ITALIAN MINI MEAT LOAVES
Flavorful mini meat loaves with an Italian flair--moist and full of tomato and cheese goodness from fresh Classico Four Cheese sauce. Smothered in mozzarella cheese, these little meat loaves are sure to please!
Provided by Classico
Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees F. Generously oil the bottom of a 9x13-inch baking dish.
- Mix together the ground beef and Italian sausage in a large bowl. Add onion, half of the jar of four-cheese red sauce, egg, bread crumbs, Parmesan cheese, garlic powder, salt, pepper, and parsley. Mix until well blended.
- Divide mixture into 4 oval mini loaves; place in prepared baking dish. Pour the remaining red sauce over tops of meat loaves.
- Spray the underside of a large piece of foil with nonstick cooking spray; cover dish tightly.
- Bake for 45 minutes. Uncover and sprinkle loaves with shredded mozzarella cheese.
- Increase the oven temperature to 400 degrees F. Bake uncovered until cheese is melted and the internal temperature reaches 165 degrees F, about 10 more minutes.
Nutrition Facts : Calories 674.6 calories, Carbohydrate 27.8 g, Cholesterol 172.1 mg, Fat 42.9 g, Fiber 4.9 g, Protein 43.6 g, SaturatedFat 15.5 g, Sodium 1862.7 mg, Sugar 8.8 g
MINI MEATLOAVES
Simple basic weeknight dinner. There's a mixture of pork and turkey to keep it meaty and flavorful. But you can use all ground turkey if you like. The football shape is perfect for a game night.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
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.
ITALIAN MINI LOAVES
Guests will reach for seconds once they sample a slice from one of these fragrant little loaves. "You can also make breadsticks with this dough," suggests Debra Hartze of Zeeland, North Dakota.
Provided by Taste of Home
Time 50m
Yield 3 loaves (4 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, combine 3/4 cup flour, sugar, yeast, garlic salt, Italian seasoning and parsley. In a saucepan, heat milk, water and 1 tablespoon butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in 4 tablespoons Parmesan cheese and enough remaining flour to form a soft dough; beat until smooth. , Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 15 minutes., Punch dough down. Turn onto a lightly floured surface. Divide into thirds; shape into loaves. Place in three greased 5-3/4x3x2-in. loaf pans. Cover and let rise until doubled, about 25 minutes. , Melt remaining butter; brush over dough. Sprinkle with remaining Parmesan cheese. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 115 calories, Fat 3g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 227mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
MINI ITALIAN-STYLE MEATLOAVES
There's only one thing as exciting as our Italian-style meatloaf: two of these adorable mini muffin-tin versions. (So, OK, make that two things.)
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Mix first 4 ingredients until blended. Press into 12 muffin cups sprayed with cooking spray.
- Use back of spoon to make indentation in center of each; fill with sauce.
- Bake 30 min. or until meatloaves are done (160ºF). Top with cheese; bake 5 min. or until melted.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
GLUTEN FREE MEATLOAF
This is an incredibly easy gluten free meatloaf recipe. It is delicious and even your picky eaters will love it!
Provided by Sandi Gaertner
Categories Gluten Free Dinner Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350º F.
- In a large bowl, add all of the meatloaf ingredients.
- Mix well using a fork so the seasonings can really blend in.
- Add the meatloaf mixture to a prepared loaf pan.
- Optional, spread ketchup over the top of the meatloaf.
- Bake for 30 minutes, or until the meatloaf has an internal temperature of 160º F for ground beef or 165º F for ground turkey or chicken.
Nutrition Facts : ServingSize 1 slice, Calories 493 kcal, Carbohydrate 13 g, Protein 30 g, Fat 35 g, SaturatedFat 13 g, Cholesterol 137 mg, Sodium 567 mg, TransFat 2 g, Fiber 1 g, Sugar 4 g, UnsaturatedFat 17 g
ITALIAN-STYLE MINI MEATLOAVES
These Italian-Style Paleo Mini Meatloaf Muffins make for a convenient and hearty make ahead meal prep, or a delicious dinner idea! They are gluten-free, low carb and just what you should be running to the kitchen to cook up right now.
Provided by Lexi
Categories Dinner
Time 35m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F and set aside a 6 cup muffin tin.
- Heat oil in a small skillet. Sauté onion, mushrooms, and garlic until translucent, let cool slightly.
- In one large bowl combine slightly cooled onion mixture, beef, egg, carrot, 1/4 cup marinara sauce, almond flour, and spices and mix well until completely combined.
- Divide the meatloaf mixture into 6 muffin tins. Bake for 20-25 minutes or until fully cooked through.
- Let cool for 3 minutes and serve with the remaining tomato sauce and garnish with fresh parmesan and fresh basil.
Nutrition Facts : Calories 191 calories, Sugar 2g, Sodium 137mg, Fat 10.9g, SaturatedFat 3.6g, Carbohydrate 4.7g, Fiber 1.1g, Protein 18g, Cholesterol 79mg
ITALIAN MINI MEAT LOAVES WITH MAC AND THREE CHEESES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Put a large pot of water on to boil for pasta. Preheat oven to 425 degrees F.
- Place meat in a bowl. Make a well in meat. Fill well with egg, bread crumbs, 1/4 cup cheese, peppers, onions, garlic, tomato paste, salt and pepper. Mix meat and breading and form 4 individual oval meat loaves, 1-inch thick. Coat loaves with extra-virgin olive oil and arrange on a baking sheet. Roast 18 to 20 minutes.
