Monday, November 21, 2011

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?

  • 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)
  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

Pin It


  1. I do the same one except I use garlic powder with BBQ sauce. It is on our menu for this week. LOL!

  2. Have you ever tried freezing these?