This much loved classic is now made for little people to love too!
Ingredients:
- 1 lb. ground beef
- ¼ cup pasta sauce
- ¼ cup water
- ¼ cup dry seasoned bread crumbs
- 2 tbsp. grated cheese (parmesan or cheddar)
- ½ tsp. each dried oregano and basil leaves
- ½ tsp. salt
- 1 can condensed cream of mushroom soup
- 1/3 cup milk or water
Method:
- In a large bowl, using hands, mix together beef, tomato sauce and water until well combined. Add bread crumbs, cheese, oregano, basil and salt and mix until distributed evenly.
- Divide mixture evenly into 6 balls and place into a greased muffin tin. Flatten top slightly.
- Mix the condensed soup with the milk / water and stir to combine. Spoon 1 tbsp. of the soup mixture over the top of each mini loaf.
- Bake the meatloaves in a 375 degree oven for about 35 minutes or until meat thermometer reaches 160 degrees and they are no longer pink inside.
- Heat the remaining soup mixture in a small saucepan over medium heat until hot and bubbling, stirring occasionally.
- Serve with mashed potatoes, colourful vegetables and the Mushroom Sauce over top.
Serves 6.