Quick Mini Meatloaves
Quick Mini Meatloaves
Prep time:
Cook time:
Total time:
Serves: 6
Recipe from Hunt’s An individual meatloaf recipe baked in muffin cups and topped with a sweet and tangy tomato sauce. Quick Mini Meatloaves
Ingredients
- ORIGINAL NO-STICK COOKING SPRAY
- 1 CAN (8 OZ EACH) HUNT’S® TOMATO SAUCE
- 3 TABLESPOONS FIRMLY PACKED BROWN SUGAR
- 1 TABLESPOON GULDEN’S® SPICY BROWN MUSTARD
- 1 POUND GROUND CHUCK BEEF (80% LEAN)
- 1 CAN (14.5 OZ EACH) HUNT’S® PETITE DICED TOMATOES, DRAINED
- ⅓ CUP FINELY CHOPPED YELLOW ONION
- ¾ CUP ITALIAN-STYLE BREAD CRUMBS
- 1 EGG, BEATEN
- ⅛ TEASPOON SALT
- ⅛ TEASPOON GROUND BLACK PEPPER
Instructions
- PREHEAT OVEN TO 400°F. LIGHTLY SPRAY 6 MEDIUM MUFFIN CUPS WITH COOKING SPRAY; SET ASIDE. COMBINE TOMATO SAUCE, BROWN SUGAR AND MUSTARD IN SMALL BOWL; SET ASIDE.
- COMBINE ALL REMAINING INGREDIENTS IN LARGE BOWL. ADD ¼ CUP RESERVED SAUCE MIXTURE TO MEAT MIXTURE AND MIX IN. DIVIDE MEAT MIXTURE EVENLY AND PLACE INTO PREPARED MUFFIN CUPS. PLACE MUFFIN PAN ON BAKING SHEET.
- BAKE 25 MINUTES OR UNTIL NO LONGER PINK IN CENTERS (165°F). TOP EACH MINI LOAF WITH 2 TABLESPOONS SAUCE; BAKE 5 MINUTES MORE OR UNTIL SAUCE IS SET. SERVE WITH REMAINING SAUCE.
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