Moroccan mini meatloaves

Simply make up the meatloaf filling…I can’t quite bear the thought of eating these as cupcakes and prefer to bake mine in a small meatloaf dish. But the kids think the cupcakes are brilliant.

INGREDIENTS

500g minced lamb

1 tablespoon tomato sauce

1 tablespoon honey

55g almond meal

1 egg, lightly beaten

1 1/4 teaspoons salt

3 potatoes, peeled and diced

2 tablespoons butter

2 tablespoons milk

30g cheddar, grated

INGREDIENTS FOR ADULTS

1/2 red onion, finely chopped

1 garlic clove, crushed

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon ground chilli

1/4 teaspoon ras el hanout

1/2 cup coriander leaves, roughly chopped

3 tablespoons pine nuts, toasted

freshly ground black pepper

CAULIFLOWER TOPPING

1/2 cauliflower, cut into florets

1 tablespoon milk

1 tablespoon greek-style yoghurt

1 teaspoon prepared horseradish

freshly ground black pepper

salt

METHOD

Preheat the oven to 180°C.

Combine the lamb, tomato sauce, honey, almond meal, egg and 1 teaspoon of the salt in a bowl. Remove half the mixture to a separate bowl and set aside.

DISH ONE

Lightly oil a standard 6-hole muffin tin. Divide one portion of the meat mixture into 6 equal-sized balls and press them into the muffin holes. Bake in the oven for 30–35 minutes, or until the lamb is cooked through.

Meanwhile, bring a saucepan of salted water to the boil. Cook the potatoes until they are soft, about 15 minutes.

Drain the potatoes and mash them until smooth. Add the butter, milk, remaining salt and half the cheese and combine.

When the mini meatloaves are cooked, remove them from the oven and top with the mash. Increase the oven temperature to 230°C and bake the meatloaves for around 5–6 minutes, or until the mash develops a golden brown crust.

Allow them to cool for a few minutes then serve to the kids.

DISH TWO

To the remaining mince mixture, add the onion, garlic, spices, fresh coriander and pine nuts. Season with salt and pepper and mix well. Divide the mixture between two 9.5 cm x 7.5 cm (350 ml) mini loaf tins or press into a lightly oiled standard 6-hole muffin tin. Bake for 40-45 minutes (or 30-35 minutes if cooking in the muffin tins), or until the meatloaves are cooked through.

Meanwhile, prepare the cauliflower topping. Microwave the cauliflower and milk in a microwave-safe dish for about 5-6 minutes, or until the cauliflower is tender. Add the remaining cheese, the yoghurt, horseradish and salt and pepper, and whiz in a food processor until it resembles mashed potato.

When the meatloaves are ready, remove them from the oven and top with the mash. Increase the heat to 230°C and bake for 5-6 minutes more, or until the mash is golden brown. Allow them to cool for a few minutes and serve to the adults.

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