Bacon Wrapped Meatloaves

Whisk milk and egg in a large bowl. Add mince, stuffing mix, spring/green onions, 1/4 cup barbecue sauce and cheese. Season to taste. Mix well to combine.

Grease 6 holes of a Texas muffin pan with cooking spray. Slice the eye piece of each bacon rasher and place into the base of each muffin hole. Using 1 strip of bacon per hole, wrap bacon around edges to line.

Divide mince mixture into 6 portions and press one portion of meat into each hole. Cover with plastic wrap, label, date and freeze for up to 2 months. Thaw in the fridge overnight before baking.

Preheat oven to 180C (160C fan forced). Discard plastic wrap. Bake for 30 min, spoon over remaining sauce and bake a further 10 min. Serve topped with fresh herbs, accompany with a Greek style or mixed green salad.