These meatloaf muffins–a cross between a meatball and a mini meatloaf–are easy to freeze in individual portions. Make a double batch now and freeze half for dinner next week.
Cook's NoteThis recipe may be doubled and frozen for future meals. After baking, remove the meatloaf muffins from the pan to cool. Wrap each individual portion with aluminum foil and freeze. To reheat: Thaw overnight in the refrigerator or on your counter for about 4 hours. Preheat the oven to 375 degrees F. Place the thawed muffins on a baking sheet in their foil packets and bake for 25 minutes. Carefully open the foil and continue to bake for 5 minutes until warmed through.
Preheat the oven to 375ºF. Pour the milk over the breadcrumbs in a large bowl and stir to combine. 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.
Divide and shape the mixture into 6 balls and arrange the balls in a 6-cup nonstick muffin pan. Place the muffin pan on a rimmed baking sheet and brush the remaining 1/4 cup barbecue sauce on top of the meat.
Bake for 40 minutes, rotating the pan halfway through cooking. Sprinkle with the remaining 1/4 cup cheese. Continue to bake until the meatloaf muffins are cooked through to an internal temperature of 165ºF, about 5 minutes more; the interior muffins may take a little longer to cook. Cool 5 minutes in the pan.
Arrange on a serving platter and serve with mashed potatoes and a green salad.