Mini Meatloaf — quick, easy, with a delicious sauce and straight from the oven
Meatloaf can sometimes be a bit of a heavy dish, providing you with far more to eat than you really need. We've found the solution — and it comes in almost snack-sized portions. Watch on, as we reveal how to make this heavenly dish with minimal time and effort.
For the meatloaf:
- 1¾ lbs ground meat
- 1 tsp mustard
- 2 eggs
- 1½ oz breadcrumbs
- 1 tsp rosemary
- 1 tsp paprika
- around 16 slices bacon
For the sauce:
- oil for frying
- 1 onion, diced
- 1 garlic clove, finely chopped
- 2 tbsp tomato puree
- 10 fl oz tomato sauce
- 10 fl oz cream
- salt and pepper
- Put the ground meat in a large bowl and mix it — ideally with your hands — with the mustard, eggs, and all the dry ingredients. Next, form it into short, fat sausage shapes that are just a bit longer than the width of your palm. Then, place the roll at one end of two slightly overlapping strips of bacon. Roll the ground meat up in the bacon and place the wrapped role in a fireproof baking pan. Repeat these steps with the rest of the ground meat mix and the remaining bacon slices.
- For the sauce, steam the onion and the garlic in a little oil. Then stir in the tomato puree and cook them together for a short while. Quench the whole thing with the tomato sauce and the cream, before seasoning to taste with salt and pepper. Now mix everything evenly together and let it come to the boil. Then, pour the sauce over the mini meatloaves in the roasting pan.
- Now cook the dish for 35 minutes at 360°F in a convection oven.
Tip: If you decide you'd like to make this dish more substantial, as you've already prepared such a wonderful sauce, you could also cook some potatoes or pasta as a fitting accompaniment.
This Mini Meatloaf recipe is so quick and easy to make. And what's more, it easily divides into portions, so you can share it, snack on your mini meatloaves over multiple days, or just freeze some to enjoy at a later date. You're welcome!