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
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.
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
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.
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.
241 kcals, protein 31g, carbs 10g, fat 8g, sat fat 2g, fibre 1g, sugar 1g, salt 0.50g