Mozzarella Stuffed Mini Meatloaves

Meatloaf is the consummate American comfort food. I don't care much for the mushy ketchup smothered versions that are so prevalent in Americana cookbooks, so I like to create my own. My favorite (Not Your Grandma's Meatloaf that I published in November 2017), is spicy and not at all smothered in red sauce. This version does have the sauce, though it's neither BBQ or ketchup for a zesty difference. Served here with Traeger tots (recipe forthcoming) and grilled asparagus with spanish rosemary salt.



Prep time: 15 minutes
Cook time: 45 minutes
Preheat Oven: 400 degrees
Makes: 6 single serving meatloaves

Ingredients:

Meatloaves
1 large egg
3/4 cup milk
1/2 cup quick cook oats
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp italian seasoning
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 medium onion, finely diced
1 lb lean ground beef
3 string cheese, cut in half crosswise

Sauce
2/3 cup tomato sauce
2 tbsp sweet chili sauce
1 tbsp yellow mustard
1/2 tsp italian seasoning

Directions:

Line a large cooking sheet with foil and spray with nonstick cooking spray.

In a large bowl, combine egg, milk, oats, and spices; stir until well. Allow oats to absorb liquid for 5-10 minutes while prepping other ingredients. Add chopped onion and ground beef and mix well. Form into 6 equal sized balls. Insert each meatloaf with a piece of the string cheese half, making sure to wrap the meat mixture completely around the cheese. Place on baking sheet.

In a separate bowl, stir together tomato sauce, sweet chili sauce, mustard and italian seasoning. Spoon evenly over each meatloaf ball.

Bake for 45 minutes.