Muffin Pan Meatloaf
INGREDIENTS
2 pounds lean ground beef
1/2 cup grated carrots
1/2 cup grated zucchini
2 eggs, lightly beaten
1/2 cup milk
1/4 cup dry bread crumbs
2 tsp McCormick® Salt Free Garlic and Herb Seasoning
1 tsp McCormick® Basil Leaves
1/2 tsp McCormick® Oregano Leaves
Sauce
2 cups no salt added tomato sauce
1 tsp McCormick® Oregano Leaves
1/2 tsp McCormick® Garlic Powder
1/2 tsp McCormick® Crushed Red Pepper
INSTRUCTIONS
- Preheat oven to 350°F. For the Muffin Pan Meat Loaf, mix all ingredients in large bowl until well blended. Divide mixture into 12 balls. Place each ball into a muffin cup
- Bake 25 minutes or until cooked through. Let stand 5 minutes before serving
- Meanwhile, for the Sauce, place all ingredients in medium saucepan. Cook on medium heat until heated through, stirring occasionally. Serve with meat loaf
Recipe courtesy of
McCormick
Browse More Recipes!
When the temperatures climb, the last thing anyone wants to do is spend hours in a hot kitchen. The secret to staying cool? Refreshing foods, easy meals and icy treats that keep the heat at bay. Here’s your ultimate guide to surviving and thriving this summer.
Fireworks, family and fabulous food - July 4th is here, and it’s time to celebrate America’s birthday in style! There’s no better way to mark the occasion than with a table full of delicious, festive dishes. From classic cookouts to creative red, white and blue treats, we’ve got you covered so get ready to fire up the grill and gather your favorite people.
INGREDIENTS 16 oz. Packaged Refrigerated Sugar Cookie Dough 8 oz. Packaged Cream Cheese Softened ⅓ Cup Confectioner’s Sugar 1 tsp.Vanilla ¾ -1 Cup Blueberries ½ Cup Sliced Strawberries ½ Cup Raspberries Additional fruit (optional) INSTRUCTIONS Prep: Preheat your oven to 350°F. Press cookie dough into a 12-inch pizza pan. Bake for 15-20 minutes until golden brown. Cool in a pan on a wire rack. Create topping spread. In a mixing bowl, combine cream cheese, confectioner’s sugar. And vanilla. Spread on cooled cookie crust. Arrange blueberries, strawberries and raspberries on top. Serves 12.
