Mini meat loaves

These mini meat loaves are a great for the lunch box. Easy to eat on their own or yummy with a bread roll - a nice change from sandwiches.

Cooking directions

• Preheat oven to 180 degrees.
• In a large bowl, mix together sausage meat and mince with clean wet hands.
• Add onion, tomato sauce, egg, rolled oats, soy sauce, frozen vegetables and mixed herbs. Mix well.
• Season mixture with freshly ground black pepper.
• If the mixture is too wet, add some more rolled oats to bind it.
• Spray muffin tins with a little cooking oil. Use small muffin tins rather than the larger Texan muffin tins.
• Spoon mixture into muffin tins. Divide evenly between tins. Gently press down with the back of a spoon so mixture is firm in the tins.
• Cook for about 20 to 25 minutes until cooked through and no longer pink in the middle.
• While hot, spoon a small amount of pasta sauce over each mini meat loaf. Allow to cool before serving.

Tip:

• Mini meat loaves will freeze for up to 3 months - handy to take out of the freezer for lunches.
• Use frozen spinach or frozen mixed vegetables instead of peas or corn.

Ingredients

450 grams sausage meat

500 grams lean mince

1 medium onion, diced

3 tablespoons tomato sauce, or sweet chilli sauce

1 egg, lightly beaten

1/2 cup rolled oats

2 tablespoons low-salt soy sauce

1/2 teaspoon dried mixed herbs

1/2 cup frozen corn

1/2 cup frozen peas

1 cup tomato-based pasta sauce