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Meatloaf Mummies

Preparation 25 minutes
Cook 20-25 minutes
Serves 12
Total time 50 minutes

  • 350g potatoes
  • Salt and pepper to season
  • 2 large eggs
  • 2 tbsp tomato sauce
  • 2 tsp Worcestershire sauce
  • ½ cup panko bread crumbs
  • 2 cloves garlic, crushed
  • 1 medium carrot, grated
  • 500g minced beef
  • 12 grape tomatoes
  • ¾ cup sour cream
  • 1 cup frozen peas
  • 1 ½ tbsp Gravox Traditional Gravy (Canister Powder)

Made With Gravox
  1. Heat oven to 375°F. Line a 12-cup muffin tin with paper liners. Place the potatoes in a pot, add enough cold water to cover and bring to a boil. Add 1 tsp salt, reduce heat and simmer until just tender, 15 to 18 minutes.
  2. Meanwhile, in a bowl, combine the eggs, tomato sauce, Worcestershire, salt and pepper to season; stir in the bread crumbs. Add the garlic and carrot and mix to combine. Add the beef mince and mix until incorporated. Divide the meat mixture among the foil liners and push a tomato into the center of each one. Transfer to the oven and roast 15-20 minutes.
  3. Drain the potatoes and return them to the pot. Add the sour cream and 1/4 tsp salt and mash until very smooth. Transfer to a pastry bag fitted with a 1.5 cm plain piping nozzle. Transfer the meat loaves to a platter and pipe the potatoes back and forth over each top to resemble a mummy's wrapping. Place 2 peas on each for eyes.
  4. Make Gravox Traditional Gravy according to canister directions and serve with meatloaves.