Need a meatloaf recipe that doesn't use breadcrumbs? Give this one a go! A tasty way to get your iron-rich protein on your plate, and they double up as fantastic gluten-free work/school lunches the following day.
Since we've started ordering our meat in bulk from a local sustainable butcher, we are constantly finding ourselves with an abundance of beef mince... I figure I can always use it for something! Consequently, these are the latest creation after having just about enough of bolognaise or meatballs... ;-)
You can also use this method of adding mashed potato as a binder to meatballs, or of course a full-size meatloaf.
Makes 6 Mini Meatloaf
- 500g organic, grass fed beef mince
- 1 potato, boiled and mashed
- 1 egg
- 1 carrot, grated
- 1 tbs olive oil
- 1 small brown onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 red chilli, finely chopped
- 3 tbs mixed dried herbs
- Salt and pepper
Preheat oven to 180C. Heat oil in a frypan over medium heat, and cook the onion until translucent. Add garlic and chilli to the pan and cook for a further 30 seconds before removing from he heat.
Combine the onion mixture and all remaining ingredients in a large bowl. Use your hands to mix until well combined, and the mince resembles a dough. Line a 6-muffin baking tray with baking paper, and divide the mixture evenly between the cases.
Sprinkle some extra herbs on top of each meatloaf, and cook for around half an hour, or until they are brown on top. You will almost certainly be able to smell when they're ready :-)
Serve up with a plate 3/4 full of greens and other veggies to balance out your meal.