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Mini Meatloaves

by . Featured in NIGELLA EXPRESS
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Introduction

These mini meatloves are best eaten cold, either dunked in mayo, ketchup, brown sauce or mustard, or sliced up and made into sandwiches with the whole fandango of sauces. I sometimes add lingonberry sauce to the mix too. Throw in a gherkin and some pickles and this is lunch nirvana. Don't forget the napkins though.

If you can't find the A1 sauce at your supermarket it's available online at www.americansweets.co.uk

These mini meatloves are best eaten cold, either dunked in mayo, ketchup, brown sauce or mustard, or sliced up and made into sandwiches with the whole fandango of sauces. I sometimes add lingonberry sauce to the mix too. Throw in a gherkin and some pickles and this is lunch nirvana. Don't forget the napkins though.

If you can't find the A1 sauce at your supermarket it's available online at www.americansweets.co.uk

Mini Meatloaves
Photo by Lis Parsons

Ingredients

Makes: 12

Metric Cups
  • 500 grams sausagemeat
  • 500 grams minced beef
  • 80 grams quick cook oats
  • 70 grams steak sauce (such as A1 sauce)
  • 2 large eggs (beaten)
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon maldon salt (or ½ teaspoon table salt)
  • 1 pound sausagemeat
  • 1 pound ground beef
  • 1 cup quick-cooking oats
  • ⅓ cup steak sauce (such as A1 sauce)
  • 2 large eggs (beaten)
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon sea salt flakes (or ½ teaspoon table salt)

Method

  1. Preheat the oven to 200°C/gas mark 6/400ºF.
  2. Combine all the ingredients in a bowl, mixing really well with your hands or a fork.
  3. Divide the mixture into 12 balls, and then shape them into mini loaves.
  4. Sit the mini meatloaves on a lined baking sheet with space between each and cook in the oven for 30 minutes.
  5. You could eat them hot, but best let them cool and keep in the fridge to slice and eat in sandwiches, or to dip in mayo.
  1. Preheat the oven to 200°C/gas mark 6/400ºF.
  2. Combine all the ingredients in a bowl, mixing really well with your hands or a fork.
  3. Divide the mixture into 12 balls, and then shape them into mini loaves.
  4. Sit the mini meatloaves on a lined baking sheet with space between each and cook in the oven for 30 minutes.
  5. You could eat them hot, but best let them cool and keep in the fridge to slice and eat in sandwiches, or to dip in mayo.

Tell us what you think

What 3 Others have said

  • I made this yesterday. Wow! It was delicious. I made 18 loaves rather than twelve to encourage children to bite. I did them with warm pittas and salad. Hubby added mayo and sweet chilli sauce, I had them with the salad. Scoffed them and felt full just with two. My eldest enjoyed her one in a pitta and my youngest had one in a pitta and two more just to enjoy as they were. So easy to make - the perfect after school recipe because, although you get your hands dirty(!), they're in the oven in minutes and you've got half an hour to faff with reading and music practice before serving. Thanks Nigella!

    Posted by missjillyp on 7th May 2015
  • Lovely - just had hot in a bun.

    Posted by nufc2008 on 5th October 2012
  • Wow, made these for the first time today and were lovely. Love the fact that I got enough left for the rest of the week. Thank you Nigella.

    Posted by Sunflower1 on 23rd February 2013
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