Pizza Meatloaf Cups
photo by Hippie2MARS
- Ready In:
- 1 lb ground chuck
- 1 (3/4 ounce) packet good season's Italian salad dressing mix
- 1 cup frozen pepper stir fry vegetables
- 1 egg
- 1⁄4 cup grated parmesan cheese
- 1⁄2 cup Italian seasoned breadcrumbs
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- Preheat oven to 350 degrees.
- Place frozen veggies in a mini chopper and chop fine; set aside.
- Combine meat, chopped veggies, dressing mix, egg and Parmesan cheese until JUST mixed; do not overmix.
- Scoop about 1/3 c meat mixture into each muffin cup and press down.
- Sprinkle 2 T shredded mozzarella cheese on top of each cup.
- Place another scoop of the meat mixture on top of the cheese on each cup, pushing to the edges to seal.
- Bake for 35 minutes.
- Remove from oven and top each muffin with 2 T pizza sauce and 1 T shredded cheese.
- Return to oven and bake an additional 10 minutes, until cheese is melted.
Questions & Replies
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I bought Jumbo Muffin Tins just for this, they take up less room than round too, two on one shelf! It says serves 6, my tins have 6 cups each but your pic shows 2 on a plate; but at my age I can judge!! There were some changes due to our vegetarian diets & shopping choices but it is the idea I liked. I am in the UK so don’t have the specific brand salad dressing mix; not many salad mixes in packets here, but I found something Italian inspired. I don’t like ‘seasoning’ breadcrumbs with salt things as well as salt in the salad dressing mix, so used basil & grated garlic. (A family member suggested adding mint which I will do next time; & there will be a next time – many of them!) Local freezers have sliced multi-colour peppers packs & separate packs of sliced onions. I also don’t know what Americans mean by Pizza Sauce: we don’t have it here – we have tomato puree, Passata (sieved tomatoes) & Bolognese sauce; Bolognese or that type is meant to be served over pasta, so too wet, so chose Passata. I fried veggy mince in olive oil first, lifted to a plate in case there was untoward activity amongst hot/cold things, then followed as stated. They were GORGEOUS, seriously GORGEOUS Oh Yum!!! SO I made some more, good job I bought 2 tins! Your pic showed what I thought was cheesy broccoli & pasta, so I made this too with mushy peas from a can & the dinner roll shown. Wonderful, if children are younger, serve a smaller tin portion or if dieting etc or for lunchox. Actually, what I found most cute about your suggestions was the ‘surprise’ inside. I read an article about a woman living/working in Japan; while fluent in speech, her reading was not. Every day on her way to work, she bought a pack of 2 rice balls at the local supermarket. These are a popular lunch in Japan & sold with a ‘treat’ inside, traditionally a plum, but now could be seafood, chicken piece, a vegetable, fruit etc, but she couldn’t read it before eating it to see. So I really love your idea! P.S. My nephew thought I wanted to cook this because we look alike – as I have always had long dark, curly bushy hair I wondered – though I wear reading glasses. He said we had the same cheery smile & he can tell you love your children – oh Bless!!! Meanwhile, I YUM in the future…
RECIPE SUBMITTED BY
I'm an Arkansas native but spent my teen-aged years in Memphis. I have four grown sons and 12 grandchildren. I currently live in Chattanooga, TN and cook mainly for just two, which has been quite an adjustment!