Ingredients
1kg red potatoes
¼ cup olive oil
3 tbsp plain flour
500g lean beef mince
1 small brown onion
diced
1 cup panko breadcrumbs
4 cloves garlic
crushed
1 egg
salt and pepper
375g green beans
trimmed
1 cup tomato sauce
2 tbsp Worcestershire sauce
Equipment
- 1 Oven
- 1 Large baking tray
- 1 Baking paper
- 1 Bowl
Instructions
- Preheat oven to 180°C (160°C fan-forced). Cover a large baking tray with baking paper and set aside. Slice each potato into 6 wedges and pour over 2 tablespoons of olive oil. Toss to coat, sprinkle over flour and season with salt and pepper. Tip potatoes onto baking tray and bake for 20 minutes.
- Meanwhile, place the mince, diced onion, breadcrumbs, 2 cloves of crushed garlic, egg and salt and pepper into a bowl. Using clean hands, mix all ingredients together until well combined and divide into four portions.
- Shape 4 mini meatloaves. Remove the tray from the oven and push potatoes to one end. Place the mini loaves onto the tray and return to the oven for 10 minutes.
- In a bowl, mix tomato sauce and Worcestershire sauce together. Place beans into a bowl and drizzle remaining two tablespoons of oil over the beans and toss with remaining crushed garlic cloves. Remove the tray from the oven and spoon sauce over meatloaves generously. Push wedges to the centre and add the beans to the end of the tray. Bake for another 10 minutes and serve.
Notes
Tip
You can easily feed a crowd with this recipe by making it on three trays instead of one. It is fast and tasty.
Variation
You could use barbecue sauce instead of the combination of tomato and Worcestershire sauce to top the meatloaves.
Variation
You can switch out the green beans in this recipe for capsicum slices, zucchini or even cauliflower.
