Easy Italian Mini Meatloaf Supper
Category: meatloaf
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Serves/Makes: 6
Ready in: 30-60 minutes
- 1 1/2 pound lean ground beef
- 1 cup oats (quick or old fashioned, uncooked)
- 1/4 cup onion, finely chopped
- 1 large egg, lightly beaten
- 1 can (8 ounce size) tomato sauce
- 1/2 teaspoon black pepper
- 1 cup Italian cheese blend, shredded
- 1 teaspoon dried Italian seasoning
- 1/2 package (8 ounce size) rotini pasta
- 1 package (16 ounce size) frozen Italian vegetable blend, thawed
- 3 teaspoons olive oil or margarine
- 1 teaspoon dried Italian seasoning
- salt and pepper, to taste
- 1 can (14.5 ounce size) Italian seasoned diced tomatoes
- 1/2 cup Italian cheese blend, shredded
Heat oven to 350 degrees F. Combine ground beef, oats, onion, egg, tomato sauce, pepper, cheese blend and 1 teaspoon Italian seasoning. Mix lightly but thoroughly. Press approximately 1/3 cup meatloaf mixture into each of 12 medium muffin cups. Bake for 15 to 20 minutes or until centers are no longer pink. While meatloaves bake, prepare pasta according to package directions, adding vegetables during last 6 minutes of cooking. Drain well. Toss with olive oil, remaining 1 teaspoon Italian seasoning, salt and pepper. Spoon tomatoes into a microwave-safe bowl and microwave covered on HIGH until heated through. Remove meatloaves from muffin pans. Top with tomatoes and 1/2 cup cheese. Serve with pasta.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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