This recipe for syn free mini meatloaf results in delicious individual meatloaves that can’t be beaten for versatility. It makes 6 mini meatloaves but there are so many ways to serve them that even with just the two of us to cater for they were used up quickly.
We had the first two meatloaves for dinner on the night they were made and I served them on a bed of tagliatelle with a luscious fresh tomato sauce. I’ve given the recipe for the tomato sauce as well as the syn free mini meatloaf because it is so fresh and easy to make, and it made the perfect accompaniment.
These are so quick and simple to prepare and are so versatile they can be used for breakfast, lunch or dinner. These brilliant little meatloaves just keep on giving! As you can see in the photograph below, I used a little mini loaf tin that I already had to shape them, but this isn’t necessary they can be just as easily shaped by hand. They do contain a small amount of honey in the glaze but as it’s only one syn and divided between the six loaves then it’s negligible.
Leftover meatloaves will store in the fridge for several days though ours were all used up by the next day. For breakfast I sliced up two of the meatloaves and “fried” (using low calories spray) them alongside the bacon rashers, they made a fine substitute for sausage.
The final two were used cold and sliced as a filling for hubbies lunchtime sandwiches. When he arrived home from work he asked where I’d bought “the beef” for his sandwiches as it was so tasty. He was quite surprised to be informed that it wasn’t “beef” but the sliced meatloaf. I’ve been requested to make sure I always make extra to use in the sandwiches from now on!
- 250g lean pork mince
- 250g lean beef mince
- 1tbsp smoked paprika
- 1 tsp dried oregano
- 1 tsp garlic granules
- 2 tbsp tomato puree
- 1 tsp salt
- 6 bacon medallions
- 1 tbsp tomato puree
- 2 tsp balsamic vinegar
- 1 tsp honey
- 6 large tomatoes
- 2 tsp balsamic vinegar
- ½ tsp sugar (Will add ½ syn to the whole batch of sauce, you could use sweetener if this bothers you.)
- salt & pepper to taste
- In a large bowl mix together all the ingredients for the meatloaf. Make sure it is well mixed so that all the ingredients are incorporated. I use my hands for this job.
- If you are using a mini loaf tin or other container to shape the loaves line it with a bacon medallion. If you are shaping by hand place the bacon on top once you have shaped the loaves.
- If using the loaf tins or other container pack the meatloaf mixture down firmly on top of the bacon. Tap the tin to release and then repeat with the remaining mixture. I found this made six meatloaves.
- If you are shaping by hand take ⅙ of the meat mixture and shape it into an oblong loaf. Cover the top of the loaf with a bacon medallion. Repeat for the remaining 5 loaves.
- Place all the shaped meatloaves on a baking sheet.
- Mix together all the glaze ingredients.
- Brush each meatloaf generously with the glaze.
- Bake at 210C for 20-25 minutes.
- Cut each of the tomatoes in half crosswise.
- Use the coarse side of a box grater and with the cut side of the tomato against it grate each tomato half over a saucepan.
- Stir in the vinegar and sugar then add salt and pepper to taste.
- Warm up over a medium heat and serve over the meatloaves.