Glazed mini meatloaves

Cooking Meat Glazed mini meatloaves

For a traditional family classic try these delicious glazed mini meatloaves served with fresh bocconcini and tomato salad.

Lables: Peanut free Tree nut free
  1. Preheat oven to 180C or 160C fan. Grease 6 holes of a 1-cup capacity mini loaf pan. Cut bacon in half crossways. Lay a piece of bacon across the base and sides of each prepared loaf pan, allowing ends to overhang pan.
  2. Place mince, breadcrumbs, onion, zucchini, egg, Worcestershire sauce and mustard in a bowl. Season well. Using hands, mix well to combine. Divide mince mixture between loaf holes, pressing down firmly. Fold bacon ends over mince to cover. Bake for 15 mins.
  3. Meanwhile, mix together barbecue sauce, brown sugar, horseradish cream and 2 tablespoons of water in a small bowl to make a glaze. Line a baking tray with foil. Invert meatloaves onto tray. Brush with glaze. Bake for another 10-15 mins, until browned and cooked through.
  4. Toss together bocconcini, tomato, basil and oil. Serve with the meatloaf.

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250g rashers Coles Brand middle bacon, rind removed
500g Coles Brand pork and beef regular bolognese mince
1 cup dry breadcrumbs
1 brown onion, finely chopped
1 zucchini, grated
1 egg
2 tbsp Worcestershire sauce
1 tsp Dijon mustard
1/4 cup barbecue sauce
1 tbsp brown sugar
1 tsp horseradish cream
220g cherry bocconcini, drained, torn
4 Coles Brand vine ripened tomatoes, cut into wedges
1 bunch basil, leaves picked
1 tbsp extra virgin olive oil

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Hard
Serves
6 people
Method
Baking
Category
Meat
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