 Ingredients
(serves 4)
6 slices multigrain bread
2 teaspoons olive oil
1/2 brown onion, grated
100g Primo shortcut rindless bacon, finely chopped
250g beef mince
1 egg, lightly beaten
1/4 cup flat-leaf parsley leaves, chopped
2 tablespoons barbecue relish
2 cherry tomatoes, halved
Method
Preheat oven to 180°C. Grease four 3/4-cup capacity (180ml)
texas muffin pan holes. Using a rolling pin, roll 4 slices
of bread flat. Use bread slices to line base and side of
greased muffin holes (sides will not be completely covered).
Bake for 5 to 10 minutes or until firm to touch.
Place remaining bread in food processor. Process to fine
crumbs. Heat oil in a small frying pan over medium heat. Add
onion and bacon. Cook, stirring occasionally, for 4 to 5
minutes or until onion is soft. Set aside to cool slightly.
Combine mince, egg, parsley, relish, breadcrumbs and onion
mixture in a large bowl. Season with salt and pepper. Using
1/3 cup of mixture per meatloaf, spoon mixture into bread
cases. Press 1 tomato half, cut side up, into each mince
top. Bake for 20 to 25 minutes or until cooked through.
Allow to cool in pan.
Notes & tips
To freeze: Place meatloaf cups in an airtight container.
Freeze for up to 2 months. Remove from freezer the night
before and refrigerate. Wrap meatloaf cups in plastic wrap
and place in work bag or school bag in the morning.
Source: Super Food Ideas - February 2007 , Page 50
Recipe by Claire Brookman
More recipes at:
www.taste.com.au
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