Cheesy Meatloaf Cups
These tasty cheesy meatloaf cups cook quickly, and they’re perfect for portion control. I keep a bag of them in the freezer to reheat for busy weeknight dinners. They’re such a time saver.
Ingredients
Method
- Preheat oven to 375 degrees F (190 degrees C). Spray a 12-cup full-size muffin tin with cooking spray, and set aside.
- Place meat in a large bowl, and break up with a fork. Mix in stuffing, milk, egg, Italian seasoning, garlic powder, red pepper flakes, salt, and pepper until just combined.
- Scoop mixture equally into the 12 muffin cups, pressing down firmly on the bottom (using the bottom of a small glass works well) and up the sides, and spoon in some chili sauce. Make a well in the center of each, and spoon in some chili sauce.
- Bake uncovered in the preheated oven until cooked through, about 15 minutes. Evenly sprinkle each muffin cup with mozzarella, return to the oven, bake until cheese melts, 3 to 5 minutes more.
- Remove from the oven when an instant read thermometer, inserted into the center, reaches 160 degrees F (71 degrees C) and let rest for 5 minutes. Run a knife around the inside of each cup to loosen the meat, remove from muffin tin, garnish with a sprinkle of Italian seasoning, and serve.
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