Bruschetta Meatloaf Cups ~ Meatloaf loaded with Stuffing Mix, Diced Tomatoes, Cheese & Garlic!
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I’m going to admit that I rarely make meatloaf. You would think that it’d be a staple in my house considering I’m all about home made, comfort food. Let’s get real. It takes forever to bake and when I’m getting home from work my child wants to eat like 20 minutes ago so I need something fast and easy.
Enter meatloaf cups. They are just as amazing and regular meatloaf but they bake up so much faster. Making it the perfect meal for a busy weeknight. We can all use another meal like that right?
These meatloaf cups are a fun twist on regular meatloaf with minced garlic and tomatoes stuffed into them giving a perfect Bruschetta flair!
Today I’m sharing this amazing recipe over at Wine & Glue. Lisa had a baby about a month ago and asked if I would contribute a guest post for her and I said, “Duh, of course!” First of all because I adore her, but then I knew I might need to favor returned so I knew it’d be pretty smart of me!
Lisa and I met “virtually” over a year ago and we instantly hit it off. She’s such a sweet and kind person, plus she lives “close” to me in a neighboring state so we can officially whine about the cold weather and crappy winters together, vent about our blogging life and offer each other support in this crazy blogging world because unless you live it sometimes it’s just hard to understand! This past winter we were able to meet in person when we got to tour the Pillsbury headquarters. It was an amazing experience and she’s ever bit as sweet and wonderful in life as she is online!
Bruschetta Meatloaf Cups
- 1 (14 oz) can diced tomatoes, undrained
- 6 oz package chicken stuffing mix
- 1 pound lean ground beef
- 1 egg
- 1 Tbsp minced dried onion
- 3 garlic cloves, minced
- 1/2 c. shredded Italian 5 cheese blend
- Preheat 375 degrees.
- In a large mixing bowl mix together tomatoes and stuff mix. Reserve half of mixture. Add egg and ground beef to remaining half. Press into a greased muffin tin.
- Combine remaining mixture with onion and garlic. Spread over meatloaf mixtures. Cover.
- Baked 30-40 minutes or until cooked through. Top with cheese mixture. Baked 10 minutes or until cheese is melted.
by Julie Evink
|Serving Size||2 meatloaf cups|
|Amount Per Serving||As Served|
|Calories 304kcal Calories from fat 113|
|% Daily Value|
|Total Fat 13g||20%|
|Saturated Fat 5g||25%|
|Dietary Fiber 2g||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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