#1,670: BBQ Meatloaf Minis

As I've stated before, we are a meatloaf loving family and I make some sort of it on a fairly regular basis, especially in the fall and winter months.  If you're like me and you prefer the edges of the meatloaf, you'll probably enjoy this recipe because each piece kind of has a nice crispy edge.  

This recipe is super easy to throw together and I even made it a few weeks ago.  Just mix the water, bbq sauce, stuffing and ground meat together and portion out in your muffin tins.  Cover with wax paper and freeze (still uncooked).  Once frozen, pop them out of the muffin tins and place in a gallon ziplock bag and freeze until ready to use.  When you are ready to eat it, let it thaw in the fridge overnight, then place them back in the muffin tins and bake as directed below.  

1 package (6 ounces) stuffing mix

1 cup water

2 tablespoons hickory smoke-flavored barbecue sauce (I used honey bbq)

1 pound ground beef (I used ground turkey)

1 cup (4 ounces) shredded cheddar cheese (I used mozzarella)

Additional barbecue sauce, optional

Preheat oven to 375°. In a large bowl, combine stuffing mix, water and 2 tablespoons barbecue sauce. Add beef; mix lightly but thoroughly. Place 1/3 cup mixture into each of 12 ungreased muffin cups, pressing lightly.

Bake, uncovered, 18-22 minutes or until a thermometer reads 160°. Sprinkle tops with cheese; bake 2-4 minutes longer or until cheese is melted. If desired, serve with additional barbecue sauce.