Mini Leek Wrapped Meatloaves

Preheat the oven to 120°C (approximately 250°F)  Halve the leeks lengthwise, wash and then blanch in a pot of boiling salted water for about 1 minute. Drain and rinse under cold water. Separate the leaves and spread on a kitchen towel to dry.

Brush 4 ramekins lightly with oil and line with the leeks, so that there's an overhang. Soak the bread in lukewarm water to soften, then squeeze dry.in cold water. Peel the onion and garlic and chop finely.

Drain the tomatoes and cut into small cubes. Heat the oil in  askillet and cook the onions and garlic until translucent. Combine the ground beef with the bread, the onion-garlic mixture, parsley, tomato, egg, thyme, mustard, salt and pepper and knead.

With damp hands shape it into 4 balls and press into the leek-lined ramekins. Fold the overhang over the top to enclose the meat.Bake until firm, 25-30 minutes. Drain the mozzarella, cut crosswise into 4 slices and place a disc on top of the leek.