Mini Meatloaves

Preheat the oven to 190°C. Heat the oil in a frying pan and cook the onion, garlic, carrot, and celery until tender. Add the mixed herbs and set aside to cool.

In a large bowl, combine the breadcrumbs, mince, egg, cooled vegetables, and ¼ cup of tomato sauce. Mix well.

Grease a 12-hole muffin tin and divide the mixture evenly between the cups. Smooth the tops and add a small dollop of tomato sauce to each.

Bake for 20 minutes. Meanwhile, boil the peeled, chopped potatoes for 15 to 20 minutes, drain and mash, and steam the broccoli for 4 to 5 minutes. Serve the meatloaves with extra tomato sauce, the mash and the broccoli.