Chef Evelyn Paul: Hi! I am Chef Evelyn Paul with Kroger. Today I'm making cheese stuffed mini-meatloaves. While my oven is heating to 350 degrees, I'm going to start assembling my meatloaf. I'm going to prep my muffin tin with a little bit of non-stick cooking spray and then to my large bowl, I'm going to add one beaten egg, 3/4 cups of milk, 1/2 cup of uncooked quick oats, 1 teaspoon of salt, to that I'm going to add 1 pound of lean ground beef, you could also sub, ground turkey, it works just as well in this recipe, and then I'm going to mix all of this together.
So now that my meatloaf mixer is blended thoroughly, I'm going to take a about a quarter cup of the mixer and face it in the palm of my hands and then I have twelve cubes of cheddar that I am going to take one cube, place is it in the center of my meat mixer and I am going to form the meat around the cheese to cover it and form nice small rounds. I am going to then place this in the muffin tinSo my tray is full and ready to go. I'm just going to make a quick topping for my meatloaf. I am going to combine one quarter cup a packed light brown sugar to 2/3 cups of ketchup. I am going to combine thoroughly and mix it through and then I am going to just take a little bit, just a quarter teaspoon and I am going to spread evenly over each meatloaf. You just need a little bit, so you get that nice sweet flavor when you take your first bite, and now I'm going to bake in the oven for 30 minutes on a center rack. So my cheese stuffed mini-meatloaves are ready, and you know these are great as an entre, but today I'm serving them as an appetizer and I'm plating them in these individual serving dishes. So I am just going to take a regular spoon and I'm going to scoop out our meatloaf from the tin and place them in my serving dishes. Doesn't that look great? Enjoy!