Mini Meatloaves

Years ago, when I made these mini-meatloaves for my husband and I for the first time, I vowed I would never make a traditional meatloaf again.  There is just something so tasty and so easy about them.  Fast forward to two kids later, and I am pretty sure I still will never go back.  When you have a meal that is a guaranteed hit, why mess with it?

INGREDIENTS: 

• 1 lb ground beef
• 1 (6 oz) package stuffing mix for chicken
• 1 cup water
• 1 tsp Italian seasoning
• appx 3/4 cup spaghetti sauce (sometimes I use salsa, which is delicious, too, and it would be easy to do both in the same batch if you already have a jar of salsa open)
• appx 3/4 cup cheese of your choice (I typically use cheddar, but have also used mozzarella)

DIRECTIONS:

1. Preheat oven to 375.  Mix meat, stuffing mix, 1 cup of water, and seasoning until well blended.
2. Press the mixture into 12 muffin cups sprayed with cooking spray; make an indentation in the center of each one with a spoon.
3. Spoon spaghetti sauce (or salsa) into the center of each meatloaf.  
4. Bake 30 minutes, until cooked through.  Top with cheese and bake 5 minutes longer.

Difficulty: Easy

Time:  about 15 minutes prep and 35 minutes baking

Source: adapted from Kraft Food & Family

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