Reserve 3 Tbsp. cheese. Mix remaining cheese with all remaining ingredients just until blended.
Press into 12 muffin cups sprayed with cooking spray.
Bake 30 min. or until done (160ºF), sprinkling with reserved cheese for the last 10 min.
Serve with a hot baked potato and hot steamed seasonal fresh vegetables.
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 min. or until heated through.
For a little kick, add 2 Tbsp. A.1. Original Sauce to meat mixture before pressing into muffin cups as directed.
The extra-lean ground beef makes these mini meatloaves a smart choice for eating well. And as a bonus, the tomatoes in them add a good source of vitamin C.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.