Wednesday, February 13, 2008

Meatloaf Cups

Ingredients (serves 4) – 4 points per serve

  • 6 slices multigrain bread
  • Cooking spray
  • 1/2 brown onion, grated
  • 100g Weight Watchers bacon, finely chopped
  • 250g extra lean beef mince
  • 1 egg, lightly beaten
  • 1/4 cup flat-leaf parsley leaves, chopped
  • 2 tablespoons barbecue sauce
  • 2 cherry tomatoes, halved


  • 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.

  • Place remaining bread in food processor. Process to fine crumbs. Heat cooking spray 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.

  • 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.

To freeze: Place meatloaf cups in an airtight container. Freeze for up to 2 months. Remove from freezer the night before and refrigerate. Wrap meatloaf cups in plastic wrap and place in work bag or school bag in the morning.