Mix together beef, gluten free breadcrumbs, chives, eggs, cumin, coriander and some seasoning until combined. Be careful not to over-mix or the meatloaves will be tough.
Divide the mixture into 8. Use your hands to shape each one into a small oval, like a mini meatloaf. Arrange sliced tomatoes on top of each, then drizzle over olive oil, if using. Cook or freeze in airtight plastic containers.
To cook, heat oven to 200C/180C fan/gas 6. Place the meatloaves on a lightly greased, shallow baking tray and bake for 25-30 mins until the meat is cooked through.
To cook from frozen, heat oven to 180C/160C fan/gas 4. Place the meatloaves on a baking tray and loosely cover with foil. Cook for 30 mins, then remove the foil increase the temperature to 220C/200C fan/gas 7 and cook for a further 25 mins.