For a quick family meal that’s ready when you are, try these mini meatloaves.
Ingredients
- 500g sweet potato, peeled, cut into 1cm-thick chips
- 1 tablespoon olive oil
- 1 medium zucchini, grated
- 800g pork and veal mince
- 1 small brown onion, grated
- 2 garlic cloves, crushed
- 1 medium carrot, peeled, grated
- 1 1/4 cups fresh breadcrumbs
- 1/3 cup Fountain Steak Sauce
- 1/4 cup Fountain Sweet Chilli Sauce
- 1/4 cup reduced-fat whole-egg mayonnaise
- Salad leaves, to serve
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Grease a large baking tray. Grease an 8-hole, 3/4 cup-capacity mini loaf pan.
- Step 2Place sweet potato on prepared baking tray. Drizzle with oil. Season with salt and pepper. Toss to coat. Set aside.
- Step 3Squeeze excess liquid from zucchini. Combine zucchini, mince, onion, garlic, carrot, breadcrumbs, half the steak sauce and 2 tablespoons sweet chilli sauce in a bowl. Season with salt and pepper. Press mixture into prepared pan holes.
- Step 4Place meatloaves on top shelf in oven. Place chips on bottom shelf. Bake for 20 to 22 minutes or until meatloaves are just cooked through. Remove meatloaves from oven. Using a spatula, transfer meatloaves to a greased baking tray. Using a pastry brush, brush with remaining steak sauce. Bake for 10 minutes or until browned and cooked through. Remove from oven. Cover loosely with foil to keep warm.
- Step 5Transfer chips to top shelf in oven. Cook for 5 minutes or until golden and tender. Meanwhile, combine mayonnaise and remaining sweet chilli sauce in a bowl. Serve meatloaves with chips, mayonnaise mixture and salad leaves.
Notes
To freeze: Wrap cooled remaining meatloaves individually in plastic wrap, then foil. Freeze for up to 2 months. Thaw in fridge overnight. Remove foil and wrap. Place on a greased baking tray. Bake for 15 minutes or until heated through.
Tip: You could use texas muffin pans instead of mini loaf pans.
Serves 4 with 4 to freeze.
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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