Marvelous Mini Meatloaves

photo by:kraft

A customized take on comfort food means you not only get your own mini meatloaf, but you choose your cheese, seasoning and add-ins, too. This time it really is all about you.

time

prep:

10 min

total:

50 min

servings

total:

6 servings

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what you need

Take 1 lb. extra-lean ground beef, 1 pkg. (6 oz.) STOVE TOP Stuffing Mix and 1 cup water and mix & match your recipe from these options...

seasoning options	add-in choices	cheese possibilities
1 tsp. Italian seasoning	spaghetti sauce	KRAFT Shredded Mozzarella Cheese
2 tsp. chili powder	TACO BELL® Thick & Chunky Salsa	KRAFT Mexican Style Finely Shredded Four Cheese
1 tsp. dried oregano leaves	chopped roasted red peppers	ATHENOS Traditional Crumbled Feta Cheese
1 tsp. garlic powder	KRAFT or BULL'S-EYE Original Barbecue Sauce	KRAFT Shredded Cheddar Cheese

Then follow our 3 simple steps:

HEAT oven to 375°F. Mix meat, stuffing mix, water and seasoning until well blended. Press into 12 muffin cups sprayed with cooking spray.

MAKE indentation in center of each with back of spoon; fill evenly with 3/4 cup add-ins.

BAKE 30 min. or until meatloaves are done (160°F). Top evenly with 3/4 cup cheese; bake 5 min. or until melted. Let stand 10 min.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Serving Suggestion

Serve with a hot baked potato and steamed seasonal fresh vegetables.

Make Ahead

Bake meatloaves as directed. Remove from muffin cups; cool completely. Place in single layer on baking sheet; freeze 1 hour. Transfer to airtight container. Store in freezer up to 1 month. Thaw in refrigerator, then reheat in 375°F oven 20 min. or until heated through.

Special Extra

For a little kick, add 2 Tbsp. A.1. Original Steak Sauce to meat mixture before pressing into muffin cups as directed.

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watrq

posted:9/22/2009

To Kimgeo--the 3/4 cup measurement is for ALL the mini meatloaves--it says to distribute it. It's not PER meatloaf.

a cook

posted:9/22/2009

you add 3/4 cup for the entire recipe that gets distributed among all the mini meatloaves

kraft67

posted:9/22/2009

reply to previous rater... i would say that the 3/4 cup was for all of the minis, not just one.

a cook

posted:9/22/2009

Divide the 3/4c of the "add-ins" and 3/4c of cheese evenly among each of the 12 mini loaves.

sweet113

posted:9/22/2009

This is one of my family's favorites! So easy to make. We add garlic powder to our meat mixture & top some with BBQ & the rest with A1. They are moist & delicious! Gave this recipe to my mom & friend both agree it is great!

Anne08835

posted:9/22/2009

For Kimgeo, the recipe calls for a total of 3/4 cups of cheese to be shared among all of the mini loaves. Hope this helps.

cpaquin

posted:9/22/2009

In regards to kimgeo's question...these are made in a regular size muffin pan, so they are fairly good size. And when it says to add 3/4 cup add-ins and 3/4 cup of cheese, it does not mean per muffin. They mean you need 3/4 cup of add-in and 3/4 cup cheese for the entire recipe and you add a little bit to each meatloaf. This is a wonderfully easy way to make meatloaf, especially for those of us who have trouble getting it right the old-fashioned way!

tricky0ff

posted:9/22/2009

I always thought I made the best meatloaf until I tried this recipe and now I will always make meatloaf like this. My kids loved it, especially in the muffin size. I used silicone cups the first time and the meatloaf was a pain to clean out of each cup though.

kimgeo

posted:9/22/2009

I don't understand how these are put in a muffin pan, using the back of a spoon to make an indention and then you're adding 3/4 c of addins, and 3/4 c of cheese on top?? The mini meatloaves in the picture look small, and certainly don't have 3/4 c of cheese on them?? Any suggestions?

Christopher715

posted:9/22/2009

This recipe is EXCELLENT for portion control when dieting. You get TWO to a serving, which is quite enough. Add a green salad and low fat dressing, and you can get dinner for UNDER 400 calories. You can also place the remainder in Zip Top bags and freeze for future dinners. Great Job, Kraft!!!!! Chef Christopher