Smothered in a rich onion gravy, these mini meatloaves are packed full of flavour and pair perfectly with crispy potatoes. With 20 mins prep and only $4.65 per serve, this all-in-one tray bake makes a winning family dinner.
716 calories per serve
750g beef mince
25g (1 ⁄2 cup) panko breadcrumbs
2 tsp onion powder
1 tbsp Worcestershire sauce
600g peeled, cooked potatoes, cut into large pieces (see notes)
1 large brown onion, cut into thin wedges
375ml (11 ⁄2 cups) gravy (see notes)
125ml (1 ⁄2 cup) Massel Organic Beef Liquid Stock
1 bunch broccolini, trimmed
120g (3⁄4 cup) frozen peas, thawed
4 Method Steps
Step 1Preheat oven to 200C/180C fan forced. Grease a large deep baking tray with oil.
Step 2Combine the beef(750g beef mince), breadcrumbs (25g (1 ⁄2 cup) panko breadcrumbs), onion powder (2 tsp onion powder), egg (1 egg) and Worcestershire (1 tbsp Worcestershire sauce) in a bowl. Season. Use damp hands to mix until well combined. Divide into 4 portions. Shape into logs about 11cm long and 7cm wide.
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Step 3Arrange the meatloaves, potato (600g peeled, cooked potatoes, cut into large pieces (see notes)) and onion (1 large brown onion, cut into thin wedges) on prepared tray. Spray with oil then roast for 25 minutes.
Step 4Combine the gravy (375ml (11 ⁄2 cups) gravy (see notes)) and stock (125ml (1 ⁄2 cup) Massel Organic Beef Liquid Stock) in a jug. Pour around the meatloaves and potato. Add the broccolini (1 bunch broccolini, trimmed). Roast for 10 minutes. Turn the potato to coat in gravy. Scatter over the peas (120g (3⁄4 cup) frozen peas, thawed). Return the tray bake to the oven for 5 minutes or until heated through. Season and serve.
Use a 600g pkt Birds Eye Deli Roast Potatoes instead of cooked potatoes, if you prefer.
Use bought liquid gravy or make some using gravy powder and water, following packet directions.
Nutrition per Serving