Weeknight Mini Meatloaves
Minutes Prep Time: 15
Minutes Total Time: 45
Servings: 6
Difficulty: easy
Minutes Prep Time: 15
Minutes Total Time: 45
Servings: 6
Difficulty: easy
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
1 egg
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 92 mg | 9% |
Carbohydrate | 11 g | 4% |
Cholesterol | 84 mg | 28% |
Total Fat | 7 g | 11% |
Iron | 2 mg | 13% |
Calories | 194 kcal | 10% |
Sodium | 301 mg | 13% |
Protein | 20 g | 41% |
Saturated Fat | 3 g | 15% |
Sugars | 2 g | 0 |
Vitamin C | 6 mg | 11% |
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.
Weeknight Mini Meatloaves