Meatloaf Cups

Ingredients (serves 4)

• 6 slices multigrain bread
• 2 teaspoons olive oil
• 1/2 brown onion, grated
• 100g Primo shortcut rindless bacon, finely chopped
• 250g beef mince
• 1 egg, lightly beaten
• 1/4 cup flat-leaf parsley leaves, chopped
• 2 tablespoons barbecue relish
• 2 cherry tomatoes, halved

Method

1. Preheat oven to 180°C. Grease four 3/4-cup capacity (180ml) texas muffin pan holes. Using a rolling pin, roll 4 slices of bread flat. Use bread slices to line base and side of greased muffin holes (sides will not be completely covered). Bake for 5 to 10 minutes or until firm to touch.
2. Place remaining bread in food processor. Process to fine crumbs. Heat oil in a small frying pan over medium heat. Add onion and bacon. Cook, stirring occasionally, for 4 to 5 minutes or until onion is soft. Set aside to cool slightly.
3. Combine mince, egg, parsley, relish, breadcrumbs and onion mixture in a large bowl. Season with salt and pepper. Using 1/3 cup of mixture per meatloaf, spoon mixture into bread cases. Press 1 tomato half, cut side up, into each mince top. Bake for 20 to 25 minutes or until cooked through. Allow to cool in pan.