Mini Meatloaves with Mash and Garlic Beans

Steps

1. Prep meatloaf veggies Preheat oven to 200°C. Bring a large pot of salted hot tap water to the boil with a lid. Grease a 12-muffin tin (or loaf tin about 25x12cm). Finely dice onion and grate first measure of carrot and parsnip.
2. Cook veggies Heat a drizzle of oil in a large fry-pan on medium heat. Cook onion, carrot and parsnip for about 4 minutes until softened. Reserve pan.
3. Make meatloaf Combine cooked veggies, beef, meatloaf spices, egg, breadcrumbs, soy sauce, 1/2 tsp salt, half of the cheese and half of the tomato sauce in a bowl. Press about 1/4 cup of mixture into each greased muffin tin or press it all into loaf tin. Top with remaining cheese and tomato sauce. Bake for 20 minutes (muffin tins) or 30 mins (loaf tin). Rest for 5 minutes, once cooked.
4. Cook mash Peel and dice potatoes 3cm and second measure of carrot 2cm. Cook potaotes and carrot in pot of boiling water for 15-18 minutes, until very soft. Drain well and mash with milk and a knob of butter. Season to taste and cover to keep warm.
5. Cook beans Return reserved pan to medium-high heat with a drizzle of oil. Cook beans for 3-4 minutes, until almost tender. Add garlic and cook for 1-2 minutes further, stirring often, until fragrant and tender. Finish with a knob of butter if desired. Season to taste.
6. Serve meatloaves, mash and beans with tomato sauce.