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Mini Stuffed Meatloaves

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  • Prep 15 min
  • Total 50 min
  • Servings 12
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Bite-size comfort, our savory mini-stuffed meatloaves can be personalized with your favorite toppings and ready in under an hour.
By Jessica Walker
Updated Oct 23, 2015
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  • 1 lb lean (at least 80%) ground beef
  • 1/2 cup oats
  • 1/4 cup chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 3/4 cup shredded cheese, any kind (3 oz)


  • 3/4 cup barbecue sauce, pizza sauce or Old El Paso™ Thick ‘n Chunky salsa


  • 1
    Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • 2
    In large bowl, mix ground beef, oats, onion, salt, pepper and egg with hands or spoon. Using 1/4-cup measuring cup, scoop beef mixture into each muffin cup; press into cup.
  • 3
    Make indentation in center of mixture in each cup. Spoon 1 tablespoon cheese into each indentation. Top each with 1 tablespoon desired topping.
  • 4
    Bake 35 minutes or until meat thermometer inserted in center of loaves reads 160°F. Remove from muffin cups. If desired, top with additional topping before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use any of the additional toppings and combine with your favorite kind of cheese to make your family’s favorite meatloaf!


Nutrition Facts are not available for this recipe
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