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How to make Glazed mini meatlovers tray bake

Yield = 4
Prep time: 0:20
Cook time: 1:00
Total time: 1:20

Ingredients

  • 750g beef mince
  • 1 small brown onion, coarsely grated
  • 2 garlic cloves, crushed
  • 1 egg
  • 3 teaspoons tomato sauce
  • 3 teaspoons barbecue sauce
  • 3 teaspoons Worcestershire sauce
  • 1 tablespoon finely chopped fresh flat-leaf parsley leaves
  • 1/4 cup plain flour
  • 650g orange sweet potato, cut into 2cm cubes
  • 1 tablespoon extra virgin olive oil
  • 100g green beans, trimmed
  • 1 bunch asparagus, trimmed
  • Finely chopped fresh flat-leaf parsley leaves, to serve

Sticky Glaze

  • 1/3 cup tomato sauce
  • 1/3 cup barbecue sauce
  • 2 tablespoons maple syrup
  • Dijon mustard, to serve
  • 2 teaspoons red wine vinegar
  • 1 teaspoon smoked paprika

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Grease a large baking tray with sides. Line with baking paper.
  • Step 2 Make Sticky Glaze. Combine tomato and barbecue sauces, maple syrup, mustard, vinegar, paprika and 1 tablespoon water in a small bowl. Season with salt and pepper.
  • Step 3 Place mince, onion, garlic, egg, tomato, barbecue and Worcestershire sauces, and parsley in a large bowl. Season with salt and pepper. Mix until well combined. Divide mixture into 4 even portions. Shape each portion into an 8cm x 10cm oval loaf.
  • Step 4 Place flour on a plate. Lightly coat mini meatloaves in flour, shaking off excess. Place on prepared tray. Spoon a little glaze over meatloaves. Bake for 30 minutes. Spoon remaining glaze over meatloaves. Add sweet potato to tray. Drizzle with oil. Bake for a further 30 minutes, adding beans and asparagus for the last 10 minutes of cooking time, or until meatloaves are cooked through and vegetables are bright green and tender. Season with salt and pepper. Sprinkle with extra parsley. Serve with extra mustard.