These Potato Topped Mini Meatloaves are made in your Muffin Tin and the perfect serving for a family meal that will please the fussiest.
Wendy from Wendy’s Kitchen Table makes this family favorite for her bunch all the time. Today we are so fortunate as she’s happily sharing it with our Community.
Potato Topped Mini Meatloaves Ingredients
- 1 carrot, peeled and grated
- 1 zucchini, grated
- 2 tsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 cup frozen peas and corn
- 500g beef mince
- 1 cup seasoned stuffing mix
- 1 egg
- Salt and pepper, to taste
- 500g potatoes, peeled and chopped
- 50g butter
- 2 tbs milk
- ½ cup grated tasty cheese
Potato Topped Mini Meatloaves Instructions
Spray and line 6 mini-loaf pans with baking paper. If you don’t have mini-loaf pans you can use a large loaf pan.
Heat oil in a large frying pan. Add onion and garlic. Cook, stirring until onion is soft. Add grated carrot, zucchini and frozen peas and corn. Cook, stirring, for 1 minute, or until moisture has evaporated. Remove. Cool for 10 minutes.
Place beef, stuffing mix and egg in a large bowl. Add vegetable mixture. Season. Using your hands mix well. Divide mixture among prepared pans. Smooth surface. Place on a tray and cover with foil.
Cook at 200˚C/180˚C fan-forced for 30 minutes. Remove from oven. Remove foil.
Boil potatoes until tender. Drain. Add butter and milk and mash until smooth. Season. Divide among tops of meatloaves. Sprinkle with grated cheese.
Return meatloaves to oven for a further 10 minutes, or until cheese is melted and golden.
Serve with salad.
Want more Wendy? Check out all her recipes here