Mini Meatloaves

These mini meatloves are best eaten cold, either dunked in mayo, ketchup, brown sauce or mustard, or sliced up and made into sandwiches with your sauce of choice or, indeed, the whole concatenation of condiments. I sometimes add lingonberry sauce to the mix too. Throw in a gherkin and some pickles and this is lunch nirvana. Don't forget the napkins though.

500 grams sausagemeat

500 grams minced beef

80 grams quick cook oats

70 grams steak sauce (such as A1 sauce)

2 large eggs (beaten)

2 teaspoons Worcestershire sauce

1 teaspoon Maldon salt (or ½ teaspoon table salt)

1 pound sausagemeat

1 pound ground beef

1 cup quick-cooking oats

⅓ cup steak sauce (such as A1 sauce)

2 large eggs (beaten)

2 teaspoons Worcestershire sauce

1 teaspoon sea salt flakes (or ½ teaspoon table salt)

Method

Preheat the oven to 200°C/180°C Fan/gas mark 6/400ºF.

Combine all the ingredients in a bowl, mixing really well with your hands or a fork.

Divide the mixture into 12 balls, and then shape them into mini loaves.

Sit the mini meatloaves on a lined baking sheet with space between each and cook in the oven for 30 minutes.

You could eat them hot, but best let them cool and keep in the fridge to slice and eat in sandwiches, or to dip in mayo.

MAKE AHEAD / STORE:

The Mini Meatloaves should keep for 3 days in the fridge, once cooked. Cool and refrigerate as quickly as possible after cooking (and within 2 hours of cooking) and store in an airight container. Best eaten cold.

It is possible to freeze the meatloaves either before or after cooking. If the meatloaves have been cooked then cool and chill, as above, and wrap each meatloaf in a layer of clingfilm (plastic wrap) or foil. Put the wrapped meatloaves in an airtight container or resealable plastic bag and freeze for up to 3 months. Thaw overnight in the fridge before eating.

Uncooked meatloaves can be frozen. Form the meatloaves and put them on a baking sheet lined with baking parchment (parchment paper). Cover the meatloaves with a sheet of clingfilm and freeze until solid. When solid, wrap each meatloaf in a piece of clingfilm or foil. To thaw the meatloaves, unwrap them and put them on a baking sheet lined with baking parchment. Cover loosely with clingfilm or foil and thaw overnight in the fridge. Unwrap and cook, following the recipe instructions, allowing about 2 minutes extra cooking time if they are very cold.