MARVELOUS MINI-MEATLOAVES

I found tonight’s main dish on a blog, Gourmet Meals for Less, and I knew that Scott liked meatloaf so I thought I would give it a try. 

Marvelous Mini Meatloaves
makes 12 meatloaves

l pound extra-lean ground beef (1.69)
1 pkg. (6 oz.) Chicken flavored stuffing mix (use the cheapest you can find)
1 cup water

and choose from your favorite of the following combinations:

1 teaspoon italian seasoning, spaghetti sauce, shredded mozzarella
2 teaspoon chili powder, chunky salsa, mexi-cheese
1 teaspoon garlic powder, bbq sauce, cheddar cheese

Directions:

  • Preheat oven to 375°. 
  • Mix meat, stuffing mix, water and preferred seasoning until well blended.  
  • Press into 12 muffin cups sprayed with cooking spray. 
  • Make indentation in center of each with back of spoon; fill each evenly with spoonful of preferred sauce.
  • Bake 30-40 min. or until meatloaves are done (160°F). 
  • Top each meatloaf with sprinkle of cheese; bake 5 min. or until melted. 
  • Let stand 10 min.

Make Ahead and Freeze:  Bake meatloaves as directed. Remove from muffin cups; cool completely. Place in single layer on baking sheet; freeze 1 hour. Transfer to airtight container. Store in freezer up to 1 month. Thaw in refrigerator, and then reheat in 375°F-oven 20 min. or until heated through.

Here’s what you’ll need: 
(we went with the Italian Seasoning, spaghetti sauce and mozzarella cheese)
  • Preheat oven to 375 degrees.  
  • Put the hamburger meat in a bowl and add the stuffing.
  • Add 7-8 good dashes of Italian seasoning and 1 cup of water.  Mix together. 
  • Spray a muffin pan with Pam and then stuff each pan with the meat.

  • Push a little hole in the middle of each. 
  • Scoop in 1 Tbsp of spaghetti sauce in each (if you are making the Italian-style).
  • Bake for 40 minutes.

  • Once the meat is cooked through, pull out and add cheese to the top.  Put back in for 5-6 minutes or until cheese is melted.
Here’s what you’ll end up with:

This is the type of meal, too, in which if some of the people in your family like Mexican and some like Italian then it would be easy to make 6 of each.  Plus, I love how the recipe tells you how to make ahead and freeze, too.

If I could have changed one thing, I think next time I won’t get a chicken flavored stuffing.  I think, instead, I would look to see what other varieties there were.  For me, there was still just a hint of the taste of stuffing instead of traditional crumbled up crackers or I guess you could even use just bread crumbs as a binding.
Either way, we will definitely be having this meal again!

Hope you enjoy!
April

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