Thermomix Mini Meatloaves with Sweet Tomato Glaze
These little meatloaves are such a handy dinner. They have all the comfort of a traditional meatloaf, but cook much faster in individual portions. The sweet, tangy glaze makes them especially good with creamy mash and green vegetables.
The Thermomix® takes care of chopping the onion and mixing everything together. You can also prepare the meatloaves ahead of time and pop them in the oven when you’re ready for dinner.
What to serve with mini meatloaves
We love these with mashed potato and steamed beans, but they’re just as good with a salad or tucked into a bread roll with a little extra sauce the next day.
Make ahead and storage
Shape the meatloaves and prepare the glaze up to a day ahead. Keep them covered in the fridge, then glaze and bake when needed. Refrigerate cooked leftovers promptly in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat until piping hot.
Tips and flavour swaps
- Change the mince: Try a mix of beef and pork for an extra juicy meatloaf. If using chicken or turkey mince, check that the centre reaches 75°C.
- Give them a smoky kick: Swap the mild chilli powder for smoked paprika, or add a little extra barbecue sauce to the glaze.
- Make them cheesy: Press a small cube of cheddar into the centre of each meatloaf before baking. It’s a lovely surprise when you cut one open!
- Add some veg: Finely grated carrot or zucchini works well. Squeeze excess moisture from zucchini first so the meatloaves hold together.
- Make them smaller: Shape the mixture into bite-sized portions for a party platter. Start checking them earlier, as they’ll cook more quickly.
- Don’t overmix: Mix only until the ingredients are combined. This helps keep the meatloaves tender.
- Save the leftovers: Slice a cold mini meatloaf for a sandwich the next day, or reheat it and serve with mash for an easy lunch.
Thermomix Mini Meatloaves with Sweet Tomato Glaze
Ingredients
Glaze
- 75 g tomato sauce or ketchup
- 50 g brown sugar
- 1 tsp Dijon mustard
- A pinch of ground nutmeg
Meatloaves
- 1 small onion quartered
- 500 g lean beef mince
- 50 g breadcrumbs
- 20 g grated parmesan
- 15 g barbecue sauce
- 15 g American yellow mustard
- ⅓ teaspoon garlic powder
- 1 teaspoon mild chilli powder or paprika
- ¼ teaspoon salt
- ⅓ teaspoon pepper
- 1 egg
Instructions
- Preheat oven to 180°C fan forced. Lightly grease 6 holes of a muffin tin.
- Place glaze ingredients in the Thermomix mixing bowl and mix 10 sec/speed 4. Transfer to a small bowl. Do not clean mixing bowl.
- Place onion in the mixing bowl and chop chop 5 sec/speed 5. Scrape down the bowl and, if you want it finer, chop for another 2–3 sec/speed 5. Scrape down the sides. I like them chopped really well, so no chunky bits!
- Add the remaining meatloaf ingredients and mix 20 sec/Reverse/speed 3, until just combined.
- Divide mixture evenly between the 6 muffin holes. Spoon the glaze over each one.
- Bake for 25–30 minutes, until cooked through and the centre reaches 75°C. Rest for 5 minutes before removing from the tin.