Mini Meatloaves with Carrot Potato Mash and Garlic Broccoli

Steps

1. Preheat oven to 220°C Grease a 12-hole muffin tin (or loaf tin measuring about 25cm x 16cm). Bring a large pot of salted water to the boil. Bring a full kettle to the boil. Finely dice onion; grate carrot; peel and grate parsnip.
2. Prep meatloaves Heat a drizzle of oil in a large fry-pan on medium heat. Fry onion, carrot and parsnip about 4 minutes, until tender. In a large bowl, combine mince, egg, breadcrumbs, soy sauce, salt, parsley, half the tomato sauce and half the cheese. Season with pepper.
3. Cook meatloaves Add cooked vegetables to the bowl with mince mixture. Mix well, using clean hands. Press about ¼ cup of mixture into the muffin tins. Pack mixture into muffin or loaf tin tightly, so it stays together once baked. Top with remaining tomato sauce and cheese. Bake for 20 minutes (muffin tins) or 30 minutes (loaf tin).
4. Cook mash While meatloaves cook, cut potatoes and carrot 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. Cover, to keep warm.
5. Prep and cook broccoli Cut broccoli into small florets and dice stalk. Place in a large, heat-proof bowl with salt. Cover with boiling water and leave for 3-4 minutes, then drain. Wipe out pan used for vegetables and heat butter on a medium-high heat. Fry broccoli and garlic (if using) about 1–2 minutes, until crispy and cooked through. Set cooked meatloaves aside, to rest for 5 minutes.
6. To serve Place 1-2 mini meatloaves (or 1-2 slices of meatloaf) onto each plate, with mash and garlic broccoli on the side. Garnish with parsley (if using).