Ingredients
1kg/2lb 4oz lean minced beef
100g/4oz white breadcrumbs
3 spring onions, trimmed and finely chopped
2 garlic cloves, crushed
2 eggs, beaten
2 tsp ground cumin
½ tsp Tabasco, 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
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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.
PER SERVING
241 kcals, protein 31g, carbs 10g, fat 8g, sat fat 2g, fibre 1g, sugar 1g, salt 0.50g
