Monday, September 15, 2008

Recipe Monday

Hello my fellow bloggers and readers! I have decided to change things up a bit and instead of having a monthly recipe displayed on the side-bar of my blog, I will post a new recipe every Monday!! This way, you can scroll through my archives if you miss one! I am beckoning your recipes once again. Please send them my way via e-mail If I decide to post your recipe on Recipe Monday, I will be sure to mention your name. Please do not only give me your recipe, but also let me know the source of your recipe (i.e. grandma, cookbook, your own, Internet, etc.). Also, let me know why you like the recipe you are submitting. I hope you enjoy Recipe Monday!!

Marvelous Mini Meatloaves
(Kraft Food & Family Magazine Fall 2008)
Prep Time:5 min
Total Time:45 min
Makes:6 servings
What You Need:
1 lb. extra lean ground beef, 1 pkg. (6 oz.) STOVE TOP Stuffing Mix and 1 cup water and mix & match your recipe from these add-in options...

1 tsp. Italian seasoning
3/4 cup spaghetti sauce
3/4 cup KRAFT Shredded Mozzarella Cheese

2 tsp. chili powder
3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
3/4 cup KRAFT Shredded Mexican Style Cheese

1 tsp. dried oregano leaves
3/4 cup chopped roasted red peppers
3/4 cup ATHENOS Traditional Crumbled Feta Cheese


1 tsp. garlic powder
3/4 cup KRAFT or BULL'S-EYE Original Barbecue Sauce
3/4 cup KRAFT Shredded Cheddar Cheese

Then follow these 3 simple steps:
PREHEAT oven to 375°F. Mix meat, stuffing mix, water and the seasoning until well blended. Press evenly into 12 medium muffin cups sprayed with cooking spray; make an indentation in center of each with back of spoon.
SPOON add-ins evenly into indentations in meatloaves.
BAKE 30 min. or until meatloaves are cooked through (160°F). Top evenly with cheese; continue baking 5 min. or until cheese is melted. Let stand 10 min. before serving.

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