterol
682mg
Sodium
27.7g
Carbs (total)
All nutrition values are per serve
Notes
Place cooled cooked meatloaves in an airtight container. Freeze for up to 2 months. Thaw in fridge overnight. Reheat meatloaves, 1 at a time, in microwave on medium (50%) for 2 to 3 minutes or until heated through.
- Author: Cathie Lonnie
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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