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.