Preheat oven at 160 ° C.
Boil pasta in salted water until al dente, drain and refresh with cold water.
Cut mustard pickles and meat loaf into small cubes.
Stir well eggs, cream and sour cream and season with salt, pepper and nutmeg.
Add meatloaf, mustard pickles and chives and mix well.
Cover ramekins with butter and sprinkle with breadcrumbs.
Fill with the mixture and bake in oven, middle shelf, about 30 minutes.
Remove soufflés out of the ramkins and serve with salad.