Mini Beef Meatloaves with Ketchup Glaze

• 600 gbeef mince
• 1egg
• 50 gbreadcrumbs
• 1medium onion, finely diced
• 2cloves garlic, crushed
• 1 tbspbrown sugar
• 2 tbspWorcestershire sauce
• 1 tspdried mixed herbs
• 4 tbspketchup
• 30 mllemon juice
• Finely grated zest of 1 lemon (about 2 g)
• Fine salt, to taste
• Black pepper, to taste
• 600 gready-made buttery mashed potato, optional (optional)
• 200 gfrozen peas, optional (optional)
• 10 gbutter, for the optional peas (optional)
• 10 gflat-leaf parsley, chopped, optional (optional)

Method

1. 1Preheat the oven to 200°C/180°C fan. Line a baking tray with greaseproof paper; the glaze will drip and caramelise, and you'll thank yourself at the washing-up stage.
2. 2Tip the beef mince into a large bowl with the diced onion, crushed garlic, breadcrumbs, egg, Worcestershire sauce, dried mixed herbs and lemon zest. Season generously with salt and pepper now; under-seasoned mince tastes flat no matter what glaze you put on it.
3. 3Mix with your hands until the mixture just holds together; stop the moment it comes together. Overworked mince goes dense and bouncy; you want tender.
4. 4Divide into four equal portions and shape each into an oblong loaf about 10 x 6 cm and 4 cm high. Space them apart on the tray.
5. 5Stir the ketchup and brown sugar together in a small bowl until smooth, then spoon generously over each loaf, spreading down the sides too so the whole thing lacquers as it bakes.
6. 6Bake for 30–35 minutes until the glaze is glossy and the centre of each loaf reaches 75°C for 30 seconds. Loosely cover with foil if the glaze darkens before the centres cook.
7. 7Rest for 5 minutes. If using the optional sides, heat the mash and cook the peas according to their packets, then toss the peas with the listed 10 g butter.
8. 8Serve one meatloaf per person with the lemon juice divided over the plates. Add the optional mash, buttered peas and chopped parsley if using.

Per serving

kcal

510

protein

30.1g

fibre

1.5g

carbs

24g

fat

33g