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Syn FREE
serves 4
low-calorie cooking spray
500g lean beef, pork or turkey mince (5% fat or less)
2 garlic cloves, crushed
1 small onion, finely chopped
1 medium carrot, coarsely grated
1 medium courgette, coarsely grated
2 tsp barbecue seasoning
1 medium egg, beaten
2 tsp tomato purée, plus 1 tbsp
for the glaze
4 tbsp passata
1 tsp balsamic vinegar
Speed salad vegetables, to serve
Preheat the oven to 180°C/fan 160°C/gas 4 and spray 4 mini loaf tins (each about 6.5cm x 9.5cm x 3cm) with low-calorie cooking spray. (Alternatively, use a muffin tin.)
Put the mince, garlic, onion, carrot, courgette, barbecue seasoning,
egg, 2 tsp tomato purée, ¾ tsp salt and some pepper in a large bowl and mix well. Divide the mixture into 4 equal portions and press each portion into a mini loaf tin. Put the tins on a small non-stick baking tray and bake for 25 minutes.
Meanwhile, make the glaze by mixing the remaining tomato purée with the passata, vinegar and a little salt and pepper in a small bowl.
Remove the meatloaves from the oven and carefully turn them out on to the baking tray. Spoon the tomato glaze over the top of each meatloaf and return to the oven for 5 minutes. Remove and leave to cool, then cover and chill (you can keep them in the fridge for up to 3 days). Pack into lunchboxes with lots of Speed salad vegetables.