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A meatloaf shines in its simplicity for a hearty family dinner, and this dish brings it to the next level with a helping of smoky BBQ beans. Herby and packed full of flavour, these mini meatloaves are a must-make. Serve with a side of creamy mashed potatoes for a dinner that won't disappoint. See method
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Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a frying pan over a low-medium heat and fry the onion for 5 mins to soften. Stir in the garlic and cook for 1 min, then tip into a large mixing bowl to cool for 10 mins.
Add the tomato purée, 75g breadcrumbs, the mince and dried herbs; mix well. Grease a 12-hole muffin tin with a little oil. Divide the mince mixture between them, rounding the tops, then sprinkle over the remaining breadcrumbs. Bake for 25-30 mins until cooked through.
Meanwhile, boil the potatoes for 12-15 mins until tender. Drain well, then return to the pan. Add the crème fraîche and parsley, then mash until smooth.
Heat the beans with the BBQ sauce in a small pan until piping hot. Serve the mini meatloaves with the parsley mash and BBQ beans.
Freezing and defrosting guidelines
Freeze meatloaves only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Beef recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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