Mini Meatloaves With Potato Wedges - cooking recipe

Ingredients

1 lb lean ground beef
5 oz carrots, grated
5 oz zucchini, grated
1/2 cup fresh breadcrumbs
1 None small onion, grated
2 tbsp tomato chutney
1 None egg, lightly beaten
4 None potatoes, peeled, cut into wedges
1 tbsp olive oil
1/2 cup salsa
2 slices bacon, chopped
2 oz Cheddar cheese, grated
None None salad, to serve

Preparation

Preheat oven to 400\u00b0F. Lightly grease 8 mini loaf pans. Line a baking tray with parchment paper.
Combine ground beef, carrots, zucchini, breadcrumbs, onion, chutney and egg. Divide mixture between loaf pans, pressing down firmly and smoothing tops.
In a large bowl, toss potato wedges with oil and season to taste. Arrange in a single layer on prepared tray.
Bake meatloaves and potato wedges for 15 mins. Spread salsa over meatloaves then sprinkle with chopped bacon and cheese. Bake for another 15 mins, or until meatloaves are cooked through and potato wedges are golden brown. Remove meatloaves from pans and serve with potato wedges and salad.