Stuffed Mini Meatloaf

  

August 10, 2017

Stuffed Mini Meatloaf 0 0 5 0

Individual meatloaf to suit all tastes

  • Prep: 15 mins
  • Cook: 3 hrs 5 mins
  • 15 mins

    3 hrs 5 mins

    3 hrs 20 mins

  • Yields: 6 serves

Ingredients

Meatball recipe

1kg of premium mince

2 eggs

1 cup fresh bread crumbs (I made my own)

1/3 cup of thick bbq sauce (I used brown sugar bourbon flavoured bbq sauce)

1 tablespoon of crushed garlic

2 tablespoons of Italian mixed herbs

1 grated zucchini

1/2 teaspoon ground black pepper

6 rashers of middle bacon (to wrap around meatball)

Filling

1/2 chop onion

1/2 chop capsicum

1 small tomato chopped

Topping

6 eggs

1/2 cup grated cheese (I used mozzarella)

Directions

1Put meatball ingredients in a bowl and mix well until combined

2Separate mixture into 6 even balls

3Choose a glass or cup that has continuous width , turn upside down and cover with glad wrap (this is to make it easier to remove mince)

4Take one mince ball and mould over base of glass making an indent for filling

5Wrap a rasher of bacon around mince and secure with kitchen twine

6Remove meatball and place on tray, repeat with other meatballs

7Refrigerate for at least 2 hours or freezer for 15 minutes to firm mince back up

8Put filling ingredients in a bowl and mix well

9Place mince casings into slow cooker and evenly share filling mixture

10Cook for 3 1/2 hours on low

11Crack 1 egg into each meatloaf and sprinkle with cheese

12Cook for 1/2 hour on low or until egg to your liking

Notes

1Other grated veg can be added to mince mixture eg carrot.

2Filling mixture can be changed to suit your needs.

3One family member didn't want filling so I scrunched up baking paper and placed in indent for first part of cooking so mince would hold its shape, removed when adding egg and cheese.

4When filling make sure you leave enough room for egg at end.

5Serve with chips or salad or veg or even just on bread roll as a burger.

6Cooked in breville 7L, if using other slow cooker times could vary.

Submitted by Karen Stuckings

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