These freezer-friendly meatloaves are packed full of iron and are low-fat to boot
Ingredients
- 1kg lean minced beef
- 100g white breadcrumbs
- 3 spring onions, trimmed and finely chopped
- 2 garlic cloves, crushed
- 2 eggs, beaten
- 2 tsp ground cumin
- ½ tsp Tabasco sauce, optional
- handful coriander leaves, finely chopped
- 12 cherry tomatoes, halved
- 6-8 tbsp chilli sauce (we used Linghams), optional
- vegetable oil, for greasing
Method
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Mix together beef, breadcrumbs, spring onions, garlic, eggs, cumin, Tabasco, coriander and some seasoning until combined. Be careful not to over-mix or the meatloaves will be tough.
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Divide the mixture into 8. Use your hands to shape each one into a small oval, like a mini meatloaf. Arrange 3 cherry tomatoes on top of each, then drizzle over the chilli sauce, if using. Cook or freeze in airtight plastic containers.
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To cook, heat oven to 200C/180C fan/gas 6. Place the meatloaves on a lightly greased, shallow baking tray and bake for 25-30 mins until the meat is cooked through.
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To cook from frozen, heat oven to 180C/160C fan/gas 4. Place the meatloaves on a baking tray and loosely cover with foil. Cook for 30 mins, then remove the foil increase the temperature to 220C/200C fan/gas 7 and cook for a further 25 mins.