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Three baby meatloaf muffins coated in vibrant red passata glaze are served on a white plate with steamed broccoli, green beans, and halved cherry tomatoes, set against a magenta background.

Baby Meatloaf with Steamed Veggies


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  • Author: Ella @myconvenientkitchen
  • Total Time: 35 minutes
  • Yield: 4 1x

Description

Perfect for lunch box on its own. Or paired with a medley of yummy veggies, this meal is a wholesome and satisfying dinner option that will have everyone asking for seconds.


Ingredients

Scale

Meatloaf tomato glaze:

  1. 1 cup Tomato passata
  2. 1/4 cup Brown sugar
  3. 2 tablespoons Apple cider
  4. 1 teaspoon garlic powder
  5. 1/4 teaspoon onion powder

Baby Meatloaf: 

  1. 400g Beef mince
  2. 200g Sausage mince
  3. 1 Onion, coarsely grated
  4. 2 Carrots, peeled and coarsely grated
  5. 2 cloves Garlic, peeled and crushed
  6. 6 springs Flat-leaf parsley, leaves finely chopped
  7. 6 springs Oregano, leaves chopped
  8. 1/2 cup Tomato chutney, or preferred chutney
  9. Extra virgin olive oil, for greasing & drizzling
  10. 1/2 cup Panko Breadcrumbs
  11. 1 teaspoons Paprika
  12. 1 Large egg, lightly beaten

 Sides:

  1. 2 head Broccoli, cut into florets
  2. 1 punnet Cherry Tomatoes, cut in half
  3. 200g Green beans, washed and trimmed
  4. 1 lemon Lemon, juice
  5. Sea salt and cracked pepper to taste

 


Instructions

Preheat oven to 220°C /200°C fan forced 

For the meatloaf tomato glaze:

  • Mix the glaze ingredients together in a small bowl. Set aside. 

For the Baby Meatloaf: 

  • In a large mixing bowl, combine the breadcrumbs, onion, garlic, and half of the chutney. Mix well to ensure the breadcrumbs are evenly distributed among the onions and chutney. (see note 1)
  • Add the mince, carrots, herbs, paprika, egg and 1/2 teaspoon salt in the bowl. 
  • Using clean hands, mix to combine well. (see note 2)
  • Press the mixture into the cups of a 12-cup muffin pan that has been sprayed with cooking oil.
  • Generously cover the baby meatloaf muffins with the glaze.
  • Bake for 25 minutes or until cooked through. Allow them to rest for 5 minutes before serving.

For the sides:

  • Meanwhile, steam broccoli in a steam basket over a saucepan of boiling water for 3 minutes, add the green beans and steam a further 2 minutes or until vegetables are just tender. Remove from steamer basket and drain excess water.
  • Place vegetables and cherry tomatoes in a bowl, drizzle over the lemon juice and extra virgin olive oil and gently toss to combine. Season to taste.
  • Serve the glazed meatloaf muffins, steamed broccoli, beans, and cherry tomatoes with remaining chutney on the side.

 

Notes

  1. Be sure to mix the wettish ingredients (grated onion and chutney)  into the breadcrumbs promptly to prevent clumping. Performing this step separately will also guarantee that the breadcrumbs retain some moisture, enhancing the overall moistness of the meatloaf.
  2. It’s a good idea to test seasoning before you bake the meatloaf. Cook a small amount of the meat mixture in a frying pan over medium-high heat until fully cooked. Then, taste and adjust salt levels if needed.
  • Prep Time: 10
  • Cook Time: 25