Meatloaf Parm Cups

One of my favorite fall foods is meatloaf.  It just screams back-to-school family dinner to me.  My biggest problem with meatloaf is that I have no portion control.  Enter:  the muffin tin.  It's a cute way to present your food but also really helps with portion control!

I adapted my recipe from Emily Bites-- her recipe was Chicken Parm Meatloaf, but I kept the flavor profile the same and used ground beef instead of chicken. Two meatloaf muffins was perfect for me; three for Austin.

Meatloaf Parmesan Cups

Ingredients
1 ½ lbs raw ground beef
2 large egg
6 Tbs dried breadcrumbs
1 tsp dried basil
¾ tsp dried thyme
¾ tsp oregano
3 garlic cloves, minced
1 red onion, chopped
¾ tsp salt
1 tsp black pepper
¾ cup Parmesan cheese
¾ cup pasta sauce
¾ cup reduced fat shredded Mozzarella cheese

Directions

Pre-heat the oven to 350.  Spray muffin tin with cooking spray.  In a bowl, combine ground beef, eggs, breadcrumbs, basil, thyme, oregano, garlic, onion, salt, pepper, and Parmesan cheese.  Mix together-- using your hands is the best way.
Form the meat mixture evenly into the 12 cups of your prepared muffin tin.  Use spoon to make little bowl in the meat mixture to cup the pasta sauce. Spread the pasta sauce evenly over the tops of each muffin. Bake for 20 minutes and remove from the oven. Top each muffin with about a Tbs of shredded cheese and return to the oven for 2-3 minutes until the cheese is melted.