Wednesday, January 26, 2011

Day 21

Day 21-A recipe

I'll share what my family just had for dinner last night.  It made a ton and everyone said they liked it.

Easy Italian Meatloaf
makes 8 servings

What You Need:
2 lb. lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
4 cloves garlic, minced
2 eggs, beaten
1 cup spaghetti sauce, divided
1-1/2 cups KRAFT Shredded Mozzarella Cheese, divided

Make It:
HEAT oven to 375°F.

MIX all ingredients except 1/4 cup each spaghetti sauce and cheese.

SHAPE into loaf in 13x9-inch baking dish sprayed with cooking spray.

BAKE 1 hour or until done (160ºF), topping with remaining sauce and cheese after 50 min.

Kraft Kitchens Tips

Serving Suggestion
Serve with hot mashed potatoes and your favorite steamed green vegetable to round out the meal.

How to Make Four Meatloaves
Shape meat mixture into 4 (5x3-1/2-inch) loaves. Bake at 375ºF for 40 min. or until done (160ºF), topping with remaining sauce and cheese after 40 min. Cool any leftovers, then wrap tightly and freeze up to 3 months. Thaw in refrigerator, then reheat before serving.

My tips:

I pressed the meat mixture into muffin tins and cooked 24 mini meatloaves.  And I only used about 2/3 cup cheese.  I served it with rice and green beans.

1 comment:

  1. What a good idea to use muffin tins to make mini meatloaves! I'm going to have to remember that. :)


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