Mini Cheesy Barbecue Meatloafs

1 mini cupcake pan
1/2 cup barbecue sauce (divided)
1 cup shredded cheddar (divided)
1 pound extra lean ground beef (I use 96/4)
1/2 cup herb flavor stuffing mix ground into fine crumbs
1 teaspoon onion salt (or more depending on your tastes)
1 teaspoon pepper
2 tablespoons dried onion flake
1/4 cup egg beater or 1 egg
1/2 cup chicken stock or water (chicken stock adds more flavor)

In a large bowl, gently mix ground beef, 1/4 cup of the barbecue sauce, 1/4 cup of the cheese, stuffing bread crumbs, salt and pepper, onion flake, egg, and chicken stock until barely mixed together (do not over mix or meat will become tough). If mixture is too wet, you may add more bread crumbs as needed. Fill each muffin  tin a third of the way up with meatloaf mixture. It may be easier to roll them meat into little balls before placing them in the tins and then slightly smash them down. Place your thumb in the middle of each meat loaf to create a slight indent. Place about 1/2 tablespoon of bbq sauce on each meatloaf then add a sprinkle of cheese. Bake mini meatloafs at 400 degrees for 10 minutes or until cheese is melted and meat is no longer bright pink (cut into one with a knife to test). Serve with a side of homeade fried potato cakes, and salad. Enjoy! This recipe is also perfect for parties