Lunch

Bacon and egg meatloaf cups

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

Bacon and egg meatloaf

Makes 12

Prep

15M

Cook

30M

Total

45M

Women's Weekly Food

This recipe first appeared in Woman’s Day.

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Ingredients

12 thin rashers rindless bacon

750 gram beef mince

1 cup breadcrumbs

1 onion, grated

1 egg, plus 2 extra

1/2 cup sour cream

salad leaves, tomato relish to serve

Method

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.

These are great for a make-ahead breakfast or eaten cold at picnics or lunches. Be sure to store them in the fridge.

Note

Women's Weekly Food