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Mini meatloaves with mash and peas

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 3 serves veg or fruit

Serve these mini meatloaves with mash and peas. They’re perfectly portioned for an easy family dinner.

  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes
Mini meatloaves with mash and peas

Ingredients

  • 1/2 cup (140g) smoky barbecue sauce
  • 1/2 cup (140g) salt-reduced tomato sauce
  • 500g Coles Australian No Added Hormones Beef Mince
  • 1 brown onion, coarsely grated
  • 1 carrot, coarsely grated
  • 2 tbs finely chopped flat-leaf parsley
  • 1 tbs Worcestershire sauce
  • 1/2 cup (50g) fresh breadcrumbs (made from day-old bread)
  • 1/2 cup (125ml) milk
  • 500g potatoes, peeled, finely chopped
  • 40g butter
  • 2 cups (240g) frozen peas, steamed

Nutritional information

Per serve: Energy 2675kJ/640 Cals (31%), Protein 37g (74%), Fat 23g (33%), Sat Fat 12g (50%), Sodium 880mg (44%), Carb 66g (21%), Sugar 38g (42%), Dietary Fibre 9g (30%)

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

  1. Step 1

    Preheat oven to 200°C. Grease 4 holes of a 2/3-cup (160ml) Texas muffin pan. Combine barbecue sauce and tomato sauce in a small bowl. Combine mince, onion, carrot, parsley, Worcestershire sauce, breadcrumbs, 2 tbs milk and one-third of the sauce mixture in a large bowl. Use your hands to mix until well combined. Season.

  2. Step 2

    Shape mince mixture into 4 round patties and place in the prepared holes. Bake for 15 mins or until firm. Drizzle the meatloaves with 1 tbs remaining sauce mixture. Bake for a further 10 mins or until cooked through.

  3. Step 3

    Meanwhile, cook the potato in a saucepan of boiling water for 10 mins or until tender. Drain well. Return to the pan with the butter and remaining milk. Use a potato masher or fork to mash until smooth. Season.

  4. Step 4

    Divide mash and meatloaves among plates. Top with remaining sauce mixture and any pan juices. Serve with peas.

Recipe tip

COOK. STORE. SAVE. 
Root-to-tip: 
For a mash with less prep and more fibre, leave the potatoes unpeeled before chopping.

Clever storage: To keep them crisp, store leftover breadcrumbs in an airtight container in the pantry or fridge. Use them to crumb fish, or try our crumbed chicken tenders recipe.

 

Mini meatloaves with mash and peas

Mini meatloaves with mash and peas
  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes
Ingredients
  • 1/2 cup (140g) smoky barbecue sauce
  • 1/2 cup (140g) salt-reduced tomato sauce
  • 500g Coles Australian No Added Hormones Beef Mince
  • 1 brown onion, coarsely grated
  • 1 carrot, coarsely grated
  • 2 tbs finely chopped flat-leaf parsley
  • 1 tbs Worcestershire sauce
  • 1/2 cup (50g) fresh breadcrumbs (made from day-old bread)
  • 1/2 cup (125ml) milk
  • 500g potatoes, peeled, finely chopped
  • 40g butter
  • 2 cups (240g) frozen peas, steamed
    Description

    Serve these mini meatloaves with mash and peas. They’re perfectly portioned for an easy family dinner.

    Method
    1. Step 1

      Preheat oven to 200°C. Grease 4 holes of a 2/3-cup (160ml) Texas muffin pan. Combine barbecue sauce and tomato sauce in a small bowl. Combine mince, onion, carrot, parsley, Worcestershire sauce, breadcrumbs, 2 tbs milk and one-third of the sauce mixture in a large bowl. Use your hands to mix until well combined. Season.

    2. Step 2

      Shape mince mixture into 4 round patties and place in the prepared holes. Bake for 15 mins or until firm. Drizzle the meatloaves with 1 tbs remaining sauce mixture. Bake for a further 10 mins or until cooked through.

    3. Step 3

      Meanwhile, cook the potato in a saucepan of boiling water for 10 mins or until tender. Drain well. Return to the pan with the butter and remaining milk. Use a potato masher or fork to mash until smooth. Season.

    4. Step 4

      Divide mash and meatloaves among plates. Top with remaining sauce mixture and any pan juices. Serve with peas.