Spicy mini meatloaves

Healthy beef recipe for 8 people, takes only 30 mins; recipe has minced beef, breadcrumb, spring onion, garlic clove, egg, ground cumin, tabasco sauce, coriander, cherry tomato, chilli sauce and vegetable oil.

Spicy mini meatloaves

Spicy mini meatloaves

Recipe by Chef Soomro Course: Healthy beef


Prep time

15 mins


  • Coriander: handful coriander leaves, finely chopped
  • Vegetable Oil: vegetable oil, for greasing
  • Garlic Clove: 2 garlic cloves, crushed
  • Cherry Tomato: 12 cherry tomatoes, halved
  • Spring Onion: 3 spring onions, trimmed and finely chopped
  • Egg: 2 eggs, beaten
  • Ground Cumin: 2 tsp ground cumin
  • Breadcrumb: 100g white breadcrumbs
  • Tabasco Sauce: 1/2 tsp Tabasco sauce, optional
  • Chilli Sauce: 6-8 tbsp chilli sauce (we used Linghams), optional
  • Minced Beef: 1kg lean minced beef


  1. Mix together beef, breadcrumbs, spring onions, garlic, eggs, cumin, Tabasco, coriander and some seasoning until combined. Be careful not to over-mix or the meatloaves will be tough.
  2. Divide the mixture into 8. Use your hands to shape each one into a small oval, like a mini meatloaf. Arrange 3 cherry tomatoes on top of each, then drizzle over the chilli sauce, if using. Cook or freeze in airtight plastic containers.
  3. To cook, heat oven to 200C/180C fan/gas 6. Place the meatloaves on a lightly greased, shallow baking tray and bake for 25-30 mins until the meat is cooked through.
  4. To cook from frozen, heat oven to 180C/160C fan/gas 4. Place the meatloaves on a baking tray and loosely cover with foil. Cook for 30 mins, then remove the foil increase the temperature to 220C/200C fan/gas 7 and cook for a further 25 mins.