Stuffed Mini Meatloaf
Servings Prep Time
6serves 15minutes
Cook Time
4hours
Servings Prep Time
6serves 15minutes
Cook Time
4hours
Ingredients
MEATBALL RECIPE
FILLING
TOPPING
Instructions
  1. Put meatball ingredients in a bowl and mix well until combined
  2. Separate mixture into 6 even balls
  3. 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)
  4. Take one mince ball and mould over base of glass making an indent for filling
  5. Wrap a rasher of bacon around mince and secure with kitchen twine
  6. Remove meatball and place on tray, repeat with other meatballs
  7. Refrigerate for at least 2 hours or freezer for 15 minutes to firm mince back up
  8. Put filling ingredients in a bowl and mix well
  9. Place mince casings into slow cooker and evenly share filling mixture
  10. Cook for 3 1/2 hours on low
  11. Crack 1 egg into each meatloaf and sprinkle with cheese
  12. Cook for 1/2 hour on low or until egg to your liking
Recipe 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.