Cheese-Filled Meat Loaf Muffins
Slow Cooker Creamed Corn and Buttery Peas
Ingredients
- 2 lb lean ground beef
- 1 cup crushed saltine crackers
- 2 Tbsp Montreal steak seasoning
- 2 Tbsp Worcestershire sauce
- 2 large eggs, lightly beaten
- 4 mozzarella string-cheese sticks, each cut into 6 pieces
- ¼ cup ketchup
- 2 Tbsp brown sugar
Instructions
- Preheat oven to 450°F.
- Stir together ground beef, crackers, steak seasoning, Worcestershire, and eggs in a large bowl.
- Press half of mixture into 12 muffin cups. Place 2 cheese stick pieces in center of each muffin.
- Press remaining meat mixture over cheese. Bake 15 minutes.
- Stir together ketchup and brown sugar; brush over meat loaf muffins.
- Bake 5 minutes longer or until beef is no longer pink in center. Let stand 5 minutes before serving.
Side Dish Ingredients
- 3 (15.25-oz) cans whole kernel corn, drained
- 1 cup milk
- 1 Tbsp sugar
- Pinch of salt
- 1 (8-oz) pkg cream cheese, cut into little pieces
- ⅓ cup butter, cut into little pieces
- 2 (10-oz) boxes sweet peas in butter sauce
Side Dish Instructions
- Place drained corn in a 3 or 4-quart slow cooker.
- Stir in milk, sugar and salt until blended.
- Top with cream cheese and butter pieces; do not stir.
- Cover and cook on HIGH 2 to 3 hours.
- Uncover and stir until butter and cream cheese are well blended; cover and cook 15 minutes longer. Serve hot.
- Cook peas according to package directions.
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