Ingredients

• 2/3 cup milk
• 1/2 cup plain dry breadcrumbs
• 2 pounds meatloaf mix (ground beef, pork and veal)
• 1 1/4 cups shredded Cheddar (about 5 ounces)
• 1/2 cup barbecue sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 4 small green onions, finely chopped (about 1/3 cup)
• 2 cloves garlic, minced
• 1 large egg
• Serving suggestions: mashed potatoes and a green salad

Instructions

1. Preheat the oven to 375 degrees F. Pour the milk over the breadcrumbs in a large bowl and stir to combine. Add the meatloaf mix, 1 cup of the cheese, 1/4 cup of the barbecue sauce, the salt, pepper, green onions, garlic and egg and mix with your hands until just combined.
2. Divide and shape the mixture into 6 balls and arrange the balls in a 6-cup nonstick muffin pan. Place the muffin pan on a rimmed baking sheet and brush the remaining 1/4 cup barbecue sauce on top of the meat.
3. Bake for 40 minutes, rotating the pan halfway through cooking. Sprinkle with the remaining 1/4 cup cheese. Continue to bake until the meatloaf muffins are cooked through to an internal temperature of 165 degrees F, about 5 minutes more; the interior muffins may take a little longer to cook. Cool 5 minutes in the pan.
4. Arrange on a serving platter and serve with mashed potatoes and a green salad.