Mini Sticky Beef Meatloaves & Potato Mash

• In a large bowl, combine beef mince, panko 
breadcrumbs, classic roast seasoning, the egg 
and a good pinch of salt and pepper. 
• Shape beef mixture into loaves about 12cm 
long and 5cm thick (1 per person). 
• Place in a baking dish and bake, until beginning 
to brown, 25-30 minutes. 
• Remove baking dish from oven, drain any excess 
oil, then evenly spread onion chutney over the 
top and sides of the meatloaves. 
• Bake, until browned and cooked through, a 
further 10 minutes. 

• When meatloaves have 20 minutes remaining, 
boil the kettle. 
• Half-fill a large saucepan with boiling water, then 
add a generous pinch of salt. 
• Cook potato in the boiling water, over high 
heat, for 6 minutes. Place a colander or steamer 
basket on top and add courgette and carrot. 
• Cover and steam until veggies are tender, and 
potatoes are easily pierced with a fork, a further 
7-8 minutes. 

• Transfer veggies to a bowl. Season with salt and 
pepper and cover to keep warm. 
• Drain potatoes and return to saucepan. 
• Add the butter, milk and a pinch of salt and 
mash until smooth.

• Meanwhile, re-boil the kettle. 
• In a medium bowl, combine gravy granules and 
the boiling water (see ingredients), whisking, 
until smooth, 1 minute.