Be the ultimate meatloaf maker with our Sun-Dried Tomato Mini Meatloaves Recipe. Guests will surely be asking you for your mini meatloaves recipe later!
What You Need
Original recipe yields 8 servings
3/4 cup CLASSICO Sun-Dried Tomato Alfredo Pasta Sauce, divided
1 egg, beaten
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
1/4 cup CLASSICO Sun-Dried Tomato Pesto Sauce and Spread
2 cloves garlic, minced
2 lb. lean ground beef
36 RITZ Crackers, crushed
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
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Let's Make It
Heat oven to 375ºF.
Whisk 1/2 cup pasta sauce, egg and dressing in large bowl until blended. Stir in pesto and garlic. Add meat, cracker crumbs and 3/4 cup cheese; mix just until blended. Shape into 8 (1-inch-thick) patties. Place on rimmed baking sheet sprayed with cooking spray; top with remaining pasta sauce.
Bake 35 min. or until done (160ºF), topping with remaining cheese after 30 min.
Serve with a mixed green salad tossed with your favorite KRAFT Dressing.
Prepare using KRAFT Balsamic Vinaigrette Dressing.
Prepared meat mixture as directed; do not top with sauce or bake. Wrap patties individually in plastic wrap; place in freezer-weight resealable plastic bag. Seal bag. Freeze up to 3 months. When ready to use, heat oven to 375ºF. Unwrap frozen patties; place on rimmed baking sheet sprayed with cooking spray. Top with remaining pasta sauce. Bake 40 to 45 min. or until done (160ºF.), topping with remaining cheese after 35 min.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 12g
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.