Mini Italian Meatloaves

I've altered this recipe quite a bit. The original had a lot of carbs and called for it be cooked to as one large meatloaf. I don't like large meatloaves. They're greasy and take forever to cook. I mix up my meatloaf, and then use a muffin tin to make mini meatloaves. It greatly cuts down on grease, cooking time, and everyone gets plenty of the yummy crunchy part. The cheese in this recipe replaces the breadcrumbs, and holds the meat together.

Makes 12 servings

2 lbs. lean ground beef

3 eggs

1/2 cup grated Parmesan cheese (the kind in the can)

8 oz. Hunt's Basil, Garlic, & Oregano tomato sauce

1 teaspoon onion powder

1 teaspoon Italian seasoning

1/4 cup sweet yellow onion

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded mozzarella cheese

Preheat oven to 350 degrees and grease a 12 serving muffin tin. In a large bowl, combine ground beef, tomato sauce, diced onion, eggs, Parmesan cheese, Italian seasoning, salt, and pepper. Evenly fill in muffin tin with the meat mixture. Place muffin tin on a cookie sheet. It'll save a lot of clean up time later. Bake for 15 to 20 minutes. Remove from the oven and sprinkle with mozzarella cheese. If you'd like to add more tomato sauce, this is the time to do it, but I haven't figured the nutritional recipe with the extra sauce. Return to oven and bake for an additional 5 to 10 minutes. 

Nutritional Information for 1 meatloaf:

Calories: 198

Carbs: 2 g

Total Fat: 12 g

Protein: 21 g