A yummy variation on standard meatloaf … Bacon and Pea Mini MeatloavesPreparation time: 10 minutes
Cooking time: 25 minutes
6 rashers bacon, cut in half
500g minced beef
1 clove garlic, crushed
2 teaspoons chopped ginger
1 tablespoon Worcestershire sauce
1 tablespoon Rosemary leaves
salt and pepper, to taste
1 cup breadcrumbs
1 cup frozen peas
1 cup parsley, chopped
2 eggs, lightly beaten
Directions:
1. Pre-heat oven to 190C. Lightly spray a 12 capacity muffin tin with oil. Line each muffin hole with bacon slices so they hang over the sides.
2. Place mince, garlic, ginger, Worcestershire sauce, rosemary, salt and pepper, breadcrumbs, peas, parsley and eggs in a bowl and mix well.
3. Press on top of bacon then fold over to enclose. Place in oven and bake for 20 – 25 minutes.
4. Refrigerate until needed then serve with salad.
Serves 4
Note: Any leftover meatloaves can be wrapped in cling wrap and frozen.
