Cheddar BBQ Meatloaf Muffins

By dmscott52

First made 9/25/2013. Excellent and moist.
These meatloaf muffins-a cross between a meatball and a mini meatloaf-are easy to freeze in individual portions. Make a double batch now and freeze half for dinner next week.

Ingredients

• 2/3 cup milk
• 1/2 cup plain dry breadcrumbs
• 2 pounds meatloaf mix (ground beef, pork and veal)
• 1 1/4 cups shredded Cheddar (about 5 ounces)
• 1/2 cup barbecue sauce
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 4 small green onions, finely chopped ( about 1/3 cup)
• 2 cloves garlic, minced
• 1 large egg

Preparation

Step 1

Preheat the oven to 375 degrees F. Pour the milk over the breadcrumbs in a large bowl and stir to combine. Add the meatloaf mix, 1 cup of the cheese, 1/4 cup of the barbecue sauce, the salt , pepper, green onions, garlic and egg and mix with your hands until just combined.

Divide and shape the mixture into 6 balls and arrange the balls in a 6 cup nonstick muffin pan. Place the muffin pan on a rimmed baking sheet and brush with the remaining 1/4 cup barbecue sauce on top of the meat.

Bake for 40 minutes, rotating the pan halfway through cooking. Sprinkle with the remaining 1/ 4 cup cheese. Continue to bake until the meatloaf muffins are cooked through to an internal temperature of 165 degrees F, about 5 minutes more; the interior muffins may take a little longer to cook. Cool 5 minutes in the pan.