- 400g each lamb and beef, cut into long strips, well chilled*
- 1 small onion, peeled and cut into quarters
- 6 rashers bacon, rind trimmed and discarded, roughly chopped
- 3 slices wholemeal bread, roughly torn
- ½ cup parsley springs
- 2 sprigs fresh thyme
- ¼ cup tomato chutney
- 1 egg
- 2 tsp brown sugar
- sea salt flakes and freshly ground black pepper
- 1 cup baby spinach leaves (optional)
- 12 cherry tomatoes
- ⅓ cup chutney, extra
- Preheat oven to 180C (160C fan forced). Lightly grease 12 x ½ cup muffin pans. Attach the coarse grinding plate to the food grinder and then attach to the stand mixer. Place a bowl underneath the grinder. Turn the stand mixer to speed 4 and drop the meat down into the hopper.
- Continue until all meat is minced and follow with the onion wedges, bacon, bread and herbs. Attach the flat beater to the stand mixer. Add the tomato chutney, egg, brown sugar and salt and pepper to the meat mixture. Place the mixing bowl onto the stand mixer. Turn to speed 4 and mix for 2 minutes, or until mixture is well combined and a little sticky.
- Press mixture into each muffin hole. Make a little indent in the top of each meatloaf and lay a couple of spinach leaves in (if using). Push a tomato into the hole and lightly brush over some of the chutney. Bake on the centre shelf for 20 minutes or until just firm. Stand for 5 minutes before serving.
- For best results ask the butcher to cut the meat into long strips. These grind more easily as they naturally fall into the hopper.
- Chill the lamb and beef very well or semi freeze for 30 minutes.