Make Parmesan Mini Meatloaves in muffin cups so that each member of the family can enjoy two of their own. The classic Italian flavors are always a hit.
What You Need
Original recipe yields 6 servings
1/2 cup CLASSICO Spicy Tomato and Pesto Pasta Sauce, divided
1/4 cup plus 2 Tbsp. KRAFT Grated Parmesan Cheese, divided
1 lb. lean ground beef
1/2 cup Italian-seasoned panko bread crumbs
1/4 cup finely chopped onion s
1 egg, beaten
2 cloves garlic, minced
1/4 tsp. black pepper
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Let's Make It
Heat oven to 375°F.
Reserve 1/4 cup each pasta sauce and cheese. Mix remaining ingredients just until blended.
Press into 12 muffin cups sprayed with cooking spray; top with reserved pasta sauce and cheese.
Bake 30 to 35 min. or until done (160°F).
Serve with a steamed green vegetable and small baked sweet potato.
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.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 2 mini meatloaves each
* 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.