Mini Meatloaves
by Nigella. Featured in NIGELLA EXPRESSIntroduction
These mini meatloves are best eaten cold, either dunked in mayo, ketchup, brown sauce or mustard, or sliced up and made into sandwiches with the whole fandango of sauces. I sometimes add lingonberry sauce to the mix too. Throw in a gherkin and some pickles and this is lunch nirvana. Don't forget the napkins though.
For US cup measures, use the toggle at the top of the ingredients list.
These mini meatloves are best eaten cold, either dunked in mayo, ketchup, brown sauce or mustard, or sliced up and made into sandwiches with the whole fandango of sauces. I sometimes add lingonberry sauce to the mix too. Throw in a gherkin and some pickles and this is lunch nirvana. Don't forget the napkins though.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: 12 mini meatloaves
- 500 grams sausagemeat
- 500 grams minced beef
- 80 grams quick cook oats
- 70 grams steak sauce (such as A1 sauce)
- 2 large eggs (beaten)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Maldon salt (or ½ teaspoon table salt)
- 1 pound sausagemeat
- 1 pound ground beef
- 1 cup quick-cooking oats
- ⅓ cup steak sauce (such as A1 sauce)
- 2 large eggs (beaten)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon sea salt flakes (or ½ teaspoon table salt)
Method
- Preheat the oven to 200°C/180°C Fan/gas mark 6/400ºF.
- Combine all the ingredients in a bowl, mixing really well with your hands or a fork.
- Divide the mixture into 12 balls, and then shape them into mini loaves.
- Sit the mini meatloaves on a lined baking sheet with space between each and cook in the oven for 30 minutes.
- You could eat them hot, but best let them cool and keep in the fridge to slice and eat in sandwiches, or to dip in mayo.
- Preheat the oven to 200°C/180°C Fan/gas mark 6/400ºF.
- Combine all the ingredients in a bowl, mixing really well with your hands or a fork.
- Divide the mixture into 12 balls, and then shape them into mini loaves.
- Sit the mini meatloaves on a lined baking sheet with space between each and cook in the oven for 30 minutes.
- You could eat them hot, but best let them cool and keep in the fridge to slice and eat in sandwiches, or to dip in mayo.
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Show more commentsMaking these for a second time in a fortnight! Perfect with some home-made red cabbage, fennel and carrot coleslaw for portable work lunches. Having mine with beetroot, sauerkraut and little gems for next week. Also had one chopped up on some packet spiced lentils/grains for another. And they remind me of my mum’s meatloaf too x
I make these constantly, but with turkey or chicken sausage and ground turkey to make them lighter. Excellent lunch or snack food, easy to eat on the go. Great recipe.
I have made these several times for a quick lunchtime treat but last time I saw my butcher sold his own marmite sausages! I used this sausage meat and they were the best ever!
I made this for a picnic. I thought it was delicious. Convenient since it is to be eaten cold.
Made these for lunches through the week. I subbed finely ground almond meal for the oats because I didn’t have any on hand. I tasted a bit that stuck to the roasting pan. Yum! This is going into the regular lunch rotation!
I made this yesterday. Wow! It was delicious. I made 18 loaves rather than twelve to encourage children to bite. I did them with warm pittas and salad. Hubby added mayo and sweet chilli sauce, I had them with the salad. Scoffed them and felt full just with two. My eldest enjoyed her one in a pitta and my youngest had one in a pitta and two more just to enjoy as they were. So easy to make - the perfect after school recipe because, although you get your hands dirty(!), they're in the oven in minutes and you've got half an hour to faff with reading and music practice before serving. Thanks Nigella!
Lovely - just had hot in a bun.
Wow, made these for the first time today and were lovely. Love the fact that I got enough left for the rest of the week. Thank you Nigella.