I have many favorite meals that my mom makes best and meatloaf is one of them. I never thought meatloaf was something for one, but I found a recipe that makes them in muffin tins so they are evenly proportioned and has a few options for adding flavors. Once you make these, pop them out of the tins and then freeze for an upcoming lunch, much like Lin’s Little Chicken Pot Pies.
1 lb lean ground beef
1 cup water
1tsp Italian seasoning
3/4 cup spaghetti sauce
3/4 cup shredded mozzarella cheese
Mix meat, stuffing, water and seasoning
Spray muffin pan and press evenly into pan
Make an indentation and spoon in spaghetti sauce
Bake 30 minutes at 375* until baked through
Top with cheese and return to oven for 5 minutes
Makes 12 mini meatloaves with a suggestion of two per serving. Even with freezing, six meals is like meatloaf mania for this single girl so I use 1/2 pound or less of meat, bread crumbs in lieu of stuffing and less water (obviously).
You can change this up and use chili powder, salsa and cheddar cheese OR garlic powder, BBQ sauce and cheddar cheese.
Hope you’re enjoying frozen food week and look forward to new recipes and ideas to celebrate our March Madness of Lunch Packing! By the way, what did you pack today?