Basic minced meat: 10 meals!

Variations

Meat loaf: (Pictured) Follow Hamburgers instructions (below). Press mixture into a lightly oiled 22cm loaf tin. Mix 4 tablespoons tomato sauce with 2 tablespoons rolled oats and 1/4 cup chopped fresh parsley. Spread over top of meat loaf. Cook at 180°C for 30-40 minutes or until juices run clear when tested with a skewer.

Hamburgers: Use beef mince as the meat. Add 1/2 cup rolled oats, 1 beaten egg, 1 medium carrot (grated) and 1/4 cup chopped fresh parsley to Basic minced meat mix. Shape into 8 hamburger patties and cook on a barbecue or grill.

Italian meatballs: Follow Hamburgers instructions (above). Shape mixture into small balls and place in one layer on a microwave-proof plate. Microwave on high for 3-4 minutes, or until just cooked. Transfer meatballs to make a single layer in a baking dish. Make Tomato pasta sauce or mix one 400-500g jar or can shop-bought pasta sauce with one 400g can chopped tomatoes, some capers or sliced black olives (optional) and pour over meatballs. Bake at 180°C for about 30 minutes or until sauce is thick and bubbling. Serve over pasta, polenta or rice.

Swiss roll: Use beef or lamb mince as the meat. Shape Basic minced meat into a large rectangle on a sheet of foil. To make filling, top with thinly sliced ham, cooked spinach, pine nuts, crumbled feta and chopped sun-dried tomatoes. Using foil, roll up like a Swiss roll. Transfer to a lightly oiled baking tray, brush with oil and bake at 180°C for 30-40 minutes or until juices run clear when pierced with a skewer. Cool for 5-10 minutes then slice to serve. (Tip: Other fillings may be used in this way.)

Sausage rolls: Follow Hamburgers instructions (above). Use filo pastry. For large sausage rolls, make a 3-4 filo sheet stack spraying each sheet with oil spray. Shape 1/3 of the mixture into a log along short edge of filo stack and roll up. Cut in 3-4 pieces and place on a lightly oiled baking tray. Spray with oil then make a couple of small cuts on the top of each roll. Bake at 190°C for 15-20 minutes or until filling is cooked and pastry crisp and golden. For smaller sausage rolls, use 2 filo sheets and a much smaller log of Basic minced meat.

Chinese dumplings: For Basic minced meat use pork or chicken mince, light coconut cream for the sauce and 2 tablespoons chopped fresh coriander instead of the herbs. Add 1 teaspoon grated fresh ginger and 1 teaspoon finely chopped garlic. Place about 1 flat dessertspoon-sized filling portion in the middle of each dumpling wrapper (wrappers available from Asian food shops). Wet wrap edges with a little water then fold dough over filling into a half-moon shape. Pinch edges to seal. To cook, bring a large pot of water to the boil. Add half the dumplings, giving them a gentle stir so they don’t stick together. Bring water to the boil and simmer for about 5-8 minutes. Cut a dumpling in half to ensure filling is cooked. Remove from water. Repeat cooking process with the remaining dumplings. Serve dumplings with an Asian dipping sauce or in an Asian-style broth topped with chopped spring onions.

Meaty-base pizza: Lightly oil a baking tray. Press and shape Basic minced meat into a 1cm-thick circle. Bake at 180°C for 10 minutes. Top with tomato paste or pizza sauce such as Tomato pasta sauce, vegetables and sprinkle with grated mozzarella or edam cheese. Bake for 5-10 more minutes. Serve with a salad.

Lamb and pine nut filo pastries: For Basic minced meat use lamb mince, add 1 teaspoon minced garlic. Use mint sauce for the sauce and ground cumin instead of the herbs. Add 1/4 cup pine nuts. Mix to combine. Brush 3 sheets filo pastry with oil and stack. Cut sheets to make 3-4 identical-sized rectangles. Place a lump of mince mix on the bottom left-hand corner of each rectangle. Fold over to make a triangle then continue folding the filled area over using all pastry. Place on an oiled oven tray. Brush pastries with oil and bake at 200°C for 10-15 minutes (depending on size). Small triangles are good appetisers. Serve larger triangles with a salad for a main.

Beef or lamb koftas: Follow Hamburgers instructions (above) using beef or lamb mince. If using lamb mince, use mint sauce for the sauce and ground cumin for the herbs. Soak bamboo sticks in cold water for about 30 minutes. Shape handfuls of meat mix into a 2cm-diameter log around each stick. Brush with oil and grill or barbecue until cooked. Serve on rice or in pita bread with a salad.

Free-form sausages: For Basic minced meat use any variety of mince and your choice of sauce and herbs. Shape mix into sausages and roll in toasted fine breadcrumbs. Cook on a barbecue or grill.