Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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These cute little single-serve meatloaves bake quickly for an easy weeknight dinner.
Heat oven to 450°F. Spray 12 cup muffin pan with no-stick cooking spray. Place muffin pan onto 15x10x1-inch baking pan; set aside.
Combine all meatloaf ingredients except cheese slices in bowl; mix well. Stack 6 cheese slices. Cut into 4 even strips; then cut across into thirds to create 12 small square stacks of cheese.
Shape about 1/3 cupfuls meatloaf mixture into 12 (2 1/2-inch) balls. Press 1 stack cheese into center of each ball, covering evenly with meat mixture so cheese is in center. Place stuffed meatloaf mixture into muffin cups. Bake 20-25 minutes or until internal temperature is at least 165°F and meat is no longer pink.
Combine 1 1/4 cups water, 6 cheese quarters, butter and 1/2 teaspoon salt in 4-quart saucepan; cook over medium-high heat until cheese is melted and mixture is just begins to boil. Add potatoes and milk; mix well. Top with about 3 tablespoons potato mixture over each meatloaf; sprinkle with paprika, if desired. Serve immediately.
*Substitute 3/4 cup finely chopped carrot.
Dietary Fiber: 2g
Love it !
I love this recipe!!! My entire family loved this. I followed the recipe exactly as it said but used cheddar cheese instead. EVEN MY PICKY SIX YEAR OLD LOVED IT!
Everyone loved it and I used the ketchup with a few dashes of hot sauce. It really was moist and delicious.
I have been making my own individual meatloaf cupcakes for a long time. I started because my son doesn't like meatloaf so I would make him a seasoned one without the meatloaf seasoning. Now I make them so I can bring to work for my lunch. Also makes it easy to freeze leftover meatloaf if you have any.
This recipe is absolutey delicious. I made a few changes that really kicked up the flavor. Instead of onion I used shallots. Instead of pasta sauce I used ketchup with a splash of soy sauce, ketchup really compliments meatloaf . I will make this dish again and again
Love this recipe....... It is delicious!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3646
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
Even though it seems like summer may have just started, let’s face it – school is just around the corner. Even if you don’t want to think about it (or, let’s be honest here, are secretly excited to have the kids back in school), it helps to plan ahead. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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