Thursday, July 9, 2009

Mini Meatloaves

Yesterday at Julie's, her zinnias were in full bloom and...

in the kitchen, we were making "Marvelous Mini Meatloaves" for Danielle and Daddy's supper.

Outside, "Relax-A-Bun" was teasing the beagles.

"Who me? I don't see any beagles."
Meatloaf Minis
1 lb. extra lean ground beef
1 pkg (6 oz) Stove Top Stuffing Mix
1 cup water
3/4 cup shredded cheddar cheese
Heat oven to 375 F.
Mix meat, stuffing mix, water and add-in (see options below).
Press into 12 non-stick muffin cups sprayed with cooking spray.
Make an indentation in center of each meatloaf with spoon; fill with sauce (see options below).
Bake 30 minutes. Top with cheese; continue baking 5 min until cheese is melted.
Seasoning options/add-in choices/cheese possibilities:
1 tsp italian seasoning/spaghetti sauce/shredded mozzarella cheese
2 tsp chili powder/thick 'n chunky salsa/shredded mexican four cheese
1 tsp dried oregano/chopped roasted red peppers/crumbled feta cheese
1 tsp garlic powder/barbecue sauce/shredded cheddar cheese
For a little kick, add 2T A1 sauce to meat mixture.
Serve with a hot baked potato and seasonal fresh vegetables.
To make ahead: Bake meatloaves as directed. Remove from muffin cups; cool completely. Place in freezer bags. Thaw in refrigerator, then reheat in 375 oven for 20 min or until heated through.

6 comments:

Laura said...

thanks April! they sound so good!

april said...

Actually good and easy!

Suz said...

I wish had you for a grandma

Doris said...

I remember beds of zinnias! Oh to have time. Wonderful little recipe, I'll have to try it. Maybe with ground turkey. I'd heard of little loaves wrapped around leftover Easter eggs... not to freeze though. Well, maybe.

Laura said...

April I tryed them and they turned out great. !!

Sandy said...

Sounds like a great recipe. Nice and easy!