It's what's for supper...

Prep Time:
5 minTotal Time:
45 minMakes:
6 servings


What You Need
Take 1 lb. extra lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix
1 cup water and mix & match your recipe from these options...

• 1 tsp. Italian seasoning 3/4 cup spaghetti sauce 3/4 cup KRAFT Shredded Mozzarella Cheese


• 2 tsp. chili powder 3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa 3/4 cup KRAFT Shredded Mexican Style Cheese


• 1 tsp. dried oregano leaves 3/4 cup chopped roasted red peppers 3/4 cup ATHENOS Traditional Crumbled Feta Cheese

1 tsp. garlic powder 3/4 cup KRAFT or BULL'S-EYE Original Barbecue Sauce 3/4 cup KRAFT Shredded Cheddar Cheese


Make It In Three Steps
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PREHEAT oven to 375°F. Mix meat, stuffing mix, water and the seasoning until well blended. Press evenly into 12 medium muffin cups sprayed with cooking spray; make an indentation in center of each with back of spoon.

SPOON add-ins evenly into indentations in meatloaves.

BAKE 30 min. or until meatloaves are cooked through (160°F). Top evenly with cheese; continue baking 5 min. or until cheese is melted. Let stand 10 min. before serving.

Serving Suggestion: Serve with a hot baked potato and steamed seasonal vegetables.

Make Ahead: Prepare as directed. Remove from muffin cups; cool completely. Place in single layer on baking sheet; freeze until firm. Transfer to airtight container. Store in freezer up to 1 month. Thaw in refrigerator, then reheat in 375°F-oven for 20 min. or until heated through.

Special Extra: For a little kick, add 2 Tbsp. A.1. Original Steak Sauce to meat mixture before shaping into meatloaves.

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