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

  • 15 mins preparation
  • 30 mins cooking
  • Makes 12
  • Print
This recipe first appeared in Woman's Day.
Follow Woman's Day on Facebook, Instagram and sign up to their e-newsletter.


  • 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


  • 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.