Mini Meatloaves with Roasted Vegetables Print this recipe Details Serves: 2Number of ingredients: 18To prep: 5 minutesTo cook: 30 minutesDifficulty: Easy Nutrition per servingKilojoules: 2061Calories: 493Protein: 38.3gFat: 29.7gSaturated Fat: 5.6gCarbohydrates : 13.1gCarbohydrates per 100g: 2.55gFiber: 10.2gSodium: 261mgPotassium: 1479mg Ingredients 250g beef mince 1 teaspoon Dijon mustard 1 tablespoon almond meal 1 tablespoon tomato paste, no added salt ½ onion, finely chopped (or grated for extra moisture) 1 small carrot, grated 1 garlic clove, crushed 1 teaspoon dried mixed herbs Salt and pepper to taste Roasted veggie salad: 1½ cups broccoli florets 1½ cups cauliflower florets ½ medium red capsicum, diced ½ small red onion, thinly sliced 2 tablespoons chopped fresh parsley Dressing: 2 tablespoons lemon juice 2 tablespoons olive oil 1 small garlic clove, crushed ½ teaspoon cumin Salt and pepper to taste Method Preheat oven to 180°C (350°F). Meatloaf: Mix everything together and place into either: two small loaf tins, one larger loaf tin or a muffin tin – spoon into 4 muffin cups Vegetables: Toss broccoli, cauliflower, and red capsicum with a little olive oil and a pinch of salt and pepper. Place on a lined baking tray. Roast both the mini meatloaf and vegetables for 25–30 minutes or until cooked. Place cooked vegetables in a bowl and allow to cool slightly. Dressing: Whisk tahini, lemon juice, garlic, olive oil, cumin, salt and pepper. Add a splash of water if needed until it’s pourable but creamy. Set aside Pour dressing over vegetables. Serve meatloaf with roasted vegetables.
