Red peppers and crumbled feta give these moist and marvelous mini meatloaves their Mediterranean-style appeal.
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
1 tsp. dried oregano leaves
3/4 cup chopped roasted red pepper s
3/4 cup ATHENOS Traditional Crumbled Feta Cheese
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Let's Make It
Heat oven to 375°F.
Mix first 4 ingredients just until blended; press into 12 muffin pan cups sprayed with cooking spray.
Use back of spoon to make indentation in center of each meatloaf; fill with peppers.
Bake 30 min. or until meatloaves are done (160°F). Top with cheese; bake 5 min. or until melted.
Serve with hot steamed seasonal fresh vegetables.
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 20 min. or just until warmed.
Stir 1/2 tsp. minced garlic into meat mixture before pressing into prepared muffin cups and baking as directed.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 2g
* 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.