Mini Spinach Meatloaves 

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Mini meatloaves with a spinach filling.

Suggestions:

These meatloaves can be prepared a day ahead and refrigerated until used.

Ingredients:

160 g frozen spinach

2 Tbsp water

2 Tbsp barbecue sauce

500 g lean beef mince

1/4 cup oat bran

3 spring onions, finely chopped

1 Tbsp tomato paste

1 tsp pepper

1/2 tsp garlic powder

Directions:

Preheat oven to 180C.

Defrost spinach. Squeeze out excess liquid.

In a bowl, combine mince, oat bran, onions, tomato paste, pepper and garlic. Mix well.

Divide mixture into 4 portions and, using clean hands, shape into large patties. Make a hollow in the centre of each patty and fill with one quarter of the spinach. Shape into round patties to enclose filling. Place in baking dish and spread remaining barbecue sauce over top of patties.

Cook uncovered in oven for 20 - 30 minutes or until meat is firm.

Serve with a jacket potato, steamed carrots and broccoli.

Microwave Directions:

Defrost spinach. Squeeze out excess liquid.

Brush 4 microwave moulds (1 cup size) with half the barbecue sauce.

In a bowl, combine mince, oat bran, onions, tomato paste, pepper and garlic. Mix well.

Divide mixture into 4 portions and, using clean hands, shape into large patties. Make a hollow in the centre of each patty and fill with one quarter of the spinach. Shape into round patties to enclose filling. Press into prepared moulds. Spread remaining barbecue sauce over top of patties.

Cook uncovered on HIGH 12 minutes or until meat is firm. Cover with foil and stand 5 minutes.

Drain liquid from moulds and turn out patties.

Serve with a jacket potato, steamed carrots and broccoli.

Variations:

Serving suggestions and garnishes not included in recipe analysis.

Author:

Family Health Publications

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