| Cook Time | 25 minutes |
| Servings | serves |
Ingredients
- 500 grams Beef Mince
- 1 Onion grated
- 2 Carrots grated
- 2 Eggs
- 1/4 cup Parmesan Cheese grated
- 1/4 cup Tomato Sauce
- 1 cup Panko Breadcrumbs
- 1 teaspoon Garlic Powder
- 1 teaspoon Oregano Leaves dried
- 1 teaspoon Thyme Leaves dried
- 1 teaspoon Salt
- Pepper
Garnish
Ingredients
Garnish | |
Instructions
- Preheat oven to 180 degrees C.
- Spray 8 holes of a muffin tin.
- Grate the onion and carrot straight into a large bowl.
- Add remaining meatloaf ingredients and use your hands to mix and combine well.
- Scoop up 1/2 cup of mince and use your hands to form a rough ball shape. Press into the muffin tin. The surface should be a slight dome shape.
- Repeat with remaining mince. It should make about 8.
- Bake for 20-25 minutes until browned on top. Remove from oven.
- For the mashed potato, peel and dice the potato. Steam or boil until soft but not waterlogged.
- Drain, then add butter and 1/2 cup of milk. Mash using a potato masher until smooth or to your liking. Add extra milk if you need it.
- The mash needs to be creamy but stiff enough to hold its shape when piped or piled onto the cupcakes.
- Smear a dollop of tomato sauce on the cupcakes.
- Top with mashed potato, either by piping it or just dolloping it on with a spoon.
- Serve with a sprinkle of parsley.
Recipe Notes
- After topping with mashed potato, you could bake it for 10 minutes to brown it, or place it under the grill for a few minutes.
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