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Dee's in the Kitchen

Join me in the kitchen for some cooking fun!

Dinner

Italian Meatloaf Muffins

Italian Meatloaf Muffins

Makes approx. 5-6 Individual Meatloaves

Ingredients

1 lb., Ground Beef, 80/20

1 lb., Ground Pork

1/4 Cup, Panko Breadcrumbs (plain style)

1/4 Cup, Italian Breadcrumbs

1 Egg

1/2 Cup, Fire Roasted Tomatoes, pureed

1/4 Cup, White Cheddar Cheese, Shredded

1/4 Cup, Parmigiano-Reggiano Cheese, shredded

1 Teaspoon, Garlic Salt

1 Teaspoon, Italian Seasonings

2 Garlic Cloves, minced

Few Dashes, Worcestershire Sauce

S&P

Sauce:

1/2 Cup, Fire Roasted Tomatoes, pureed

2 Tablespoons, Ketchup

2 Tablespoons, Panko Breadcrumbs

2 Tablespoons, Italian Breadcrumbs

2 Tablespoons, Cheddar Cheese, shredded

2 Tablespoons, Parmigiano-Reggiano Cheese, shredded

**Extra Cheese to top meatloaf

Instructions

Preheat oven to 425F.  Spray a large muffin tin with cooking spray and a drizzle of olive oil; set aside.

To a large mixing bowl, add the ground meat, ground pork with the Panko breadcrumbs, Italian breadcrumbs, shredded cheese and egg.

To a mini food processor, add the fire roasted tomatoes, S&P and garlic salt.  Puree the mixture then add to the meat.   Mix all the ingredients together until all combined.  Form into 5-6 large servings (you can roll into meatballs).  Place into each muffin cup and gently press them down.

Puree the remaining fire roasted tomatoes with ketchup, Panko, Italian breadcrumbs and cheese.  Spoon about 2 Tablespoons on top of each meatloaf.  Bake in the oven for approx. 15 minutes.  Then, top each meatloaf with about 1-2 tablespoons of the extra cheese, continue baking for another 5 minutes, until cheese is melted.

Remove from the oven, serve with any of your favorite side dishes.

Mangia! Enjoy!

Notes

We served our individual meatloaves with a side of Au Gratin Potatoes and Broccoli.

Click here to get our potato recipe:  Au Gratin Potatoes

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  1. Cynthia Lewis says

    October 4, 2016 at 11:54 am

    Another award-winning dish!!!

    • Dees_Kitchen says

      October 5, 2016 at 8:07 pm

      Thank you so much Cynthia!

About Dee

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