Mini Meatloaves with Carrot Potato Mash and Garlic Beans

Steps

1. oven to 220˚C. Grease a 12-hole muffin tin (or loaf tin measuring about 25 x 16cm). Bring a large pot of salted water to the boil. Bring a full kettle to the boil.
2. Heat a drizzle of oil in a large fry-pan on medium heat. Fry onion, carrot and parsnip until tender, about 4 minutes. In a large bowl, combine mince, egg, breadcrumbs, soy sauce, salt, parsley, half the cheese and half the tomato sauce. Season with pepper.
3. Add cooked vegetables to large bowl with mince mixture and mix well using clean hands. Press about ¼ cup of mixture into the muffin tins. Alternatively, press into loaf tin. Top with remaining tomato sauce and cheese and bake for 20 minutes (muffin tins) or 30 minutes (loaf tin).
4. While meatloaves are cooking, peel potatoes and carrot and cut into 2cm pieces. Cook in pot of boiling water for about 12–15 minutes, until very soft. Mash with butter, milk, chives and salt until smooth. Keep warm.
5. Trim ends off beans and place in a large, heat-proof, bowl with salt. Cover with boiling water and leave for 4 minutes, then drain. Wipe out pan used for vegetables and heat butter on a medium-high heat. Fry beans and garlic until crispy and cooked through, 1–2 minutes.
6. Set cooked meatloaves aside to rest for 5 minutes.
7. Place 1–2 mini meatloaves (or 1–2 slices of meatloaf) onto each plate with some mash and garlic beans on the side. Garnish with chopped parsley, if desired.