These mini meatloaf muffins are perfect for a quick bite on the go or for the kids' lunch boxes. They’re also a great idea for fuss-free entertaining.
Makes1212
Cook time40 mins40 minutes
Prep time10 mins10 minutes
Ingredients
500g Coles Australian No Added Hormones Beef Mince
1 carrot, peeled, coarsely grated
1 brown onion, coarsely grated
1 cup (75g) panko breadcrumbs
1 Coles Australian Free Range Egg, lightly whisked
2 tsp finely chopped thyme
2 tsp smoked paprika
1/2 cup (125ml) barbecue sauce
350g tub Coles Kitchen Crème Royale Potato Mash
20g butter, melted
Steamed peas, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Lightly grease 12 holes of a 1/3-cup (80ml) muffin pan and line with baking paper. Place the mince, carrot, onion, breadcrumbs, egg, thyme, paprika and 2 tbs barbecue sauce in a large bowl. Season. Use your hands to mix until well combined.
Step 2
Spoon the mince mixture into the prepared pans and use the back of the spoon to smooth the surface. Bake for 30 mins or until just cooked through. Transfer the meatloaves to the lined tray and brush the tops and sides with the remaining barbecue sauce. Bake for a further 10 mins or until golden brown and cooked through.
Step 3
Meanwhile, heat the potato mash following packet directions. Transfer to a serving bowl and stir in the butter.
Step 4
Divide meatloaves among serving plates. Spoon a little potato mixture on the top of each meatloaf. Top with peas. Season with pepper and serve with the remaining potato mixture
