muffin-tin meatloaves

A delicious child-friendly  alternative to beef burgers.
prep: 20 mins; cook: 25 mins; 2 of your 5 a day

A little vegetable oil, for greasing
500g pack 5% fat British beef mince
2 small carrots, peeled and grated
1 small onion, finely chopped
40g Scottish porridge oats
1 medium free-range egg, beaten
1 tbsp Worcester sauce
2 ½ tbsp onion chutney, plus extra to serve
1kg pack Charlotte potatoes, larger ones halved
2 x 200g packs tenderstem broccoli, halved

Preheat the oven to 200°C, fan 180°C, gas 6.

Lightly grease 8 holes of a 12-hole muffin tin; put a disc of greaseproof paper in the base of each.

In a large bowl, mix together the mince, carrots, onion, oats, egg, Worcester sauce and chutney. Divide the mixture between the paper cases, pressing down firmly with the back of a spoon. Bake for 25 minutes until the mince is cooked through with no pink remaining.

Meanwhile, boil the potatoes and steam the broccoli until tender. Serve two meatloves per person topped with the extra chutney and the potatoes and broccoli.

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