Hunt's® Touchdown Mini Meatloaf
Minutes Prep time: 25
Minutes Total time: 50
Servings: 8
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 50
Servings: 8
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 pounds ground round beef (85% lean)
1 can (8 oz each) Hunt's® Tomato Sauce
2 tablespoons Worcestershire sauce
2 eggs
1 cup quick-cooking rolled oats
1 envelope (1 oz each) dry onion soup mix
1/2 cup Hunt's® Tomato Ketchup
2 tablespoons firmly packed brown sugar
2 teaspoons cider vinegar
1 stick (1 oz each) part-skim mozzarella string cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 67 mg | 7% |
Carbohydrate | 20 g | 7% |
Cholesterol | 124 mg | 41% |
Total Fat | 16 g | 25% |
Iron | 3 mg | 19% |
Calories | 342 kcal | 17% |
Sodium | 807 mg | 34% |
Protein | 28 g | 56% |
Saturated Fat | 6 g | 30% |
Sugars | 9 g | 1% |
Vitamin C | 3 mg | 4% |
Preheat oven to 375°F. Line shallow baking pan with aluminum foil; spray foil with cooking spray.
Mix beef, tomato sauce, Worcestershire sauce, eggs, oats and soup mix in large bowl until well blended. Shape into 8 oval-shaped meatloaves, about 5x3 inches; place in prepared pan. Stir ketchup, brown sugar and cider vinegar together in a small bowl. Spread ketchup mixture evenly over tops of meatloaves.
Bake 30 to 35 minutes or until meatloaves are cooked through (160°F). Cut cheese stick into thin strips. Cut strips into 8 long pieces and 32 short pieces. Place 1 long piece and 4 short pieces on each meatloaf to resemble 'laces' on a football.
Hunt's® Touchdown Mini Meatloaf