Bbq Meat Loaf Pampered Chef Food

MEATLOAF & MASHED POTATO BOATS

Steps:

• Preheat the oven to 375°F (190°C).Combine the beef, bread crumbs, ¼ cup (60 mL) of the barbecue sauce, and the remaining meatloaf ingredients in a large bowl; mix until well combined.Use the Large Scoop to add about 2 scoops of the meat mixture into each well of the Mini Loaf Pan. Press the meat down and use the rectangular Boat Press to create a well.Bake for 20-25 minutes, or until the meat is cooked to 160°F (71°C). (Some grease may surface. Use a paper towel to remove the grease.)Rinse the rectangular press and carefully press the hot meatloaves immediately after removing them from the oven. Allow them to cool for 5 minutes before carefully removing them from the pan.Brush the remaining barbecue sauce onto each meatloaf using the Chef's Silicone Basting Brush and fill the wells with mashed potatoes.

BBQ MEATLOAF

Steps:

• Preheat oven to 350°F. Mix ground beef, bread crumbs, onion, egg and seasonings in large bowl.
• Shape into a loaf on shallow baking pan. Pour barbecue sauce over top.
• Bake 55 to 60 minutes or until cooked through. Let stand 5 minutes before serving.

BBQ MEAT LOAF - PAMPERED CHEF

Steps:

• Preheat oven to 350°F Combine ground beef, oats, bell pepper, onion, 1/4 cup barbecue sauce, egg, thyme, salt and black pepper in Classic Batter Bowl; mix lightly but thoroughly.
• Shape meat mixture into loaf in Stoneware Loaf Pan. Insert Digital Thermometer into center of meat loaf. Bake 50 minutes.
• Spread remaining 1/4 cup barbecue sauce over meat loaf. Bake an additional 10 minutes or until meat is no longer pink in center of meat loaf and internal temperature reaches 160°F using Digital Thermometer. Remove from oven. Let stand 10 minutes before slicing.

MINI-HAM PUFFS

Steps:

• Preheat oven to 350 degrees.
• In a small bowl combine finely chopped ham and onion, cheese, egg, mustard, and pepper.
• Mix well.
• Lightly spray a mini muffin pan with non stick cooking spray.
• Unroll crescent rolls and press dough into one large rectangle.
• Using a pizza cutter (easiest tool to use for this) cut rectangle into 24 squares.
• Press dough squares into muffin cups and shape up around the edges.
• Fill each muffin cup with some of the ham mixture.
• Bake 13-15 minutes or until lightly browned.

UPSIDE-DOWN BARBEQUE MEATLOAF

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix ground beef, salt, garlic powder, onion powder, black pepper, celery salt, chipotle chile powder, and cayenne pepper together in a bowl with your hands.
• Stir breadcrumbs, egg, ketchup, mustard, and Worcestershire sauce into meat mixture until thoroughly combined; form into a loaf shape.
• Spread barbeque sauce out into the bottom of a loaf pan; place meatloaf on top of barbeque sauce and press into pan.
• Bake meatloaf in the preheated oven until no longer pink in the center, about 1 hour, 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain the fat from the loaf pan and invert pan over a plate to transfer meatloaf. Let rest for 5 minutes before slicing.

CAPRESE MINI SANDWICHES

Steps:

• Preheat oven to 425°F.
• Drizzle olive oil over pita rounds, and spread evenly.
• Sprinkle with Italian seasoning.
• Cover with Parmesan cheese.
• Bake for 8-10 minutes, until edges are lightly browned and cheese is melted.
• Prepare pesto sauce VERY finely chop the basil leaves and the walnuts.
• Combine with garlic and salt.
• When rounds are ready, turn them over, so that the cheese side is down, drizzle the back with dressing, spread evenly.
• Cut the rounds into six wedges, total 24 wedges.
• On 12 of the wedges, place some greens, 1 slice of Mozzarella cheese, pesto, and one slice of tomato. Top with undressed wedges, cheese side up.
• Secure with sandwich picks if necessary, which it probably will be!