Mini meatloaves

In trying to use up some mince beef, I decided to try some mini meatloaves (similar to a recipe I tried a long time ago). But I needed to bulk it out and wanted to find some other uses for our cans of baked beans we have in our food storage. I didn't really measure things out, but I'll guesstimate. They turned out pretty good, and Noah loved them. He doesn't usually like baked beans, but he ate these!


8 ice cubes vegetable stock (~1 cup)
~ 1/2 cups Bulgar wheat
1 tin baked beans (sauce drained off)
1-2 Tbs mustard (I used Dijon) or to taste
1-2 tsp Worcestershire sauce or to taste
salt and pepper to taste
1 egg
~1/2 pound beef mince

Preheat oven to 180 Celsius/350 F. Placed vegetable stock in a small saucepan and bring to the boil. Remove from heat, and add Bulgar wheat. Cover with lid, and let stand about 30 minutes or until the wheat has absorbed all the water, and the Bulgar wheat is soft. If there is excess water, place in sieve and squeeze water out. Place soaked Bulgar, drained baked beans, mustard, Worcestershire sauce, salt and pepper in a medium bowl, and mix together. Taste mixture to test for desired flavour, then add the egg and beef mince. Mix together using your hands (This ensures it will mix evenly).

Shape mix into mini meatloaves on baking sheet (lined with baking paper or foil if desired). Cooking times will be different depending on the size of your meatloaves, but they should be firm and cooked all the way through.

We served ours with Thai sweet chili sauce on the side. You could glaze the top with chili sauce before baking as well.