The last meatloaf recipe I tried was such a huge hit, I decided to see if this Italian one would have the same response. I served it with green beans and it was probably the fastest I've ever seen Jackson eat dinner! (This kid takes for-ev-er!) We had about 4 "muffins" remaining so I may double it next time and freeze some. The only modification I will do is omit the "1 tsp salt" that was in the original recipe. With the cheese, it was a bit over-salted.
Ingredients:
- 1.25 - 1.5 lb ground beef (we used 1 lb. and it made 16 meatloaves)
- 1 medium zucchini, grated
- 1 egg
- 1/4 cup grated Asiago or Parmesan cheese
- 2 tsp garlic powder
- 1 tbsp dried minced onion
- 8 oz mozzarella cheese, cut into 18 cubes
- 8 oz no sugar added pasta sauce
Instructions:
- Preheat oven to 400. Spray 18 holes of two regular sized muffin tins with cooking spray. Or line with foil liners for easier cleanup and then spray.
- Stir together meat, grated zucchini, egg, grated cheese, garlic, onion, and salt. Divide the meat between the holes of the prepared muffin tins. Press one cube of mozzarella into each meatloaf. Spoon a little sauce on each.
- Bake for 30-35 minutes until cooked through. Serve with addition sauce if desired.
Recipe: http://joyfilledeats.com/mini-italian-meatloaves/
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