Cheesy Mini Meatloaves
Cheesy Mini Meatloaves
Cheesy Mini Meatloaves
Cheesy Mini Meatloaves

Cheesy Mini Meatloaves

David Venable

Inspired by 5-8 Tavern & Grill in Minneapolis, MN, this recipe takes a classic meatloaf to a whole new level of flavor!

Ingredients

  • 3 mozzarella string cheese sticks, each cut in half
  • 8 oz thick-sliced bacon, small dice
  • 5 Tbsp zesty steak sauce
  • 4 Tbsp light brown sugar
  • 1 Tbsp molasses
  • 1.5 lbs beef, pork, and veal meatloaf mix
  • 1/4 cup onion, grated
  • 1 Tbsp Worcestershire sauce
  • 1/2 cup plain breadcrumbs
  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 1/2 tsp garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 Tbsp fresh parsley, chopped
  • 6 Tbsp crispy fried onions

Preparation

Preheat the oven to 350°F.
Line a baking sheet with parchment paper. Set aside.
Place the string cheese halves in the freezer for 1 hour.
Heat a medium-size skillet over medium heat. Add the bacon and cook until crispy, about 8–10 minutes, stirring frequently. Drain the bacon on a paper towel and let it cool.
In a small mixing bowl, stir the bacon, zesty steak sauce, brown sugar, and molasses together. Set aside.
In a large mixing bowl, add the meatloaf mix, grated onion, Worcestershire sauce, breadcrumbs, egg, milk, garlic, salt, pepper, and parsley. Gently mix with your hands until just combined.
Divide the mixture into 6 portions, about 6 oz each.
Place the frozen string cheese halves on the prepared baking sheet. Form the meatloaf mixture around each in a small, slightly flattened football shape.
Bake the meatloaves in the oven for 15–20 minutes. Remove the meatloaves from the oven and top them with the bacon glaze, then the crispy fried onions.
Bake in the oven for 5–8 minutes more, until a thermometer registers 160°F, then serve.

Cook's Notes

Gently mix the meat with your hands until just combined. Otherwise, the protein might get too tough.

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