This is Becca Katz for The Neko Cafe. Today we’re making a real treat – beer-cheese filled,
bacon wrapped, sriracha mini-meatloafs. Earlier, I mixed the ingredients for the beer
cheese filling in the food processor: eight ounces shredded sharp cheddar, one teaspoon
dry mustard, one-quarter teaspoon Worcestershire sauce, one-eighth teaspoon cayenne pepper,
one-eighth teaspoon Kosher salt, two teaspoons garlic powder, and five ounces of flat, dark
beer. Then I set the filling aside in the fridge
for about four hours. Next, I’m going to mix two pounds ground meat,
one egg, one and a half tablespoons tomato paste, three quarter cups of quick-cooking
oats, one tablespoon of Kosher salt, and one-half teaspoon black pepper.
Now I’ll form a handful of the meatloaf mixture into an oblong, place one tablespoon of cheese
filling in the center, make a second meat patty to cover, gather the edges together
and pat into a nice round meatball. Repeat until you’re done with all of the meat
and cheese. Now that all of the mini-meatloaves are in
place on the Neko Cafe baking mat, brush with a mixture of ketchup and sriracha .
I used one-half cup of ketchup plus one tablespoon of sriracha.
Bake at three-hundred seventy-five degrees for ten minutes.
After baking the mini-meatloaves for ten minutes, drape slices of bacon over the top of each
of them hot-cross-bun-style. Now bake for another forty minutes at three-hundred
seventy-five degrees. These mini-meatloaves look fabulous, and they
smell great, too! I can’t wait to try one. Mmm
Try this recipe, you and your family will love them.