These were a bit of an experiment as I’ve not made Meatloaf for many years and I don’t have good memories of it growing up, it was always dry and just hard to swallow (literally). I figured that doing them as muffins would be easier to serve but I didn’t quite consider the meat juice issue….
Ingredients (Makes 8)
- 500g of 5% lean beef mince
- 1 egg
- 1 small onion diced,
- 1 tsp of Very Lazy Garlic
- 1 tsp of worcestershire sauce
- 12 tbsp of passata
- Pinch of dried herbs
- Pinch of black pepper
Fry off the onion, garlic and herbs for about 5 minutes until softened then leave to cool slightly. Meanwhile, pop the mince in a large mixing bowl and add 4 tbsp of passata, the pepper, worcestershire sauce and egg, mix well. When the onion has cooled, add that to the mince too and mix well again. Line a muffin tray with 8 silicone cases and add a good spoonful of the meat mix to each case and flatten down slightly so the mould the the cases. Add a tbsp of passata on top of each muffin then pop them in the oven for 25 minutes on 180°. Be careful when taking them out of the oven as they will be sitting in their own juices, I found the easiest way to remove them was to stab a fork in the top and place on a plate.
I served them with mashed potatoes, kale and sweetcorn but you could serve them with pretty much anything.