1 kg lean minced beef
100 g 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, finely chopped
12 cherry tomatoes, halved
8 tbsp chilli sauce, 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. 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. 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 and cook for a further 25 mins.