Mini Meatloaf Cakes
I seem to have a thing for making things look like cakes and I have no idea where it came from. Maybe I’ve been around my 3 year old too long or maybe cake is just delicious. Really this is a ‘mini beef meatloaf with mash’ recipe out of the recent Donna Hay magazine. They were such a hit in our house that I thought I would share.
Ingredients:
1 tbs olive oil
1 brown onion, finely chopped
3 cloves garlic, crushed
1 cup (70g) fresh breadcrumbs
¼ cup (60ml) milk
¼ cup thyme leaves, chopped
¼ cup (70g) tomato paste
¼ cup (60ml) Worcestershire sauce
1 tsp hot English mustard
1 egg
600g beef mince
½ cup (75g) carrot, finely grated
sea salt & cracked black pepper
4 cups (800g) mashed potato
Method:
- Preheat oven to 180C. Heat the oil in a non-stick frying pan over medium heat. Add the onion and garlic and cook for 5-7 minutes or until softened. Allow to cool completely.
- Place the breadcrumbs and milk in a bowl and set aside for 5 minutes or until the milk is absorbed. Add the onion mixture, thyme, tomato paste, Worcestershire sauce, mustard, egg, beef, carrot, salt and pepper and mix well to combine.
- Press the mixture into 6 x ¾ capacity (180ml) lightly greased muffin tins. Bake for 20minutes or until just cooked through.
- Top each meatloaf with mashed potato. Preheat grill to high and grill the meatloaves for 8-10 minutes or until golden.
The mixture was really tasty and I can imagine is easily adapted to other things besides cakes - I’m thinking little loaves, meatballs, rissoles or even just a savoury mince. Yum!
