Cheddar Barbeque Mini Meatloaf Cups

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Recipe by South Your Mouth

Cheddar Barbeque Mini Meatloaf Cups

1 egg, beaten

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon parsley

1 teaspoon worchestershire sauce

1 small onion, grated

1 1/4 pounds lean ground beef*

1/2 cup dried bread crumbs

1/3 cup barbeque sauce

1 1/2 cups shredded cheddar cheese

Combine egg, salt, pepper, garlic powder, parsley, worchestershire and onion in a large bowl and mix well. Crumble ground beef into bowl on top of egg mixture. Add bread crumbs and gently combine all ingredients with hands, taking care not to over-work the meat (don't "squeeze" it through your fingers).

Divide meatloaf mixture into 9-10 cups of a muffin tin. Using the back of a spoon, press meatloaf mixture firmly into cups then create a shallow indentation or divot in each (no more than 1/4-inch deep). Bake meatloaves at 400 degrees for 20 minutes.

Remove meatloaves from oven. Pour off any excess grease if possible (I did this easily by tilting the pan) or use a clean paper towel to blot it up.

Add about 1 tablespoon of barbeque sauce into the divot of each meatloaf. Sprinkle meatloaves evenly with cheddar cheese. Return pan to oven and continue cooking until cheese is bubbly.

Remove from oven and serve immediately.

*Use lean ground beef because the excess fat won’t have a way to cook away from the meatloaf cups in the muffin tins.