Mini Meat Loaves
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Mini Meat Loaves

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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.
<b>Prep:</b> 30 mins Prep: 30 mins
<b>Cook:</b> 40 mins Cook: 40 mins
Serves 4 Serves 4
Source of iron Source of iron
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  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 500g Quality Mark beef mince
  • 1/2 cup fresh breadcrumbs soaked in 3 tablespoons milk
  • 2 eggs
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • pinch grated nutmeg
  • 1 tablespoon finely chopped flat leaf parsley
  • 250-300g spinach, wilted and drained of excess moisture, roughly chopped
  • 4 small fresh bay leaves
  • 1/4 cup thick tomato juice or fresh tomato sauce 
  • 1 tablespoon soft brown sugar
  • 1 tablespoon malt vinegar


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.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 310g
Energy kJ (kcal) 1289 (308)
Protein (g) 34.4
Fat (g) 11.1
Saturated (g) 3.4
Carbohydrate (g) 15.7
Sugars (g) 7.5
Sodium (mg) 321
Iron (mg) 7.4
Zinc (mg) 6.3
Vitamin B12 (ug) 2.2
Vitamin D (ug) NA
Selenium (ug) 7.6

  • Squeeze the spinach in your hands to remove extra moisture.
  • Pan-fry a little of the beef mince mixture to check for seasoning before cooking.
  • Meatloaf is great hot or cold. Cold meatloaf makes a great filling for sandwiches.

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