As you probably know, we're big fans of little meatloaves—like these delicious minis made with shredded cheese and BBQ sauce in a muffin tin.
What You Need
Original recipe yields 6 servings
1 lb. extra-lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix
1 cup hot water
3/4 cup KRAFT Shredded Colby & Monterey Jack Cheeses
2 green onions, thinly sliced
1/2 cup KRAFT Original Barbecue Sauce
1 Tbsp. brown sugar
Add To Shopping List
Let's Make It
Heat oven to 375ºF.
Mix first 5 ingredients until blended.
Press into 12 muffin cups sprayed with cooking spray.
Bake 25 min. or until done (160ºF), brushing with combined barbecue sauce and sugar for the last 10 min.
Remove baked meatloaves from muffin cups; cool, then freeze in single layer on baking sheet until firm. Transfer to airtight container; freeze up to 4 weeks. When ready to serve, thaw desired number of meatloaves in refrigerator overnight, then microwave until heated through. Or, place frozen meatloaves on baking sheet and bake in 375°F-oven for 20 min. or just until warmed.
Prepare using BULL'S-EYE Original Barbecue Sauce.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.