Name: Mini-meatloaves with pesto cream
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram beef mince; 2/3 cup packaged dried breadcrumbs; 1/3 cup tomato paste; 1 egg, lightly whisked; 1 carrot, finely grated; 2 green onions, thinly sliced; 2 teaspoon dried italian herbs; 2 clove garlic, crushed; 500 gram frozen potato wedges; 1 1/2 tablespoon bought basil pesto; 1/2 cup sour cream; mixed salad leaves, to serve

Mini-meatloaves with pesto cream

Serves 4

Prep

10M

Cook

20M

Total

30M

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Ingredients

500 gram beef mince

2/3 cup packaged dried breadcrumbs

1/3 cup tomato paste

1 egg, lightly whisked

1 carrot, finely grated

2 green onions, thinly sliced

2 teaspoon dried italian herbs

2 clove garlic, crushed

500 gram frozen potato wedges

1 1/2 tablespoon bought basil pesto

1/2 cup sour cream

mixed salad leaves, to serve

Method

1.Preheat oven to 220°C/200°C fan forced. Grease an 8-hole (3/4 cup) mini-loaf tray. Place a baking tray in the oven and heat, 10 minutes.

2.Meanwhile, place mince, breadcrumbs, tomato paste, egg, carrot, onion, herbs and garlic in a bowl, mix until well combined. Divide among prepared holes.

3.Spread wedges evenly over preheated baking tray. Place wedges on top shelf of oven and meatloaves on middle shelf. Bake wedges, 10 minutes. Turn and bake, 5 minutes more, or until golden and crisp. Bake meatloaves, 20 minutes, or until cooked.

4.Combine pesto and sour cream in a bowl. Serve meatloaves with flavoured sour cream, wedges and salad.

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Ingredients

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