Mini Beef Meatloaves with Baby Potatoes and Salad

Mini Beef Meatloaves with Baby Potatoes and Salad

Ready in 45 minutes Serves 4 - 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, December 9, 2018.




  • 1 brown onion
  • 1 carrot
  • 1 pack beef mince
  • 1 egg
  • ½ cup panko breadcrumbs
  • 1 Tbsp soy sauce
  • 1 cup grated Colby cheese
  • 70g tomato paste
  • 2 Tbsp sweet chilli sauce


  • 800g baby potatoes
  • 2 spring onions
  • 2 Tbsp butter


  • 1 capsicum
  • 2 tomatoes
  • ½ cos lettuce


  1. Prep meatloaf Preheat oven to 220oC. Grease a 12-hole muffin tin (or loaf tin measuring about 25 x 16cm). Finely dice onion and grate carrot. Add to a large bowl along with mince, egg, breadcrumbs, soy sauce, 1 tsp salt, and half the cheese. Season with pepper and mix to combine.
  2. Combine tomato paste and sweet chilli sauce in a small bowl. Press about 1 /3 cup of mixture into the muffin tins. Alternatively, press into loaf tin. Top with tomato mixture and remaining cheese. Bake for 20 minutes (muffin tins) or 30 minutes (loaf tin)
  3. Cook potatoes Cut any large potatoes in half or quarter until the same size. Add to a large pot with a pinch of salt and cover with hot tap water. Cook for 20-25 minutes, until tender. Thinly slice spring onions. Drain potatoes and return to pot with spring onions and butter. Season to taste.
  4. Make salad Thinly slice capsicum; dice tomatoes 2cm; roughly chop lettuce. Place in a bowl and drizzle with olive oil and vinegar. Season to taste.
  5. Serve meatloaf and baby potatoes with salad on the side.

Nutritional Information

Energy 2683 kj
641 kcal
Protein 35.9g
Carbohydrate 39.2g
Fat 39.6g