Stuffed Mini Meatloaf

1 tsp oil
1 large onion, minced
2 cloves garlic, minced
5 cups fresh bread crumbs from French bread, divided
1 lbs ground beef
2-8oz cans tomato sauce, divided
1 egg, lightly beaten
2 tbsp + 1 1/2 tsp worcestershire sauce, divided
2 tbsp + 1 1/2 tsp mustard divided
1 1/2 tsp dried thyme, divided
1 tsp salt, divided
1/2 tsp pepper, divided
1 1/2 cup shredded cheddar
1/4 minced fresh parsley

Preheat oven to 350F.  In skillet heat oil over medium heat.  Add onion and garlic; cook until softened 5-6 minutes.  Combine onion mixture with 4 cups bread crumbs, beef, 1 can sauce, egg, 2 tbsp worcestershire sauce, 1 tbsp mustard, 1 tsp thyme, 3/4 tsp salt and 1/4 tsp pepper.  Divide into 8 equeal portions.  Combine cheese, remaining crumbs, parsley and 1 tbsp mustard.  Roll into eight 4" cylinders.  On work surface place 1 cylindar of cheese mixture in center.  Fold meat mixture around cylinder to cover.  Form into rounded loaves.  Repeat with rest of meat mixture and cylinders.  Transfer to baking dish and cover.  Bake 25 minutes.  Meanwhile combine remaining sauces, mustard, thyme, salt and pepper.  Pour over loaves and bake uncovered 10 minutes.