Meatloaf cups

Serves 4

6 slices multigrain bread
2 tsp olive oil
1/2 brown onion, grated
100g shortcut bacon, finely chopped
250g beef mince
1 egg, lightly beaten
1/4 cup flat leaf parsley leaves, chopped
2 tbsp BBQ relish
2 cherry tomatoes, halved

1. Preheat oven to 180 degrees. Grease four 3/4 capacity 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 5-10 mins 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 4-5 mins, stirring occasionally.

3. Combine mince, egg, parsley, relish, breadcrumbs and onion in a large bowl. Season with salt and pepper. Using 1/3 cup of mixture per meatloaf, spoon into bread cases. Press 1 tomato half, cut side up into each mince top. Bake 20-25 mins or until cooked through. Leave to cool in pan.

NB This can be frozen for up to 2 months.

(Recipe courtesy of Super Food Ideas, February, 2007).