Everyday recipes
Meatloaf cups
See more recipes in this Week's Woman's Day.
INGREDIENTS
multigrain bread, 12 slices, crusts removed, reserved
olive oil, 2 teaspoons
eschalot, 1 small, grated
shortcut rindless bacon, 1 rasher, finely chopped
beef mince, 250g
carrot, 1, grated
egg, 1, lightly beaten
parsley leaves, chopped, 1/4 cup
barbecue sauce, 1/4 cup, plus extra to serve
grated cheese, 1/3 cup
cherry tomatoes, 6, halved
sauce, salad, to serve
METHOD
Makes 12
- Preheat oven to moderate, 180C. Lightly grease 12 muffin pan recesses.
- Using a rolling pin, flatten each bread slice. Use to line recesses. Lightly spray with oil. Bake 4-5 minutes, until firm to touch.
- Place crusts in a food processor. Process to fine crumbs.
- In a small frying pan, heat oil on medium. Saute eschalot and bacon 2-3 minutes, until golden. Cool slightly.
- In a bowl, combine mince, carrot, egg, parsley, sauce, 1/2 cup breadcrumbs (see tip) and bacon mixture. Season to taste. Spoon evenly among bread cases. Sprinkle with cheese. Press half a tomato on each, cut side up.
- Bake 20-25 minutes or until cooked through. Allow to cool in pan. Pack in lunchbox with extra sauce and salad.
TOP TIP- Store leftovers in an airtight container in the fridge 3-4 days.
- Freeze breadcrumbs up to 1 month.
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