February and meatloaf go together. Especially when there are mashed potatoes involved.
This recipe for meatloaf is a solid winner. But what makes it extra special is the mini aspect. Cute little ramekins create a fun presentation while also giving the mini loaf a wonderful exterior texture. The seasoned tomato topper is fantastic.
Serve with a simple chive studded mash for the ultimate comfort meal.
4 tsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
50g/1 cup fresh breadcrumbs
175ml passata or tomato purée
2 tsp Worcestershire sauce
1 egg, beaten
500g lean ground beef
2 tsp thyme leaves
2 plum tomatoes, halved
1 tsp sugar
1. Preheat oven to 200℃/400℉.
2. Heat 1 teaspoon of the oil in a large frying pan. Add the onion and carrot and cook for 10 minutes, until softened. Transfer to a large bowl.
3. To the bowl, add the breadcrumbs, 5 tablespoons of the passata, Worcestershire sauce, egg, beef, half the thyme and some salt and pepper. Mix well.
4. Brush 4 large ramekins or 6 muffin tins with the remaining oil. Press the beef mixture into them, then pour the remaining passata over the top. Top each with a tomato half, sprinkle with a pinch of sugar, salt, pepper and the remaining thyme.
5. Bake for 50 minutes until cooked through. Serve with Chive Mash.
Serves 4 to 6
4 large potatoes, peeled and chopped
2 Tbs butter
Salt and pepper
Small bunch of snipped chives
1. Boil potatoes for 15 minutes in salted water until tender. Drain and return to the pan.
2. Mash the potatoes with butter and milk. Season to taste then fold in the chives.
Recipes from BBC Good Food Magazine
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