Prego sauce makes the mini meatloaves extra moist while Pepperidge Farm stuffing adds an extra boost of flavor. The best part is the surprise cheesy center. We love the idea of making mini meatloaves. You can refrigerate the baked meatloaves and reheat all at once if you're eating together, or one at a time- perfect for those nights when you're fitting dinner in around after-school activities!
cost per recipe: $11.48
The price is determined by the national average.
jar (24 ounces) Prego® Traditional Italian Sauce or Prego® Roasted Garlic Parmesan Italian Sauce
pounds ground beef
cups Pepperidge Farm® Herb Seasoned Stuffing
medium onion, chopped (about 1/2 cup)
cup chopped green pepper
teaspoon dried oregano leaves, crushed
ounces mozzarella cheese, cut into 6 pieces
cup shredded mozzarella cheese (optional)
Heat the oven to 400°F. Mix 3/4 cup sauce, beef, stuffing, eggs, onion, pepper and oregano thoroughly and shape firmly into 6 loaves, placing 1 piece cheese in the center of each loaf. Place the loaves into a 13x9x2-inch baking pan.
Bake for 25 minutes or until the meatloaves are cooked through. If serving immediately, top with the cheese, if desired, and serve with the remaining sauce (warmed). OR, cool the meatloaves completely. Wrap the meatloaves and refrigerate for up to 3 days. Cover and refrigerate the remaining sauce.
Unwrap the meat loaves and place with the remaining sauce in a 12-inch skillet. Cover and heat over medium heat until the meatloaves are hot. Sprinkle with the shredded mozzarella cheese and serve with grated Parmesan cheese, if desired.
January 9, 2008
I have made this a few times. There are only two of us; so that was way too mcuh to eat. We have enjoyed adding other vegetables to the meat. I have also substituted the mozzarella cheese with shredded and string cheese. We will definitely make again!
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