Ingredients
- 12 slices (360 grams) multigrain bread (crusts removed and reserved)
- 1 green onion, finely chopped
- 30 grams bacon, finely chopped (1 piece shortcut rindless bacon, Canadian Style)
- 250 grams ground beef (mince)
- 1 carrot, coarsely grated
- 1 large egg, lightly whisked
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup barbecue sauce (plus extra to serve)
- 1/2 cup cheddar cheese, grated
- 100 grams cherry tomatoes (halved, 6 tomatoes)
- Mixed salad, to serve (optional)
How to Make
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Step 1: Preheat oven to 180C/160C fan forced.
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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.
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Step 3: Place reserved bread crusts in the bowl of a food processor and process to make fine crumbs.
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Step 4: Heat a frying pan over moderate heat.
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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.
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Step 6: Combine mince, carrot, egg, parsley, barbecue sauce, breadcrumbs and bacon mixture in a bowl and then spoon into the bread cases.
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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.
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Step 8: Pack 2 in lunch box with extra sauce and salad (if using)
Tips & Variations
- Cooking oil spray
We hope you enjoy this recipe!
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