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This week’s recipe still had to be under 30 minutes, 7 ingredients or less and feed a family of four.
This week our featured ingredient is Hunt’s tomatoes. I always have Mexican food on my mind but since my last recipe was nachos I decided to steer clear this week. It had been a while since I have made meatloaf so I decided to use the Hunts tomatoes for this recipe. The only problem with regular meatloaf is that it takes longer than 30 minutes to cook in the oven. Well, that wasn’t going to work so I decided to go with individual meatloafs made in a cupcake tin. Best thing is that you can save these individual bad boys in the freezer to use on a later day.
You could say that I had an extremely hard time photographing a moist meatloaf but they TASTE amazing. Also, I had a starving husband who wanted to eat them and not wait for me to finish photographing. These would go perfect with mashed cauliflower.
Preheat oven to 400 degrees. Place all of the first 8 ingredients into a large bowl and mix with your hands. Spray a muffin tin and scoop the mixture into the tins. Cook for 20 minutes or until internal temperature reaches 165 degrees..
Preheat oven to 400 degrees.
Place all of the first 8 ingredients into a large bowl and mix with your hands. Spray a muffin tin and scoop the mixture into the tins.
Cook for 20 minutes or until internal temperature reaches 165 degrees..
Disclosure: I have received compensation, H-E-B promotional items and ConAgra products from H-E-B and ConAgra Foods for participating in this contest.