Mini Meat Loaves
The Best Way to Bake Meat Loaves in Oven
Meat loaves are a great way to pack in extra nutrients and taste great when served hot or cold. For dinner, serve alongside a leafy green salad and some potatoes or alternatively, let them cool and slice for a sandwich filling.
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Quality Mark beef mince
1 tbsp olive oil
1, finely chopped onion
2, crushed garlic cloves
1/2 cup breadcrumbs
1 tbsp Dijon mustard
1 tbsp worcestershire sauce
A pinch of, grated nutmeg
1 tbsp flat-leaf parsley
250-300g spinach leaves, blanched
4 Bay leaves
1/4 cup tomato juice
1 tbsp brown sugar
1 tbsp malt vinegar
To Make Meatloaf
Preheat the oven to 180°C.
Lightly grease 4 x 1 cup capacity ovenproof dishes.
Place the oil in a small frying pan and place over low heat.
Add the onion and garlic and cook gently until the onion is soft, 5-7 minutes.
Remove from the heat and allow to cool.
Place the beef mince, breadcrumbs, eggs, Dijon mustard, Worcestershire sauce, nutmeg and parsley in a bowl and season.
Add the cooled onion and garlic and mix well.
Mix through the wilted spinach.
Divide the mixture between the dishes.
Place a small fresh bay leaf on each.
Mix together the tomato juice, sugar and vinegar and pour over each mini meatloaf.
Place dishes in a shallow baking tray and cover with a baking paper and foil lid, sealing well.
Place in the oven and bake for 25-30 minutes.
Remove from the oven and remove the baking paper and foil lid, before returning to the oven for a further 15 minutes.
Remove from the oven and leave to sit for 10 minutes if serving hot, otherwise leave to cool before slicing.
Nutrition Information per Serving (310g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)