Mozzarella-Layered Meat Loaf (Southern Living 1979)

Cher picked this recipe for us to try.  We all liked it pretty well.  Although, K-man said it needed more cheese.  When I was putting the cheese slices into the meat loaf, it seemed like enough, but I guess some of it was absorbed by the meat.  Not sure if that's true, but I should have stuck closer to the recipe on that part at least.  Obviously, the biggest thing I tweaked for this recipe was to make meat loaf muffins rather than meat loaf.  That was only to cut down on cooking time.

Mozzarella-Layered Meat Loaf Muffins
1 pound ground chicken
1/2 pound Mild Italian chicken sausage
1/2 cup breadcrumbs
1/3 cup grated Parmesan cheese
1 egg, beaten
2 T chopped fresh parsley
Sliced mozzarella cheese (I only used two slices; each 1/6 of a slice really fit into the muffin tin nicely, but it really could have used at least double that amount of cheese)

Combine all ingredients except mozzarella cheese; mix well.  Fill the bottom third of each lightly greased muffin cup.  Place cheese on top of meat mixture, leaving a slight border on all sides.  Evenly distribute the remaining mixture over cheese into each muffin cup; press lightly on sides to seal.  Bake at 350F for 25-30 minutes.


Lindy