Marvelous Mini Meatloaves

A perfect addition to your OAMC collection because you can start with the base recipe and then make 1 or all of the variations so that you don't feel like you are eating the same thing for every dinner. This recipe is great for singles too because the mini loaves are individual servings and you can take out as many or as few as you need. Makes 12 mini loaves

Ingredients

Base Recipe
1 1/2 lbs ground beef
1 (120 g) package Stove Top stuffing mix or dry bread cubes
1 tsp onion powder
1 cup water

For the Italian version
1 teaspoon Italian seasoning
1/2 cup pasta sauce
1/2 cup mozzarella cheese, shredded

For the Fiesta version
2 teaspoons chili powder
1/2 cup salsa
1/2 cup Monterey jack cheese, shredded

For the Mediterranean version
1 teaspoon dried oregano
1/2 cup roasted red pepper
1/2 cup feta cheese, crumbled

For the BBQ version
1 teaspoon garlic powder
1/2 cup barbecue sauce
1/2 cup cheddar cheese

Directions
Pour water over stuffing mix or bread cubes and allow bread to soften. Mix in meat and seasonings (choose one: Italian seasoning, OR chili powder, OR oregano OR garlic powder) until well blended. Press evenly into 12 greased muffin tins. Make a small indentation in the middle of each loaf with the back of a spoon. Fill the indentation with your choice of filling. (Choose one: pasta sauce OR salsa OR roasted red peppers OR BBQ sauce following the version of your choice.).

Freeze in muffin tins. Pop individual frozen loaves out of muffin tin and put into freezer bags To bake from frozen: Place frozen meatloaves on a baking sheet with foil underneath for easy clean up. Bake meatloaves for 30 minutes, or until loaves are cooked through. Top with the cheese specified in the recipe of your choice and bake 5 more minutes or until cheese is melted.