Meatloaf Cups

12
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"From Recipe+ Feb. '17. Serving size is how many you make and they recommend 2 per person with the salad as a light meal."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (91.4 g)
  • Calories 184.1
  • Total Fat - 6.8 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 41.3 mg
  • Sodium - 322.2 mg
  • Total Carbohydrate - 18.8 g
  • Dietary Fiber - 1.4 g
  • Sugars - 4.3 g
  • Protein - 11.3 g
  • Calcium - 136.1 mg
  • Iron - 2 mg
  • Vitamin C - 2.1 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 180C/160C fan forced.

Step 2

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.

Step 3

Place reserved bread crusts in the bowl of a food processor and process to make fine crumbs.

Step 4

Heat a frying pan over moderate heat.

Step 5

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.

Step 6

Combine mince, carrot, egg, parsley, barbecue sauce, breadcrumbs and bacon mixture in a bowl and then spoon into the bread cases.

Step 7

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.

Step 8

Pack 2 in lunch box with extra sauce and salad (if using)

Tips & Variations


  • Cooking oil spray

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