Mini Beef Meatloaves with Baby Potatoes and Salad

Mini Beef Meatloaves with Baby Potatoes and Salad

Ready in 40 minutes Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, December 9, 2018.




  • ½ red onion
  • 1 carrot
  • 1 pack beef mince
  • 1 egg
  • 1 pack panko breadcrumbs
  • 1 Tbsp soy sauce
  • ¾ cup grated Colby cheese
  • 1 Tbsp tomato paste
  • 1 Tbsp sweet chilli sauce


  • 400g baby potatoes
  • 1 spring onion
  • 1 Tbsp butter


  • 1 tomato
  • ½ bag baby spinach
  • Remaining carrot


  1. Prep meatloaves Preheat oven to 220oC. Lightly grease a 6 hole muffin tin (or loaf tin measuring about 20 x 15cm). Finely dice onion and grate carrot. Add half the carrot to a large bowl along with onion, mince, egg, breadcrumbs, soy sauce, ½ 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 beef mixture into each hole of the muffin tin. Alternatively, press into loaf tin. Top with tomato mixture and remaining cheese. Bake for about 20 minutes (muffin tins) or 30 minutes (loaf tin). Until cooked through and cheese is golden.
  3. Cook potatoes Dice potatoes 3cm. Cook in a pot of salted water for about 20 minutes, until tender. Thinly slice spring onion. Drain potatoes and return to pot with spring onion and butter. Season to taste.
  4. Make salad Dice tomato 2cm. Place in a bowl along with spinach and remaining grated carrot. Drizzle with a little olive oil and vinegar and season to taste.
  5. Serve meatloaf and baby potatoes with salad on the side.

Nutritional Information

Energy 2368 kj
566 kcal
Protein 33.4g
Carbohydrate 34.5g
Fat 35.4g