Weeknight Mini Meatloaves
15Prep Time Minutes
45Total Time Minutes
6Number of Ingredients
6 tablespoons Kraft® Grated Parmesan Cheese, divided
1 pound extra lean ground beef (95% lean)
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
1/2 cup dry bread crumbs
1 small yellow onion, finely chopped
|% Daily Value|
|Total Fat||7 g||11%|
|Saturated Fat||3 g||16%|
|Dietary Fiber||1 g||5%|
|Vitamin C||6 mg||11%|
|Vitamin A||246 iu||5%|
Heat oven to 375°F.
Reserve 3 tablespoons cheese. Mix remaining 3 tablespoons cheese with all remaining ingredients just until blended.
Press into 12 muffin cups sprayed with cooking spray.
Bake 30 minutes or until done (160°F), sprinkling with reserved cheese for the last 10 minutes.
To make ahead: Bake meatloaves as directed. Remove from muffin cups; cool completely. Place in single layer on baking sheet; freeze 1 hour. Transfer to airtight container. Store in freezer up to 1 month. Thaw in refrigerator, then reheat in 375°F oven 20 minutes or until heated through.