Recipe: Jeni Pearce’s Mini Meatloaves
These hearty meatloaves are not only delicious but great for portion control.
Recipe: Extract from Cosy Words: Jeni Pearce, head of nutrition at High Performance Sport NZ
Adapted from my grandmother’s meatloaf recipe this has become a popular dish with many of the athletes I work with. It’s so flexible — they can use the vegetables the already have, and even better, it is easy to prepare.
Meatloaves can be cooked in Texas muffin tins or larger individual loaf tins and can be individually wrapped and frozen for another meal. For added flavour, cook the onion in a little olive oil until soft and leave to cool before adding to the minced beef. Make sure you season well for tasty meatloaves. Meatloaves can be served hot or cold.
Prep time 15 minutes
Cook time 20-25 minutes
400g minced beef
1 onion, finely chopped
1 cup grated carrot
1 cup chopped vegetables, such as mushrooms, celery stalks or use a few frozen peas and corn
1 tablespoon roughly chopped parsley leaves
½ cup rolled oats or fresh breadcrumbs
1 ½ tablespoons tomato or plum sauce, plus extra for serving
2 eggs, lightly beaten
salt and pepper
small bay leaves and/or sprigs of thyme, optional
Preheat the oven to 180°C. Grease and line 6 small loaf tins (about 10cm x 6cm x 3cm), with baking paper.
Place the minced beef, onion, carrot, chopped vegetables, parsley, rolled oats or breadcrumbs, tomato or plum sauce and eggs in a large bowl. Season with salt and pepper and using very clean hands, mix well.
Divide the mixture into 6 and shape into a loaf shape, placing in the prepared tins as you go. Lightly press a bay leaf or sprig of thyme on each, if using. Place in the oven and cook for 20-25minutes. Test with a skewer, the meat juices should run clear. Remove from the oven and leave to stand for 5 minutes before serving.
Serve with extra tomato or plum sauce and steamed winter vegetables. Baked or mashed potatoes, kumara or pumpkin are great here too.
This is an extract from Cosy, a digital recipe book of 40 winter recipes created by Food Writers New Zealand. Cosy is designed to help Kiwi cooks navigate the winter months ahead by bringing inspiration, direction and joy to their kitchens with all profits going to Meat the Need, a national charity that supplies meat for city missions and food banks. Learn more here.