Holidays & Occasions
Baking & Desserts
Cheese & Dairy
Coffe & Beverages
Dinners & Sides
Spreads & Condiments
Dressings & Marinades
Healthy Living Articles
4 servings, 2 meatloaves (156 g) each
Read MoreRead Less
Tap or click steps to mark as complete
Prepare as directed, substituting Italian seasoning for the garlic powder and pasta sauce for the barbecue sauce.
Prepare as directed, substituting 2 tsp. chili powder for the garlic powder and salsa for the barbecue sauce.
Bake meatloaves as directed. Remove from muffin cups; cool completely. Place in single layer on baking sheet; freeze until firm. Transfer to airtight container; freeze up to 4 weeks. To serve, thaw in refrigerator, then reheat in microwave or in 375°F-oven until heated through.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
it was great every one that tried it loved it.
Yummy. Nice for a busy weeknight.
Made this many times. Always delicious, freeze extras for another super fast weeknight dinner. Whole family loves, even picky eater daughter. My husband & I prefer shredded cheese instead of cheese whiz.