Mini Meatloaves and Roasted Veggies Recipe

Instructions

1. Preheat oven to 375°F. Line a 15x10x1-inch baking pan with foil, coat a twelve 2½” muffin tin with nonstick cooking spray; set aside.

2. In a medium bowl combine beef, onion, ½ cup of sauce, bread crumbs, egg, parsley, garlic, ¼ tsp salt and 1/8 tsp pepper.

3. Divide mixture among muffin cups, pressing meat mixture into each.

4. In a large bowl toss the vegetables with oil, remaining salt and remaining pepper. Place in the baking pan. Place the baking pan and muffin cups on two separate oven racks. Bake 30 minutes or until an instant-read thermometer inserted in meat loaves registers 160°F. Remove pans from oven. Remove meatloaves from muffin cups. Serve meatloaves topped with remaining warmed sauce with vegetables on the side, and garnish with additional chopped parsley.

Note: Two muffin cup loaves per serving.

Mini Meatloaves and Roasted Veggies

Old World Style® Traditional Sauce

Old World Style® Marinara Sauce

Old World Style® Meat Sauce

Old World Style® Mushroom Sauce

Old World Style® Organic Traditional Sauce

20 MINUTES

30 MINUTES

6

Ingredients

Instructions

Seasoned Chicken & Peppers

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Mini Meatloaves and Roasted Veggies

Old World Style® Traditional Sauce

Old World Style® Marinara Sauce

Old World Style® Meat Sauce

Old World Style® Mushroom Sauce

Old World Style® Organic Traditional Sauce

20 MINUTES

30 MINUTES

6

Ingredients

Instructions

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