Cheddar BBQ Meatloaf Muffins

Great for Pre-schoolers

Ingredients

  • 2/3 cup milk
  • 1/2 cup plain dry breadcrumbs
  • 2 pounds meatloaf mix ( ground beef, veal and pork)
  • 1 1/4 cups shredded Cheddar
  • 1/2 cup barbecue sauce (of your choice)
  • 1 teaspoon salt (kosher)
  • 1/2 teaspoon ground black pepper
  • 4 small green onions, finely chopped (1/3 cup)
  • 2 cloves garlic (minced)
  • 1 large egg

Utensils

  • Muffin tin (6 cup, non-stick)
  • Large bowl
  • Rimmed baking sheet
  • Serving platter

These Cheddar BBQ Meatloaf Muffins are a cross between a mini meatloaf and a muffin. They are easy to freeze into individual portions and just pop them out of the freezer when you need a quick dinner. You might even want to consider making a double batch!

Step by Step Instructions

Pre-heat the oven to 375 degrees F.

Put the breadcrumbs into the mixing bowl and pour the milk over them. Stir to combine.

Add one cup of the cheese, meatloaf mix, 1/4 cup of the BBQ sauce, salt, egg and green onions. Mix with your hands until just combined.

Divide then shape the mix into six meatballs and then arrange them in a six cup non-stick muffin pan. Put the muffin pan on the rimmed baking sheet.

Brush the remaining quarter cup of the BBQ sauce on the top of the meat.

Bake the meatloaf for 40 minutes, rotate the pan about halfway (20 minutes) through cooking. Sprinkle with the remaining cheese.

Continue baking until the meatloaf are cooked to an internal temperature of 165 degrees F (about 5 minutes more). The muffins on the interior may take a bit longer to cook.

Cool the meatloaf muffins in the pan for 5 minutes. Arrange on a serving platter.

Notes

To freeze, cool the meatloaf muffins out of the pan then wrap each portion with aluminum foil. To reheat, thaw in the refrigerator. Pre-heat oven to 375 degrees F. Place the thawed meatloaf muffins on the baking sheet (still in foil) and bake for 25 minutes. Then open the foil and bake for about five minutes until warm.