Cheeesy Mini Lamb Meatloaves with Creamy Mash

Steps

1. Preheat oven to 200°C. Lightly grease a 12-hole muffin tin. Bring a large pot of salted water to the boil. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Add onion, carrot and parsnip and a pinch of salt and cook for about 5 minutes, until tender. Add meatloaf spice mix and cook for 1-2 minutes, until fragrant. If spice mix sticks, add a splash of water to help lift. Set aside and reserve pan.
2. In a large bowl, combine mince, egg, breadcrumbs, salt and Worcestershire sauce. Add cooked vegetables, season with pepper and mix well.
3. Lightly press 1/3 - 1/2 cup mixture into each greased muffin hole. Evenly top each mini lamb meatloaf with tomato sauce and cheese. Bake for about 20 minutes, until just cooked through and cheese is golden.
4. While meatloaves bake, cook potatoes in pot of boiling water for about 15 minutes, until very soft. Drain well, return to pot with butter and milk and mash well. Season to taste with salt and pepper. Set aside, covered, to keep warm.
5. While potatoes cook, return pan to high heat with a drizzle of oil. Trim broccolini ends 1cm and cook for 1-2 minutes, until beginning to char. Add water and vinegar and cook for a further 1 minute. Season to taste with salt and pepper.
6. To serve, scoop creamy mash onto plates and top with broccolini and cheesy mini lamb meatloaves. Drizzle with tomato sauce/relish (if using).