Makes 8 mini meat loaves, 12 muffin meaties or 1 large loaf
We love these mini meat loaves and they’re a regular feature on our weekly meal plan. They’re a great way to smuggle veggies, freeze brilliantly and are full of flavour. They’re super versatile size wise too, you can make them as a big loaf, mini loaves or even in a muffin tin! The meaty muffins are the perfect size for and make a delicious addition to any lunch box. You’ll find how to adapt the recipe for the muffin tin at the end of the post. Keep on scrollin’!
Whatever you do don’t miss out the barbecue glaze, it’s the tops! I like to make my own barbecue sauce, but you can easily use your favourite store bought version. It’s a good idea to make the sauce in advance, but if you’re pushed for time, you can whip it up while the loaf is cooking. These meat loaves are super easy to make by hand or with a Thermomix, so I’ve included instructions for both! You’re welcome!
Ingredients
For the Meat Loaf
1 carrot
1 zucchini
1 clove garlic
1/2 onion
500g beef mince
1 egg
1 cup breadcrumbs
2 tablespoons tomato ketchup
For the Barbecue Sauce
½ cup tomato ketchup
¼ cup maple syrup
¼ cup Worcestershire sauce
2 teaspoons Dijon mustard
How to – Thermomix
1. Preheat oven to 200C/180C fan-forced. Prepare an 8 hole mini loaf pan with squares of baking paper, so that each hole is lined. There’s no need to grease.
2. Roughly chop carrot and zucchini. Put carrot, zucchini, onion and garlic into TM bowl and chop for 5 seconds on speed 4.
3. Add mince, egg, tomato ketchup, breadcrumbs and add some seasoning and combine for 20 seconds on speed 5. Check that everything is nicely incorporated.
4. Divide the mince mixture equally between the eight holes and bake for 30 minutes.
5. Spoon about 1/4 cup barbecue sauce over the meat loaves and return to the oven for an extra 10 minutes until glazed.
6. Serve with mash, veggies and some extra barbecue sauce on the side.
1. Preheat oven to 200C/180C fan-forced.Prepare an 8 hole mini loaf pan or 12 hole muffin tin with squares of baking paper, so that each hole is lined. There’s no need to grease.
2. Grate carrot and zucchini. Crush garlic and finely chop onion.
3. Lightly beat the egg. Mix all the ingredients (except the barbecue sauce) in a large bowl. Season well.
4. Divide the mince mixture equally between the eight holes and bake for 30 minutes.
5. Spoon about 1/4 cup barbecue sauce over the meat loaves and return to the oven for an extra 10 minutes until glazed.
6. Serve with mash, veggies and some extra barbecue sauce on the side.
TO MAKE THE SAUCE ON THE STOVE TOP
Simply combine all the sauce ingredients in a small saucepan. Bring to the boil, simmer, uncovered for about 10 minutes or until thickened slightly, cool 5 minutes.
Other info
Prep time: 5 minutes Cooking time: 40 minutes
TIPS!
My barbecue sauce recipe makes much more than necessary (about 1 cup,) so feel free to halve the ingredients or just go the whole hog, and make a bigger batch there’s no such thing as too much barbecue sauce!
If you want to make your own breadcrumbs, you will need about 1 1/2 pieces of bread (frozen is best.) Roughly break the bread into chunks and blitz in the Thermomix for 10 seconds on speed 6.
You can also make this dish in a loaf tin. Don’t forget to line the tin with baking paper. If you want to make meaty muffins, simply line a 12 hole muffin tin with squares of baking paper, so that each hole is lined. There’s no need to grease. Use an ice cream scoop to divide the mixture equally between the 12 holes and bake for about 20-25 minutes. Spoon a tablespoon of sauce over each “muffin” and return to the oven for another 5-10 minutes until glazed.
