Ingredients
- 2/3 cup milk
- 1/2 cup plain dry breadcrumbs
- 2 pounds meatloaf mix (hamburger, pork and veal)
- 1 1/4 cups shredded Cheddar (about 5 ounces)
- 1/2 cup barbecue sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 4 small eco-friendly onions, finely chopped (about 1/3 cup)
- 2 cloves garlic clove, minced
- 1 large egg
- Serving suggestions: mashed taters along with a eco-friendly salad
Directions
Preheat the oven to 375 levels F. Pour the milk within the breadcrumbs inside a large bowl and stir to mix. Add some meatloaf mix, 1 cup from the cheese. 1/4 cup from the barbecue sauce, the salt, pepper, eco-friendly onions, garlic clove and egg and blend together with your hands until just combined.
Divide and shape the mix into 6 balls and arrange the balls inside a 6-cup nonstick muffin pan. Put the muffin pan on the rimmed baking sheet and brush the rest of the 1/4 cup barbecue sauce on the top from the meat.
Bake for 40 minutes, rotating the pan midway through cooking. Sprinkle using the remaining 1/4 cup cheese. Still bake before the meatloaf muffins are cooked right through to an interior temperature of 165 levels F, about a few minutes more the inside muffins may take some longer to prepare. Awesome a few minutes within the pan.
Arrange on the serving platter and serve with mashed taters along with a eco-friendly salad.
Cook's Note: This recipe might be bending and frozen for future meals. After baking, take away the meatloaf muffins in the pan to awesome. Wrap every individual portion with aluminum foil and freeze.
To reheat: Thaw overnight within the refrigerator or in your counter for around 4 hrs. Preheat the oven to 375 levels F. Put the thawed muffins on the baking sheet within their foil packets and bake for twenty five minutes. Carefully open the foil and then bake for five minutes until warmed through.
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