The whole family will love
these yummy little miniature meatloaves topped AND filled with
asiago cheese.
Mini
Meatloaves with Asiago Cheese
- 1 onion, finely chopped
1 clove garlic, finely chopped
1 pound very lean ground beef, such as ground round
2/3 cup tomato or pizza sauce
1 teaspoon dried basil
3/4 teaspoon dried oregano
Salt and pepper to taste
6 to 8 ounces Wisconsin Asiago cheese
- Preheat oven to 425°F
(220°C). Spray a 12-count muffin tin with cooking spray.
Set aside.
- Mix all ingredients EXCEPT
cheese in a large bowl.
- Form the mixture into
12 2-inch balls.
- Shred 4 ounces of the
Asiago and set aside.
- Cut remaining Asiago into
12 cubes, approximately 1/2-inch square.
- Make a hole in top of
each meatloaf ball and place one cheese cube inside. Reshape,
covering cheese completely.
- Bake about 25 to 30 minutes
or until done to your taste. Sprinkle the shredded Asiago over
the meatloaves during last 3 minutes of cooking.
- Remove loaves from oven
and remove immediately to a warm platter. Let sit 2 to 3 minutes
before serving.
Makes 6 (2 mini meatloaf)
servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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