Cheesy Italian Meatloaf Minis

Name: Cheesy Italian Meatloaf Minis
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6-8
Cuisine: Italian
Ingredients: 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

By Dee Stillwell
@LILLYDEE

I love Italian sausage and so does my family. I use it in my spaghetti sauce and a few other dishes I make..so I figured why not in an Italian meatloaf.
I like making my meatloaves in my large muffin tin because they cook faster and are already portioned, but because of the grease run off when using Italian sausage, I would probably form large meatball around the cheese and bake on the broiler pan.
Progresso Recipe Starter cooking sauces are very good. My fave is the fire roasted tomato. Try it and let me know if you like it...You can also use your favorite Italian tomato sauce instead.

Rating:

★★★★★ 1 vote5

Comments:

19 Comments

Serves:

6-8

Prep:

20 Min

Cook:

40 Min

Ingredients

Add to Grocery List

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

How to Make Cheesy Italian Meatloaf Minis

Step-by-Step

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.
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.
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!
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.