Swiss and Bacon Mini-Meatloaf9:05:00 PM
I've mentioned before that we love mini food in my house. I think all kids love small-size food--maybe because it's scaled to their size. Mini-meatloaves like the ones I made here are a favorite in the adult department, too. I love them because they are quicker to cook, and they maximize the surfaces area to make that tremendously yummy crust that is in my opinion the best part of a meatloaf!
I happened to have some leftover bacon in the house that needed to be used up, so I thought that this recipe would be a lot like eating a bacon cheeseburger--only better.
1 lb ground beef
1/3 cup milk
1/3 cup rolled oats
5-6 pieces of bacon
1/3 cup onion, diced small
1 tsp garlic and onion seasoning or other grill seasoning
1 cup shredded swiss cheese
Preheat oven to 425. In a medium mixing bowl, place beef, milk and oats together.
Let sit for a couple of minutes to allow the milk to soak into the oats. While meat mixture is resting, crumble bacon into small pieces. Add all ingredients except the cheese into the bowl. Gently mix with your hand until all the ingredients are well incorporated. Place into a non-stick muffin tin. With your thumb, make an indentation in the center of each meatloaf. Place about 1-2 teaspoons of barbecue sauce in each indentation.
Bake for 20 minutes. Sprinkle cheese on top of meatloaves. Bake 2-3 minutes longer, or until cheese is melted and bubbly.