Mini meatloaves with filo pastry tops
Give your meatloaf a crunchy twist with filo pastry tops and tangy barbecue sauce. It's a great way to update the classic winter dish.
Makes 2 small meatloaves or 1 largePrep: 20 minutesCook: 35 minutes
500g minced beef500g minced pork1 medium onions, very finely chopped1 clove garlic, finely chopped1-2 red chillies, deseeded (if liked) and finely chopped1 stick celery, finely chopped1 green pepper, deseeded and finely chopped100g white breadcrumbs1 large egg1 tbsp soy sauceFreshly ground black pepper2 sheets filo pastry50g melted butter
50g butter½ small onion, chopped½ green pepper, chopped175g tomato ketchupA few drops of Tabasco1 tbsp cider vinegar
Mashed potatoes and vegetables of your choice
Preheat the oven to 180C/gas 4.
Put the onions, garlic, chillies, celery in a food processor and blitz until fine. Add the green pepper, breadcrumbs, egg and soy sauce and pulse until combined.
Tip the contents out into a big bowl and mix, using your hands, with the beef and pork mince so that all of the ingredients are evenly combined.
Season with black pepper and salt, if it needs it (the soy is quite salty).
Divide the mixture between 2 well-greased 1lb loaf tins and press down well.
Bake for 15-20 minutes until firm enough to turn out of the tin.
Increase the heat to 200C/gas 6. Brush the filo sheets on both sides with the melted butter then cut each sheet widthways into 3.
Scrunch the filo upon and press onto the top of each of the mini meatloaves.
Bake for a further 15 minutes until the pastry is crispy and golden brown.
For the barbecue sauce: Melt the butter in a frying pan over medium-high heat, add the onion and green pepper and sauté for 5 minutes until softened.
Stir in tomato ketchup and vinegar then simmer, stirring constantly until the sauce thickens.
Sit the meatloaves on the sauce (or serve the sauce in a bowl) and serve with mashed potatoes and vegetables of your choice.