CHEESY ITALIAN MEATLOAF MINIS

Cheesy Italian Meatloaf Minis image

Provided by Dee Stillwell

Time 1h

Number Of Ingredients 17

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MEAT LOAF MIXTURE
3/4 c italian bread crumbs, or any you desire
1 c milk
1 lb lean ground beef
1 lb mild italian sausage
2 Tbsp olive oil
3/4 c each of chopped carrots, celery, and onion
3 clove garlic
1/2 tsp seasoning salt
1/2 Tbsp black pepper
2 eggs, beaten
about 4 oz jack, provolone, mozzarella or asedero cheese cut into 12 cubes
ITALIAN TOMATO SAUCE
1 can(s) 1 can progresso fire roasted tomato recipe starter cooking sauce
1 tsp each of dried basil and oregano
1/4 tsp garlic powder
salt and pepper to taste

Steps:

1. Mix together milk and bread crumbs and set aside to soak. Place carrots, celery and onion in food processor. Pulse till finely chopped. Saute veggies in 2 Tbl EVOO until softened. Grate in 3 cloves of garlic while cooking. Set aside to cool a little.
2. Mix together ground beef, sausage, bread crumb/milk mixture, cooled veggies, eggs and seasonings in bowl until well blended. Heat oven to 425 degrees. Spray a large 12 hole muffin pan with non stick spray. Fill each cavity with meatloaf mixture, packing it in tightly. Make a hole in the center of each. Press a cube of cheese in middle. Pack rest of meat mixture on top to cover cheese.
3. Place muffin pan on foil lined baking sheet to catch drips. Bake 30 minutes. Drain drippings from pan and return to oven for another 10 minutes. If you want them more brown, broil for a few minutes. Serve with Italian tomato sauce. Enjoy!
4. Italian Tomato Sauce: Heat sauce, oregano, basil, garlic powder, salt & pepper to taste...simmer 20 minutes until it reduces and thickens. Serve over mini meat loaves.