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1
Preheat the oven to 375 degrees F. Pour the milk over the breadcrumbs in a large bowl and stir to combine.
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2
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.
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3
Divide and shape the mixture into 6 balls and arrange the balls in a 6-cup nonstick muffin pan.
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4
Place the muffin pan on a rimmed baking sheet and brush the remaining 1/4 cup barbecue sauce on top of the meat.
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5
Bake for 40 minutes, rotating the pan halfway through cooking.
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6
Sprinkle with the remaining 1/4 cup cheese.
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7
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.
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8
Cool 5 minutes in the pan.
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9
Arrange on a serving platter and serve with mashed potatoes and a green salad.
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10
Cook's Note: This recipe may be doubled and frozen for future meals.
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11
After baking, remove the meatloaf muffins from the pan to cool.
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12
Wrap each individual portion with aluminum foil and freeze.
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13
To reheat: Thaw overnight in the refrigerator or on your counter for about 4 hours.
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14
Preheat the oven to 375 degrees F. Place the thawed muffins on a baking sheet in their foil packets and bake for 25 minutes.
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15
Carefully open the foil and continue to bake for 5 minutes until warmed through.
