Make these, eat them and you'll see how glorious they are; I know only too well that they don't look so good. But let's not go into that. I find these not only delicious but a real boon to boot: I can make up a whole batch and freeze the ones I don't want to dispense immediately. This is a wonderful timesaver. These mini meatloaves are best eaten cold, either dunked in mayo, ketchup, brown sauce or mustard, or sliced and made up into sandwiches with the whole fandango of sauces. I sometimes add some lingonberry to the mix, too. Throw in a gerkin and some pickles and this is lunch nirvana. Don't forget the napkins, though.
Recipe courtesy of Nigella Lawson
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25 min
10 min
12 meatloaves



Preheat the oven to 400 degrees F.

Combine all of the above 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 baking sheet with space between them and cook for 30 minutes.

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

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