This post may contain affiliate links. We may make a (very) small amount of money if you click on or purchase through those links at no additional cost to you. This helps keep the lights on, but rest assured we do not link to products that we do not personally use and recommend.
Here is another favorite from the Working Woman’s Cookbook. I am seriously in love with this “vintage” book. I can’t stop making recipes out of it!
You know what else I love? Cheese. Anything with cheese is an automatic favorite of mine. Lucky for me, Cabot Cheese likes me enough to send me a few samples of their new snack cheese. I got some reduced fat cheddar and some reduced fat Habenero Cheddar.
They are really tasty and of course, my kids love them. I decided to do a little cooking with them too and stuff them in the middle of these mini meat loaves. The Habenero came out especially well. Just enough spicy kick for me.
Feel free to use regular shredded cheese in this recipe too! It will be just as tasty!
Stuffed Mini Meat Loaves
1 1/2 lbs ground chuck
1/3 cup milk
3 T dry breadcrumbs
1 t. dry mustard powder
salt and pepper
1 onion, chopped
1 bell pepper, chopped
3/4 cup shredded or cubed cheese
Hot Spaghetti or tomato sauce to serve
Preheat oven to 350 and grease a muffin tin.
Mix beef, breadcrumbs, egg, milk, and seasoning together in a bowl.
Use the rest of the beef to top each mini loaf, making sure to seal the edges.
Place muffin pan on a baking sheet to catch any spills and bake for 30-35 minutes.
Remove each loaf from the pan and top with tomato sauce. Serve and enjoy!