Mince

Like a pie without the pastry, this meatloaf pie by Woman's Day is meaty and crispy on the outside, and filled with creamy vegetable flavour, vitamins and goodness on the inside.

Improve your go-to meatloaf recipe with the addition of zingy barbecue sauce. Photograph by Rob Shaw.

Make-ahead tips 1 month Make meatballs and relish, freeze. 24 hours Thaw meatballs and relish in refrigerator overnight. Last Reheat meatballs in 180°C (160°C fan-forced) oven and relish in saucepan, or both can be reheated separately in microwave oven. Note

We’ve used penne pasta in this recipe, but feel free to use spaghetti, if you prefer. Stir in ⅓ cup loosely packed fresh basil leaves just before serving, if you like. Note

To freeze; complete recipe to the end of step 3. Individually wrap slices of meatloaf in plastic wrap. Label, date and freeze for up to three months. Thaw overnight in the refrigerator. Reheat in the microwave. Continue from step 3. You need approximately a third of a small savoy cabbage for this recipe. If you […]

Chicken puffs should not be reheated more than once. Puffs can be baked several hours ahead. Cool slightly then refrigerate. Reheat thoroughly in a 160°C preheated oven just before serving. Note

Dumplings can be assembled, then frozen in an airtight container up to a week ahead. Steam dumplings for 12 minutes from frozen. Soup dumplings or xialongbao, as they are called Yum Cha restaurants, are a shanghainese speciality. They are commonly filled with minced pork and a firm, gelatine-rich stock, which turns to a soup when […]