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
Cynthia Lewis says
Another award-winning dish!!!
Dees_Kitchen says
Thank you so much Cynthia!