Looking for a delicious single-serving recipe that can also be made-ahead and frozen? Our muffin-pan meatloaves are the answer - baking them in muffin pan cups gives you single-serving meatloaves that can be easily reheated. It's the perfect way to serve dinner in just minutes.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 onion, finely chopped
1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
1 lb. (450 g) extra-lean ground beef
1 pkg. (120 g) Stove Top Lower Sodium Stuffing Mix for Chicken
3/4 cup water
1/2 cup Kraft Shredded Mexican Cheese
1/4 cup Heinz Tomato Ketchup
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How do I make it ?
Heat oven to 375ºF.
Cook onions in dressing in nonstick skillet on medium 4 to 5 min. or until softened, stirring frequently.
Mix onions with remaining ingredients just until blended; shape into 6 large balls. Place 1 in each of 6 muffin pan cups sprayed with cooking spray.
Bake 40 to 45 min. or until done (160ºF). Cool completely.
Kraft Kitchen Tips!
Serve each meatloaf with 2 Tbsp. Heinz Tomato Ketchup for dipping.
Wrap each cooled meatloaf individually with plastic wrap, then foil. Freeze up to 3 months. To reheat, place 1 unwrapped frozen meatloaf on microwaveable plate. Microwave on HIGH 3 to 4 min. or until heated through.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 4 g
Cholesterol 50 mg
Sodium 640 mg
Carbohydrate 21 g
Fibre 1 g
Sugars 6 g
Protein 22 g
6 servings, 1 meatloaf (126 g) each
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.