Cheesy Mini Meatloaves

Add the panko bread crumbs to a bowl with the sour cream and the eggs. Set aside for 5 min. Add the beef mince, grated cheddar, Worcestershire sauce, Dijon mustard, garlic paste, salt and pepper. With clean hands, mix until all the ingredients are fully combined.

Preheat the oven to 200°C/180°C fan. Divide the meat mix into 4/6/8 pieces and shape into meatloaves. Transfer to a greased or lined baking dish.

Scrub the potatoes clean. Slice the potatoes (skins on) into thin disks. Add them to a lined baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss well until coated in oil.

Roast the potatoes on the upper rack of the oven for 25-30 min until browned. Meanwhile, bake the meatloaves on the lower rack of the oven for 25-30 min until cooked through but juicy on the inside.

Meanwhile, add the mayonnaise and the sour cream to a bowl. Chop the capers and the chives finely. Add them to the bowl. Season with a squeeze of lemon juice and a pinch of salt. Slice the remaining lemon into wedges.

Wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked. Divide the meatloaves, the potatoes and the green beans among plates. Serve with the sauce and the lemon wedges to the side.