I’m migrating some recipes over to this site from the cooking site I started way back when, so you can look forward to some yummy foods popping up over here!

I love this recipe because it is EASY and versatile. I also like the idea of meatloaf muffins because I am a big fan of the crunchy outside of meatloaf and with these muffins, you get lots of crunch!

My favorite is the Mexcian variety with no cheese of course – it’s kind of like taco meatloaf and I LOVE my tacos! The Hubby would prefer the Italian version with LOTS of mozzarella and dipped in marinara. The boys also like the Italian version, which we nicknamed “pizza meatloaf muffins!”

I made a batch of Mexican and a batch of Italian last night for dinner and stuck the leftovers in the freezer to have on hand for a quick lunch!

Any other variation ideas? Let me know!

Meatloaf Muffins

For all varitations you’ll need the following…
1 lb. extra-lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix
1 cup water

Then you can mix & match your recipe from these options…

Seasoning – 1 tsp Italian seasoning
Add-in – spaghetti sauce (I used pizza sauce)
Cheese possibilities – shredded mozzarella

Seasoning – 2 tsp chili powder
Add-in – salsa or taco sauce
Cheese possibilities – Mexican style

Seasoning – 1 tsp dried oregano
Add-in – chopped roasted red peppers
Cheese possibilities – crumbled feta

Seasoning – 1 tsp garlic powder
Add-in – barbecue sauce
Cheese possibilities – shredded cheddar

Heat oven to 375°F. Mix meat, stuffing mix, water and seasoning until well blended. Press into 12 muffin cups sprayed with cooking spray.

Make indentation in center of each with back of spoon; fill evenly with 3/4 cup add-ins.

Bake 30 min. or until meatloaves are done (160°F). Top with 3/4 cup cheese evenly spread between muffins; bake 5 min. or until melted. Let stand 10 min.

{Recipe originally from Kraft Foods}

I’m linking up with Tasty Tuesday!