twice-baked meatloaf
Where my potato fiends at? If you miss twice-baked potatoes, this meatloaf will hit the spot!
Ingredients
2 oz / 50g pork rinds
1 lb / 500g ground beef
1 lb / 500g pork sausage
2 eggs
8 oz / 250g cream cheese
8 oz / 250g sour cream
8 oz / 250g shredded cheese
salt to taste
Instructions
- Preheat oven to 350F / 180 C
- crush pork rinds into a blender fitted with an “s” blade and grind into a fine powder
- if you do not have an “s” blade attachment, place pork rinds into a baggie and use a rolling pin to crush the pork rinds into a fine powder
- mix pork rind powder with ground beef and pork sausage, eggs, and salt to taste
- once thoroughly mixed, divide into 10 loosely shaped balls
- place in muffin tin and smoosh center to create hollow in the center of the meatball
- bake in muffin tin lined with cupcake papers for 25-30 minutes until internal temperature reaches 165F
- while the meatloaves are baking, mix together cream cheese, sour cream, shredded cheese, and salt to taste
- after meatloaves are cooked, fill with the cream cheese filling and broil on high for 5-7 minutes.
Helpful Amazon Links:
– blender
– best salt ever, use code meatfam for 15% off your order
As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links.