1/4 cup milk
500g lean beef mince
1/2 cup seasoned dried stuffing mix
3 spring/green onions, thinly sliced
1/2 cup barbecue sauce
1/2 cup finely grated tasty cheese
6 slices bacon, rind and excess fat trimmed
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.