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Tuesday, 12 July 2011

Mini Meatloaf Savouries

This is a great luncbox filler or picnic snack.  I sometimes serve them with salad if I have my daughters friends over for lunch in the holidays or for midweek dinners.  You can use 6 slices of bread and store bought breadcrumbs if you like.  They freeze well too, great to keep in the freezer for when you run out of bread for sandwiches or just want something more substantial in lunchboxes. 

8 slices bread (I usually use wholemeal/multigrain)

1 Tblsp olive oil

1 onion, very finely chopped

1 pepper, very finely chopped

150g bacon, rind removed and finely chopped

250g beef mince

1 egg, lightly beaten

1/4 cup flat-leaf parsley leaves, chopped

2 Tblsp barbecue sauce

3 cherry or plum tomatoes, cut in half

Preheat oven to 180°C. Grease six 3/4-cup capacity (180ml) large muffin tin holes.  Use a rolling pin to roll 6 slices of bread flat.  Use the rolled flat bread slices to line the base and sides of the greased muffin tin holes.  The sides will probably not be completely covered.  Bake these bread cases for 5 to 10 minutes or until firm to the touch.

Put the remaining 2 slices of bread in food processor.  Process to fine breadcrumbs.  Heat the oil in a small frying pan over a medium heat. Add the very finely chopped onion, pepper and prepared bacon.  Cook, stirring occasionally, for 4 to 5 minutes or until the onion and papper are soft.  Set aside for it to cool slightly.

Put the mince, egg, parsley, BBQ sauce, breadcrumbs and cooked onion, pepper and bacon mixture in a large bowl. Season with salt and pepper to taste. Use about 1/3 cup of mixture per meatloaf.  Gently spoon the mince mixture into the bread cases.  Press 1 tomato half, cut side up, into the top of each mince filled bread case.  Bake for 20 to 25 minutes or until completely cooked through.  Allow the mini meatloaves to cool in the muffin tin.  You can leave them to cool for about 10 minutes then serve with salad if you're having them for lunch or dinner.

If you want to freeze them: Put the mini meatloaves in an airtight container.  You can freeze them  for up to 2 months.  To defrost them, take them out of the freezer the night before you will need them and defrost them in the fridge.  Wrap meatloaf cups in clingfilm and put in lunchboxes the next morning.

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