French Onion Mini Meatloaves Food

FRENCH ONION MEATLOAF MINIS

Steps:

• Heat oil in medium skillet on medium-high heat. Add onions; cook 8 to 10 min. or until golden brown, stirring frequently. Stir in beef broth and Worcestershire sauce; bring to boil. Cook 3 to 4 min. or until slightly thickened, stirring occasionally; cool.
• Heat oven to 375ºF. Mix meat, bread crumbs, parsley, egg and 1/2 cup onion mixture just until blended.
• Press half the meat mixture evenly into 4 (1-cup) ramekins sprayed with cooking spray; top with remaining onion mixture. Cover with remaining meat mixture. Place ramekins on rimmed baking sheet.
• Bake 30 min. or until meatloaves are done (160ºF). Sprinkle with cheese; bake 5 min. or until melted.

INDIVIDUAL MEAT LOAVES

Steps:

• Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
• In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense.
• Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.

FRENCH ONION MINI MEATLOAVES

Steps:

• Heat oven to 375°F.
• Mix meat, 1/3 cup cheese, 1/3 cup French fried onions and remaining ingredients just until blended.
• Press into 12 muffin cups sprayed with cooking spray.
• Bake 30 min. or until done (160ºF).
• Combine remaining cheese and remaining French fried onions; sprinkle over meatloaves. Bake 5 min. or until cheese is melted.

SUNNY'S CHICKEN PARM MINI MEATLOAF

Steps:

• For the breadcrumbs: The night before, toast the wheat bread and leave out overnight to dry out.
• The following day, crumble the toasted wheat bread to the consistency of pebbles and sand in a small bowl and set aside.
• For the potato base: Preheat the oven to 350 degrees F.
• Dunk each piece of potato in the butter and pat dry a little. Line the bottoms and all the way up the sides of 6 cups of a 12-cup muffin tin with 2 to 3 layers of potato slices (about 15 slices per muffin cup), so that the potatoes come up about 1/4 inch over the top. Fill the empty cups with water. Bake until the potatoes are golden, about 25 minutes. Set aside.
• For the chicken meatloaf: Raise the oven temperature to 375 degrees F.
• In a large bowl, add the lemonade and reserved breadcrumbs and stir until mushy. Add the Parmesan, onion, Worcestershire, salt, chile flakes, garlic, egg and a few grinds of black pepper. Stir until it forms a loose paste. Add the chicken and tomatoes and fold with your hands until everything is combined. This should be sticky!
• Press some of the chicken mixture into each potato-lined muffin cup. Press a sprig of thyme on top of each. Refill each empty cup with water. Bake until the meatloaf edges are golden brown, about 15 minutes. Allow to cool slightly for 5 minutes, then remove each loaf with a spatula or butter knife. Serve with Meatloaf Gravy if desired.
• In a small pot on medium heat, add the butter and flour. Cook, stirring constantly, until the mixture stops foaming and deepens a bit to a light golden color. Add the Worcestershire and garlic and whisk to combine. Add the thyme, then whisk while slowly pouring in the stock and lemonade. Whisk until reduced and thickened to gravy consistency, about 5 minutes. Remove and discard the thyme. Season with salt and pepper.

MINI MEATLOAVES

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or aluminum foil.
• Gently combine the pork and turkey by hand in a large bowl. Stir together the oats, 2 tablespoons of the ketchup, 1/2 tablespoon of the mustard, the soy sauce, oregano, egg whites, onions, 1/2 teaspoon salt and 1 teaspoon pepper in a small bowl until combined. Add the oat mixture to the meat mixture and combine by hand until just incorporated.
• Form the meatloaf mixture into 4 small football-shaped loaves, about 4 inches long and 1 1/2 inches thick, and place on the prepared pan. Stir together the remaining 2 tablespoons ketchup and 1/2 tablespoon mustard in a small bowl. Brush some of the ketchup mixture on each meatloaf.
• Bake until fully cooked, about 20 minutes. Garnish with additional fresh oregano if desired, and serve.

FRENCH ONION MEATLOAVES WITH MASHED POTATOES AND THYME-ROASTED CARROTS

Steps:

• Wash and dry all produce. Preheat oven to 425 degrees. Peel carrots, then cut on a diagonal into 1-inch-thick pieces. Trim, then thinly slice scallions, separating greens and whites. In a medium bowl, mix beef, scallion whites, meatloaf mix, ¼ cup panko, and ¼ tsp white pepper (we sent more panko and pepper). Season with salt (we used 1 tsp kosher salt) and a pinch of pepper.
• Shape beef mixture into two 1-inch-tall loaves. Gently press down to flatten slightly. Toss carrots in another medium bowl with a large drizzle of oil, ½ tsp thyme (we sent more), salt, and pepper. Place carrots on one side of a baking sheet and meatloaves on other. Bake in oven on upper rack until meatloaves are cooked through, 20-25 minutes.
• Meanwhile, cut potatoes into ½-inch cubes. Place in a medium pot with a big pinch of salt and water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes, then drain and return to pot. Place over low heat, then add sour cream and 2 TBSP butter. Mash until smooth. Season with salt and pepper. Keep covered off heat.
• While potatoes cook, halve, peel, and very thinly slice onion. Add slices to a large pan with a large drizzle of oil and place over medium-high heat. Cook, tossing often, until lightly browned and softened, about 5 minutes. Stir in a splash or two of water. Let water evaporate, 1-2 minutes. Repeat adding and evaporating water once or twice more until onion is deeply browned.
• Once meatloaves and carrots are done, sprinkle meatloaves with mozzarella. Return to oven. Let cheese melt, 1-2 minutes; set aside. Add stock concentrate and ¼ cup water to pan with onion. Bring to a boil over medium-high heat. Let reduce, 1-2 minutes. Remove from heat, then stir in 1 TBSP butter. Season with salt and pepper.
• Give sauce a taste and stir in a pinch of sugar if you prefer a sweeter flavor. Divide potatoes, carrots, and meatloaves between plates. Spoon onion and its sauce over meatloaves. Garnish with scallion greens and serve.

MINI FRENCH ONION MEATLOAF RECIPE

Steps:

• Melt butter in medium skillet on medium heat. Add onions; cook 8 to 10 min. or until golden brown, stirring frequently. Stir in beef broth and Worcestershire sauce; bring to boil. Cook 8 to 10 min. or until slightly thickened, stirring occasionally; cool.
• Heat oven to 375°F. Mix ground beef, bread crumbs, bacon, parsley, eggs and half the onion mixture just until blended. Shape into 8 small loaves.
• Place on rimmed baking sheet sprayed with cooking spray.
• Bake 25 to 28 min. or until done (160ºF). Top with cheese and remaining onions; bake 5 min. or until cheese is melted.