Meatloaf Minis - American, Italian or Mexican Style |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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. Ingredients:
1 lb extra lean ground beef |
1 (6 ounce) package stove top stuffing mix |
1 cup water |
3/4 cup kraft shredded cheddar cheese |
1 teaspoon garlic powder, for the american-style version |
3/4 cup barbecue sauce (kraft or bull's-eye original, for the american-style version) |
1 teaspoon italian seasoning, for the italian-style version |
3/4 cup spaghetti sauce, for the italian-style version |
2 teaspoons chili powder, for the mexican-style version |
3/4 cup 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.
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