Reserve 3 Tbsp. cheese. Mix remaining cheese with all remaining ingredients just until blended.
Press into 12 muffin pan cups sprayed with cooking spray.
Bake 30 min. or until done (160ºF), sprinkling with the reserved cheese after 20 min.
Kraft Kitchen Tips!
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. Sriracha sauce (hot chili sauce) to meat mixture before pressing into muffin cups as directed.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 4 g
Cholesterol 80 mg
Sodium 460 mg
Carbohydrate 12 g
Fibre 1 g
Sugars 4 g
Protein 23 g
6 servings, 2 mini meatloaves (160 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.