I know I’ve said it before, but my daughter doesn’t care for cheese. I know…it’s strange. Well…what’s really strange is that macaroni & cheese is her favorite. She also doesn’t mind pizza with cheese on it. I haven’t figured out why she only likes cheese in certain forms and on certain dishes. What I’ve found is that I can work around the cheese issue once in a while. I love my meatloaf to be cheesy. I had been wanting to try bacon wrapped meatloaf for a while now…so I decided to test it out on mini sized meatloafs. I figured I could leave the cheese out of some so my daughter would be happy. It worked out perfectly. I think mini meatloaf muffins might be just the trick for customizing dinners for pickier eaters. 🙂 I’m going to be making my meatloaf this way from now on.
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Preheat oven to 375 degrees. Make the meatloaf mixture you usually make. Grease a muffin tin. Cut each slice of bacon in half. Chop cheddar cheese into small chunks (about 1 inch squares). Roll meatloaf mix into muffin size balls and wrap with one piece of the sliced bacon. Place into muffin tins. Slice an opening into the top of each meatloaf muffin. Place 2 -3 chunks of cheese inside (one will be sticking out). Slather with sauce if you’d like to. Bake at 375 for 30-45 minutes or until cooked through (they take less time than a loaf, but all ovens vary so check them often your first time)!