May 11, 2017
Comfort Food, Dinner, Main Dish,
Snacks, Beef, Ground Beef, Pork, Bacon, Dairy, Cheese, Cheddar, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Brunch, Game/Sports Day, Picnic, Potluck, Food Processor, Oven Bake, Stove Top, Fresh Tomatoes more
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"From Recipe+ Feb. '17. Serving size is how many you make and they recommend 2 per person with the salad as a light meal."
Preheat oven to 180C/160C fan forced.
Grease a 12 hole (1/3 cup capacity) muffin tray. a rolling pin, roll out bread to flatten slightly and line prepared holes with bread, allowing bread to stand abov e the rim of the holes and spray bread with oil and bake for 5 minutes or until golden brown.
Place reserved bread crusts in the bowl of a food processor and process to make fine crumbs.
Heat a frying pan over moderate heat.
Spray onion and bacon with oil and add to the pan and cook and stir for 2 minutes or until bacon is crisp and then cool slightly.
Combine mince, carrot, egg, parsley, barbecue sauce, breadcrumbs and bacon mixture in a bowl and then spoon into the bread cases.
Sprinkle with cheese and top with a tomato half, cut side up and bake for 20 minutes or until golden brown and cooked and then let stand for 5 minutes, then transfer to a sire rack to cool.
Pack 2 in lunch box with extra sauce and salad (if using)
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