There is always ground beef in the freezer. Joan used a pound to make this meatloaf. She served this comfort-food entrée with fresh asparagus and a baked potato.
Prep 15 min.
Total 1 hour 10 min.
What you need:
1 can (14 1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) Kraft Stuffing Mix for Chicken
1 lb. extra-lean ground beef
1 egg
2 green onions, finely chopped
1/2 Kraft Shredded Italian Five Cheese Blend
Make it:
Heat oven to 375˚F.
Mix tomatoes and stuffing mix. Reserve half for later use. Add meat and egg to remaining stuffing mixture; mix well. Press onto bottom of 8-inch square baking dish.
Combine reserved stuffing mixture and onions; spread over meat mixture. Cover.
Bake 45 min.; top with cheese. Bake uncovered, 10 min. or until meatloaf is done (160˚F).
Makes 4 servings.
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