Meatloaf cups

 


Meatloaf cups

ngredients (9)

6 slices multigrain bread

2 tsp olive oil

1/2 brown onion, grated

100g bacon, finely chopped

250g beef mince

1 egg, lightly beaten

1/4 cup flat-leaf parsley leaves, chopped

2 tbsp barbecue relish

2 cherry tomatoes, halved

Method

Step 1

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.

Step 2

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.

Step 3

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.

 

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