• 1½ cups (168 g) finely shredded 3-cheese mix
• 1 onion, finely chopped
• 2 tablespoons (30 ml) olive oil
• ½ can 19 oz (540 ml) kidney beans, rinsed and drained
• 1½ pounds (750 g) medium-lean ground veal
• 2 tablespoons (30 ml) tomato paste
• 1 tablespoon (15 ml) Worcestershire sauce
• 1 cup (250 ml) fresh breadcrumbs
• 2 to 3 teaspoons (10 to 15 ml) fresh basil
• 2 eggs
• salt and pepper
• 1 cup (125 ml) ketchup
  

Preheat the oven to 350°F/100°C.

Reserve 1 cup (112g) of cheese.

In a skillet, brown the onion in olive oil. Set aside.

In a bowl, crush the beans with a potato masher. Stir in the onions and the remaining ingredients except for the ketchup. Season with salt and pepper.

Oil medium-sized muffin cups. Spoon the meat mixture into the pans. Cover the meat with the ketchup and bake in the lowest position of the oven until the meat is cooked through, about 25 minutes (time varies depending on the size of the pans).

Top with reserved cheese; bake for 3 minutes or until the cheese is melted.