- Preheat the oven to 200 C (400 F).
- In a bowl, combine all sauce ingredients. Set aside.
- In a skillet, heat butter. Sweat onion and garlic for 1–2 minutes. Remove from heat. Let cool.
- In a bowl, combine all meatloaf ingredients and onion. Season with salt and pepper.
- Divide stuffing into 3 portions and place in small rectangular 13 cm x 8 cm (5’’ x 3’’) moulds.
- Top with a little sauce.
- Bake 30–35 minutes or until done. Remove from oven.
- Remove from mould. Slice. Set aside.
- Cut buns down the middle and lightly toast in oven for 5 minutes.
- Place mashed potatoes in an airtight bag. Cut one end of bag at an angle. Arrange mashed potatoes inside buns.
- Place 2 slices of meatloaf on top of purée inside buns.
- Top with remaining sauce and garnish with chopped chives.
- Serve immediately.
Recipe introduction
Relive childhood memories with grandma’s meatloaf-stuffed buns. This recipe pairs the comfort of traditional meatloaf with the simplicity of stuffed buns. Each bite is a blend of juicy meat, sweet tomato sauce and creamy mashed potatoes nestled inside a soft bun. Perfect for family meals, picnics or on-the-go lunches, these buns are an ode to culinary nostalgia. Serve them warm and watch diners’ faces light up.