INGREDIENTS
1 zucchini (medium grated)
400 g ground pork (mince mix veal and pork specified 800g)
400 g ground veal (mince mix veal and pork specified 800g)
1 brown onion (small grated)
2 garlic cloves (minced)
1 carrot (medium peeled and grated)
1 1/4 cups fresh breadcrumbs
1/3 cup steak sauce (Fountain specified)
1/4 cup sweet chili sauce (Fountain specified)
1/4 cup mayonnaise (reduced-fat whole-egg)
METHOD
Squeeze excess liquid from zucchini and then combine zucchini, veal and pork mince, onion, garlic, carrot, breadcrumbs, HALF the steak sauce and 2 TABLESPOONS sweet chilli sauce in a a bowl and season with salt and pepper.
Press mixture into prepared pan holes (could use texas muffin pans or mini loaf pans).
Place meatloaves on top shelf in oven. Bake for 20 to 22 minutes or until meatloaves are just cooked through.
Remove meatloaves form oven and using a spatula, transfer meatloaves to a greased baking tray.
Using a pastry brush, brush with the remaining steak sauce and bake for 10 minutes or until browned and cooked through. Remove from the oven and cover loosely with foil to keep warm
Combine mayonnaise and remaining sweet chilli sauce in a bowl.
Serve meatloaves with mayonnaise mixture & vegetables
Read more: http://www.food.com/recipe/mini-meatloaves-with-baked-sweet-potato-chips-460850