This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Preheat oven to moderate, 180°C. Lightly grease recesses of a 12-hole muffin pan. Line sides of each with a bacon rasher.
2.In a large bowl, combine mince, breadcrumbs, onion and egg. Season and mix well.
3.Press mixture firmly into recesses, leaving a 1cm bacon edge at top.
4.In a bowl, whisk sour cream and extra eggs together. Pour evenly over each meatloaf.
5.Bake for 25-30 minutes until bacon is crisp and egg mixture is set. Cool in pan for 5Â minutes. Lift out and serve with salad leaves and relish.
Note
- These are great for a make-ahead breakfast or eaten cold at picnics or lunches. Be sure to store them in the fridge.