Cheesy Salsa-Mini Meatloaves

By carol gorman

Ingredients

• 1-1/4 cups Kraft 3 Cheese Mexicana Finely Shredded Cheese, divided
• 1 cup thick and chunky salsa, divided
• 1 lb. (450 g) extra-lean ground beef
• 1/2 cup finely chopped onions
• 12 saltine crackers, finely crushed (about 1/2 cup)
• 1 egg

Preparation

Step 1

Heat oven to 400ºF.

Reserve 3/4 cup cheese and 1/2 cup salsa for later use. Mix remaining cheese and salsa with remaining ingredients just until blended.

Press into 12 muffin pan cups sprayed with cooking spray; place on foil-covered baking sheet. Use back of spoon to make indentation in centre of each meatloaf.

Bake 20 to 25 min. or until done (160°F). Top with reserved salsa and cheese; bake 3 min. or until cheese is melted.