- Prep Time: 10 Minutes (Total Time: 40 Minutes)
- Serving Size: 8
- 1 cup Water
- 1/4 cup Beef Gravy
- 2 pounds Ground Beef
- 1 package (6 ounces) STOVE TOP Stuffing Mix For Chicken
- 2 Eggs, Beaten
PREHEAT oven to 400°F. Mix water and gravy in large bowl. Add meat, stuffing mix and eggs; mix lightly.
SHAPE into four oval loaves on foil-covered baking sheet.
BAKE 30 min. or until cooked through (160°F). Slice and serve with your favorite vegetables.
KRAFT KITCHENS TIPS
Mini Meatloaves and Swedish Meatballs Plan ahead! Prepare meat mixture as directed. Divide in half; shape half of the mixture into two oval loaves on foil-covered baking sheet. Shape remaining meat mixture into 16 meatballs, each about 1 inch in diameter. Place, in single layer, on another foil-covered baking sheet. Bake meatballs and meatloaves at 400°F for 20 min. Remove meatballs from oven. Bake meatloaves an additional 10 min. Serve meatloaves tonight. Refrigerate meatballs overnight. The next day, mix 1-1/4 cups beef gravy and 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream in large saucepan. Add meatballs; cook on low heat 10 min. or until meatballs are heated through, stirring occasionally. Serve with hot cooked noodles and a green salad. Makes 8 servings total (4 servings of meatloaf, one-half meatloaf each, and 4 servings of meatballs, four meatballs each).
Enjoy these meatloaves with a serving of potatoes and a steamed colorful vegetable, such as carrots, broccoli or green beans.
RECIPE COURTESY OF KRAFT FOODS