Mozzarella Stuffed Italian Meatloaf Minis

Original cookbook page 31

These Mini Mozzarella Stuffed Italian Meatloaves are basically big meatballs stuffed with cheese and topped with sauce. They cook faster than a big meatloaf and you don't need to roll them into balls. They are a perfect weeknight meal.

Ingredients

• 1.25–1.5 lb ground turkey or beef
• 1 medium zucchini, grated
• 1 egg
• ¼ cup grated asiago or parmesan cheese
• 2 teaspoons garlic powder
• 1 tablespoon dried minced onion
• 1 teaspoon salt
• 8 oz mozzarella cheese, cut into 18 cubes
• 8 oz no sugar added pasta sauce, such as Classico Tomato & Basil

Instructions

1. Preheat oven to 400°F. Spray 18 holes of two regular sized muffin tins with cooking spray. Or line with foil liners for easier cleanup and then spray.
2. Stir together meat, grated zucchini, egg, grated cheese, garlic, onion, and salt.
3. Divide the meat between the holes of the prepared muffin tins. Press one cube of mozzarella into each meatloaf. Spoon a little sauce on each.
4. Bake for 30-35 minutes until cooked through. Serve with additional sauce if desired.