Spicy mini meatloaves

• lean minced beef↗1kg 1kg
• white breadcrumbs↗100g 100g
• spring onions↗3 3

  trimmed and finely chopped

• garlic cloves↗2 2

  crushed

• eggs↗2 2

  beaten

• ground cumin↗2 tsp 2 tsp
• Tabasco sauce↗½ tsp ½ tsp

  optional

• handful coriander

  leaves, finely chopped

• cherry tomatoes↗12 12

  halved

• chilli sauce↗6-8 tbsp 6-8 tbsp

  (we used Linghams), optional

• vegetable oil↗

  for greasing

Step-by-step instructions

1. 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. 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. 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. 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.