Marvelous Mini Meatloaves

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Rating:

(5 votes) 5 5

A downsized version of the ever popular American meatloaf, this recipe has been a huge hit with my family! Mini meatloaves are fun and easy to please due to the amount of alterations you can make.

Shared by Tamara Warta

Ingredients

  • 1 lb. extra lean ground beef
  • 1 6-oz. pkg. stuffing mix (Stove Top works well)
  • 1 C. water
  • Choose ONE seasoning package from the following list:
  • 1. 1 tsp. Italian seasonings, 3/4 C. spaghetti sauce, 3/4 C. mozzarella cheese
  • 2. 2 tsp. chili powder, 3/4 C. salsa, 3/4 C. shredded cheese (mexican mixture)
  • 3. 1 tsp. dried oregano leaves, 3/4 C. chopped roasted red pepper, 3/4 C. crumbled feta.
  • 4. 1 tsp. garlic powder, 3/4 C. BBQ sauce, 3/4 C. shredded cheddar cheese

Directions

1. Preheat oven to 375 degrees.

2. Mix together meat, stuffing mix, water, and your chosen seasoning until blended well.

3. Fill 12 greased muffin cups and make an indentation in the center of each with a spoon.

4. Spoon in the rest of your chosen add-ins into the indentations.

5. Bake for around 30 minutes or until meat is cooked through.

6. Top with remaining cheese and continue baking until cheese is just melted.

Review this recipe:

Reviews (7)

  • Very easy to follow.... decide which "seasoning packet" you'd like to use.... throw it all together and put in cups!! Hubby really liked it for lunch.. Said easier to eat like a muffin... YAY!! Kids loved it and the best part is if kids don't like flavor that hubby likes I can make two different flavors lickety split!!! Would love to have more of your ideas!!

    Flag as inappropriate msoops  |  August 25, 2010

  • I agree it was confusing -- would have been much easier to understand if the seasonings and liquids were separated from the meat directions. This is from a very competent cook of 60 years. I'll try it tho....grannibecky

    Flag as inappropriate grannibecky  |  February 20, 2010

  • Again, I really do appreciate your recipe and I will try it some time later. I have plans for now, but I do know some men that adore meat loaves. And the only ones I knew to make were in the all famous, left over soup cans.

    Thank you so much for the so easy and good recipe and the muffin pan .... love it.

    Thank you so much,

    Sheryll & Critters.

    Flag as inappropriate Sheryll_Rufus  |  February 20, 2010

  • Oh my, I am so feeling awful about my water question. I seriously don't make meatloaf but once in ....... maybe ten years, or longer.... so I was just asking. Please forgive my stupid comment about too much water. I still have not tried the recipe. I kept it for my maybe next time..... and sorry about the stupid remark. I know it sure sounds easier than my old one. Thank you so much for your advice and of course the wonderfully easy recipe!!

    Flag as inappropriate Sheryll_Rufus  |  February 20, 2010

  • The amount of water is correct. I've made these often. What don't you understand? The seasoning goes in the meat mixture, the sauce goes on the indentation and the cheese can go on top. I like to put about a 1/2 inch cube of my chosen cheese inside the meatloaf instead of on top. String cheese or mont/jack cheese sticks cut up work great!

    Flag as inappropriate nancyjr  |  December 17, 2009

  • Sounds great, don't do meatloaf but once in about 10 years, but will keep this in mind for next time. Thanks for the tip about too much water, maybe a typo? I think if we start out adding a little bit of water at a time and or just moistening the Stove Top first, just enough to make it the correct consistency? Thanks for the recipe and the heads up on the too much water.

    Flag as inappropriate Sheryll_Rufus  |  October 28, 2009

  • First, the directions leave a lot to be desired. It doesn't specify how much of the seasoning to the meat mix and what should be left over and used for the indentations and topping! I had to guess! Also the liquid in each of the ingredients was wayyyyy toooo much.
    ; ie sauces. I had to bake mine an additional 30 mins. to get them to set. I suggest that all the seasoning be added up front and save back some of the cheese for topping later. Tasted OK, but way too soggy!
    MEP

    Reported mpoulin  |  September 7, 2008

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