1/4 cup (62.5 mL) ketchup + 1 Tbsp. (15 mL) to cover each ramequin
Some olive oil for the inside of each ramequin
Precook three slices of bacon in the microwave for 5 minutes, then chop and put aside.
Mix together all of the ingredients but the extra ketchup and olive oil in a large bowl until well combined.
For each ramequin:
Oil the inside of each ramekin with olive oil.
Spread a little ball of meat mixture at the bottom of your ramequin.
Add a 1 x 1 inch cube of cheese or a large cheese curd in the middle, press lightly.
Cover with more meat to form a dome ending 1 cm to the top of your ramequin.
Cover with 1 tablespoon of ketchup.
You can cook each ramequin individually (placed on a microwave safe plate to prevent dripping) for 3-4 minutes at HIGH or until you’ve reached an internal temperature of 70°C (160°F) OR you can cook 4 ramequins at a time, on a microwave safe plate, at equal distances from the middle for 7-8 minutes at HIGH or until each ramequin has reached an internal temperature in the middle of 160°F.
Let cool for 5 minutes, then serve with mashed potatoes or steamed veggies.