Preheat the oven to 200°C.

Prepare all ingredients as indicated above.

Place a frying pan on medium to high heat. Add a glug of olive oil and sauté the chopped onions until they are soft and translucent (about 4 to 5 minutes). Add the chopped garlic and pan fry for another minute. Tip onion-garlic mix onto a dinner plate and spread so that that they can cool down quickly.

Cut each rasher of bacon in half (crossways) to make two short rashers. Line each hole of a muffin pan with 2 slices of bacon to form a cross in the middle.

Mix the thyme leaves, coriander and cooled onion-garlic mix with the mince in a large bowl . Season well with salt and pepper. Divide the mince mixture into 8 equal parts.

Carefully and lightly press the mince into the muffin pans on top of the bacon. Do not press it down too much or your meatloaves will be too dense. Fold any bits of bacon that may be sticking out over the mince. Place the muffin tin in the per-heated oven and bake for 20 minutes.

When the meatloaves have been in the oven for about 10 minutes, place a saucepan of salted water on high heat and bring to the boil. Cut the stalk ends off your green beans and place in the boiling water. Cover with a lid and cook for 3-5 minutes or until the beans feel tender when pierced with a fork (you want them a little crunchy). Drain, season with salt and pepper and toss with a knob of butter. Set aside and keep warm.

To serve, divide the green beans between the plates and place two mini meatloaves on top. Spoon over any juices left in the muffin pan and garnish with a sprig of thyme.