Stuffed Mini Meatloaf

• Put meatball ingredients in a bowl and mix well until combined
• Separate mixture into 6 even balls
• Choose 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)
• Take one mince ball and mould over base of glass making an indent for filling
• Wrap a rasher of bacon around mince and secure with kitchen twine
• Remove meatball and place on tray, repeat with other meatballs
• Refrigerate for at least 2 hours or freezer for 15 minutes to firm mince back up
• Put filling ingredients in a bowl and mix well
• Place mince casings into slow cooker and evenly share filling mixture
• Cook for 3 1/2 hours on low
• Crack 1 egg into each meatloaf and sprinkle with cheese
• Cook for 1/2 hour on low or until egg to your liking

Notes

• Other grated veg can be added to mince mixture eg carrot.
• Filling mixture can be changed to suit your needs.
• One 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.
• When filling make sure you leave enough room for egg at end.
• Serve with chips or salad or veg or even just on bread roll as a burger.
• Cooked in breville 7L, if using other slow cooker times could vary.