Tuesday Treats: Make-ahead Mini Meatloaves

When I start getting close to deadlines, I’m always looking for good food that’s easy to fix–or can be made ahead. These yummy Mini Mealoaves checks off both boxes.

Prep Time: 10 min.
Total Time: 55 min.
Servings: 6 servings
Keep these bacon-wrapped make-ahead mini meatloaves in the freezer for a fast, home-cooked solution to mealtime emergencies.

What You Need
2 eggs
3/4 cup milk
1-1/2 lb. lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/3 cup KRAFT Original Barbecue Sauce
3 green onions, sliced
6 slices OSCAR MAYER Bacon

Make It
Whisk eggs and milk in large bowl until blended. Add all remaining ingredients except bacon; mix lightly. Shape into 6 (1-inch-thick) patties; wrap bacon slice around edge of each patty.

Wrap individually in plastic wrap; place in freezer-weight resealable plastic bag. Seal bag. Freeze up to 3 months.

Heat oven to 375ºF. Unwrap frozen patties; place on rimmed baking sheet sprayed with cooking spray. Bake 40 to 45 min. or until done (160ºF). For a video and/or more information, CLICK HERE.

Katherine Barron Tate, as the mom of six strapping boys with a busy life of her own, happens to love this recipe. She could make a batch of these (and did when the Tate boys were growing up) and when the boys got home from school, work, dates (*waggles brows*), they could fix themselves a snack and often ate these patties on hamburger buns with a slice of cheese. 😉

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About Silver James

I like walks on the wild side and coffee. Lots of coffee. Warning: My Muse runs with scissors. Author of two award-winning series--Moonstruck and The Penumbra Papers, Red Dirt Royalty (Harlequin Desire) & other books! Purveyor of magic, mystery, mayhem and romance. Lots and lots of romance.
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