Cheesy Lamb Meatloaves with Creamy Mash

Steps

1. Preheat oven to 200oC. Lightly grease a muffin tray. Bring a medium pot of salted water to the boil. Finely dice onion and grate carrot. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook onion and carrot for about 5 minutes, until tender. Add meatloaf spice and cook for 1-2 minutes, until fragrant.
2. In a large bowl combine mince, egg, breadcrumbs, salt and Worcestershire sauce. Add cooked vegetables, season with pepper and mix well. Reserve pan from cooked veggies.
3. Divide the mixture into 6 or 7 balls then lightly press each into a greased muffin hole. Evenly top each mini meatloaf with tomato sauce and cheese. Bake for about 20 minutes, until just cooked through and cheese is golden.
4. Dice potatoes 2cm and cook in pot of boiling water for about 15 minutes, until tender. Drain well, return to pot with butter and milk and mash well. Season to taste. Set aside, covered, to keep warm.
5. While potatoes cook, dice broccoli 2cm. Return pan to high heat with a drizzle of oil. Add broccoli and cook for 2-3 minutes, until beginning to char. Add water and balsamic vinegar, cook a further 1 minute to evaporate, then add almonds and season to taste.
6. To serve, spoon creamy mash onto plates and top with broccoli and cheesy lamb meatloaves. Serve with tomato sauce/relish (if using).