Wendy's Kitchen Table

Potato Topped Mini Meat Loaves

These mini-meatloaves are family-friendly and are a big hit with my 3 children.

INGREDIENTS (serves 6)
1 carrot, peeled and grated
1 zucchinni, 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

METHOD
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.