August 10, 2017
Individual meatloaf to suit all tastes
4 hrs 15 mins
1kg of premium mince
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)
1/2 chop onion
1/2 chop capsicum
1 small tomato chopped
1/2 cup grated cheese (I used mozzarella)
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
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
August 24, 2017
I’d use any 🙂
August 22, 2017
Can you use normal bbq sauce?
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