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Balsamic-Glazed Mini Meatloaves

Ingredients

• 2 large eggs

• 2 tbsp worcestershire sauce

• kosher salt and pepper

• 1/2 cup panko

• 1 small onion, coarsely grated

• 2 cloves garlic, grated

• 1/2C. flat-leaf parsley leaves, finely chopped

• 11/2 Lb. ground beef chuck (80% lean)

• oil for brushing (if needed)

• 1/4C. ketchup

• 1 tbsp balsamic vinegar

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Directions

1• Remove insert from air fryer basket. Heat air fryer to 325°f

2• In large bowl, whisk together eggs, worcestershire sauce, 3/4 tbsp salt and 1/2 tbsp pepper; stir in panko and let sit 2 mins. Stir in onion, garlic and parsley. Add beef and mix until just incorporated.

3• Shape beef mixture into three 5- by 3- in. Loaves and place on air fryer insert.(Note: if using stainless steel air fryer insert, brush lightly with oil before adding Meatloaves). Return insert (with Meatloaves) to basket and air fry for 10 mins.

4• mean while in small bowl stir together ketchup and balsamic vinegar until combined. Transfer 2 tbsp of mixture to second bowl and set aside. Brush tops and sides of loaves with remaining ketchup mixture, then continue ta air fry until internal temp registers 150°f, 13 to 16 mins more. Brush with reserved ketchup mixture and let rest at least 5 mins before slicing.

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Peanut Butter & Jam Pudding

Ingredients

• 400g frozen berries of your choice

• 200g strawberry or raspberry jam

• 1 tbsp cornflour

• 200g salted butter

• 200g golden caster sugar

• 3 large eggs

• 1 tbsp vanilla bean paste

• 100g self-raising flour

• 100g peanut butter

• 2-3 tbsp milk

• 30g salted peanuts

• vanilla ice cream or custard to serve

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Directions

1• Heat the oven to 180c/160c fan/gas 4.

Tip the berries into a large saucepan with the jam and heat gently for about 5 mins until just starting to turn saucy.

Spoon some of the liquid into a bowl and mix with the cornflour.

Stir the cornflour mixture into the fruit mixture in the pan, and simmer for 2 mins pour into the base of a baking dish (ours was 18×25cm), then set aside.

2• Beat the butter and sugar together in a stand mixer, or using an electric whisk, for 5 mins until pale and fluffy.

Add the eggs, one at a time, beating between each addition, then the vanilla flour and peanut butter, beating briefly to combine.

Stir in the milk to loosen the mixture. Carefully spoon the batter into the dish over the berries, then smooth the surface gently with the back of a spoon and scatter over the nuts.

Bake for 45-50 mins. Leave to cool for 10 mins before serving warm with vanilla ice cream or custard.

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