Meatloaf Minis - American, Italian or Mexican Style

Submitted by senseicheryl

"I received a booklet from Kraft Foods today which is called "food & family" and this is one of the recipes in it that I am posting here to try at a later date."

 

• Ready In: 45mins
• Ingredients: 10
• Yields: 12 mini meatloaves
• Serves: 6

ingredients

• 453.59 g extra lean ground beef
• 170.09 g package Stove Top stuffing mix
• 236.59 ml water
• 177.44 ml kraft shredded cheddar cheese
• 4.92 ml garlic powder, for the American-Style Version
• 177.44 ml barbecue sauce (Kraft or Bull's-Eye Original, for the American-Style Version)
• 4.92 ml italian seasoning, for the Italian-Style Version
• 177.44 ml spaghetti sauce, for the Italian-Style Version
• 9.85 ml chili powder, for the Mexican-Style Version
• 177.44 ml Taco Bell Home Originals thick 'n chunky salsa, for the Mexican-Style Version

directions

1. Preheat the oven to 375.
2. Spray a 12-cup muffin tin with cooking spray.
3. Mix meat, stuffing mix, water and the spice add-in for the version of meatloaf that you prefer.
4. Divide equally into the muffin cups.
5. Make an indentation in the center of each meatloaf with a spoon; fill with the sauce add-in for the version of meatloaf that you prefer.
6. Bake for 30 minutes or until cooked through, 160 degrees.
7. Top with cheese; continue baking 5 minutes or until the cheese is melted.

Reviews

[Karamia]

These meatloaf minis are delicious! I used the Stove Top cornbread stuffing mix, 93% lean ground beef, added one teaspoon garlic powder to the meat, and for the sauce I used 3/4 cup ketchup that was mixed with 1-2 tablespoons brown sugar with 1 teaspoon ground mustard ( it's the sauce I love from my recipe Sage Meatloaf) These have a nice stuffing flavor and were very filling! My husband loved them and I loved them too since they are so easy to make! They were done baking around 25 minutes, then I put the cheese on, so 30 minutes total. Thanks for posting!