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Serve with a hot baked potato and hot steamed seasonal fresh vegetables.
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.
For a little kick, add 2 Tbsp. A.1. Original Sauce to meat mixture before pressing into muffin cups as directed.
My 5 year-old son helped me make this for dinner. It was easy to customize. We made 6 individual meatloaves that turned out moist and delicious. We will make again.
I made the italian version of this recipe last night and it was amazing! It was the first mini meatloaf recipe I've tried that was not dry at all.
Not only did my husband love it, but my picky toddler loved it too.
I made the Italian ones and they were delicious and so easy to make. Definitely will be making these again.