Mini Beef Meatloaves with Baby Potatoes and Salad

Steps

1. Prep meatloaves Preheat oven to 220oC. Grease a 6-hole muffin tin (or loaf tin measuring about 25 x 16cm). Finely dice onion and grate carrot. Add to a bowl along with mince, egg, breadcrumbs, soy sauce, ½ tsp salt and half the cheese measure. Season with pepper and mix to combine.
2. Combine tomato sauce, tomato paste and sweet chilli sauce in a small bowl. Press about 1 /3 cup of mince mixture into the muffin tins. Alternatively, press into loaf tin. Top with tomato mixture and remaining cheese. Bake for 20 minutes (for muffin tins) or 30 minutes (for loaf tin).
3. Cook potatoes Cut any large potatoes into halves or quarters until the same size. Add to a pot and cover with hot tap water. Cook for 20-25 minutes with the lid on, until tender. Thinly slice spring onions. Drain potatoes and return to pot with spring onion and a knob of butter. Season to taste.
4. Make salad Thinly slice capsicum; dice tomato 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.