• Partnered with
  • Makes 12
  • 15 mins prep
  • 30 mins cook

Bacon and egg meatloaf cups

Bacon and egg meatloaf

Dinner, lunch, make-ahead breakfast or picnic hamper filler - these meatloaf cups are perfect for any occasion! This recipe sees bacon, beef mince and egg come together to create a tasty mini munch


  • 12 thin rashers rindless bacon
  • 750 g beef mince
  • 1 cup breadcrumbs
  • 1 onion, grated
  • 1 egg, plus 2 extra
  • 1/2 cup sour cream
  • salad leaves, tomato relish to serve


  1. Preheat oven to moderate, 180°C. Lightly grease recesses of a 12-hole muffin pan. Line sides of each with a bacon rasher.
  2. In a large bowl, combine mince, breadcrumbs, onion and egg. Season and mix well.
  3. Press mixture firmly into recesses, leaving a 1cm bacon edge at top.
  4. In a bowl, whisk sour cream and extra eggs together. Pour evenly over each meatloaf.
  5. Bake for 25-30 minutes until bacon is crisp and egg mixture is set. Cool in pan for 5 minutes. Lift out and serve with salad leaves and relish.

This recipe first appeared in Woman's Day.

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