- When the pasta water boils, salt water and add pasta. Cook until slightly undercooked ? pasta will continue to cook when combined with cheese sauce.
- Melt butter in a saucepan and add flour. Whisk in milk. Bring to a bubble. Thicken milk, 2 to 3 minutes. Add cheeses: Cheddar, asiago, 1/2 cup Parmesan and black pepper. Stir to melt cheeses. Drain pasta and combine with melted cheese sauce and transfer to a flameproof baking dish or casserole. Place bread crumbs in a bowl and add extra-virgin olive oil and herbs to bread crumbs. Top pasta with bread crumbs. Place under a broiler and brown bread crumbs. Serve cheese and pasta alongside meat loaf.
ITALIAN MEAT LOAVES
We raise hogs, so pork is something I cook with a lot. These miniature meat loaves made with ground pork and Italian herbs are full of flavor. Our children especially like the topping of ketchup and Parmesan cheese. -Patricia Staudt, Marble Rock, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the eggs, bread crumbs, milk, 1/2 cup cheese, onion, Worcestershire sauce, garlic salt and 1/2 teaspoon Italian seasoning. Crumble pork over mixture and mix well. Shape into 10 individual loaves. , Place on a rack in a greased large shallow baking pan. Spread ketchup over loaves; sprinkle with remaining cheese and Italian seasoning. , Bake, uncovered, at 350° for 45-55 minutes until a thermometer reads 160°.
Nutrition Facts : Calories 277 calories, Fat 17g fat (7g saturated fat), Cholesterol 109mg cholesterol, Sodium 487mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 21g protein.
MOZZARELLA-STUFFED MINI MEATLOAVES
Provided by Georgia
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Line a large baking sheet with aluminum foil and spray with nonstick cooking spray.
- In a large bowl, combine egg, milk, oats, Italian seasoning, salt and pepper; stir until well combined. Let sit for 5 minutes to allow oats to absorb liquid. Add onion and ground beef, mixing well. Grabbing baseball-sized portions, form mixture into six small meatloaves (the loaves will shrink slightly as they bake). Stuff each portion with a string cheese half, forming meat mixture around cheese. Place onto prepared baking sheet.
- In a separate small bowl, stir together ketchup, brown sugar and mustard. Spoon evenly over each loaf.
- Bake uncovered for 45 minutes.
- Enjoy!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
ITALIAN MINI MEATLOAVES MACARONI AND THREE CHEESES
This is another Rachel Ray recipe. I made this one tonight and it's really good!! (I don't even like meat loaf, but I like this one.) However, personally I don't care for the herbs on the mac and cheese. Next time I'm sticking with just bread crumbs and parsley.
Provided by ShortyBond
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Mini Meat Loaves:.
- Preheat oven to 425°F.
- Place meat in bowl. Make a well in meat. Fill well with egg, bread crumbs, Parmesan cheese, peppers, onions, garlic, tomato paste, salt and pepper.
- Mix meat and breading and form four individual oval meat loaves, 1" thick.
- Coat loaves with extra virgin olive oil and arrange on a baking sheet. Roast 18-20 minutes.
- Macaroni and Cheese:.
- Put a large pot of water on to boil for pasta.
- When the pasta water boils, salt water and add pasta. Cook until slightly undercooked-pasta will continue to cook when combined with cheese sauce.
- Meanwhile, melt butter in a saucepan and add flour. Whisk in milk.
- Bring to a bubble and thicken milk for 2-3 minutes.
- Add cheeses (cheddar, asiago, and Parmesan) and black pepper. Stir to melt cheeses.
- Drain pasta and combine with melted cheese sauce and transfer to a baking or casserole dish.
- Place bread crumbs in a bowl and add EVOO and herbs to bread crumbs. Top pasta with bread crumbs.
- Place under a broiler and brown bread crumbs. (If you do not have a separate broiler, place in oven with meatloaves for last few minutes. I did this and it turned out fine.).
Nutrition Facts : Calories 1502.5, Fat 75.7, SaturatedFat 33.8, Cholesterol 262.7, Sodium 1556.8, Carbohydrate 125.7, Fiber 7, Sugar 7.1, Protein 77.3
MINI BREAD LOAVES
These crusty little loaves make great bread bowls, sandwich rolls and toasting bread. This recipe makes 16-18 "baby breads" ..enough to last us the week and still have some for the freezer. A trick: Slice the loaves into fourths thru the "equators". Use the middle two slices for toast and the outer slices for a sandwich. A great recipe for beginning bread makers. Variations: Italian type bread: Sprinkle one baking sheet with cornmeal then slit the tops of the mini breads and sprinkle with more cornmeal. Bread Bowls: Do not reduce heat or spray with water after 10 minutes. Baking at a higher temperature will make a crustier and more substantial loaf. ****** Note! A mistake was made when I first posted this recipe. As of 1-12-05 the recipe reads 13 cups of flour rather than 11. Thanks. Barb
Provided by Aroostook
Categories Yeast Breads
Time 2h6m
Yield 16 baby breads
Number Of Ingredients 9
Steps:
- Starter.
- Combine water and yeast in a large bowl and mix well.
- Add ¾ cup flour and whisk 100 times.
- Cover and let set one hour.
- Dough.
- Add an additional tsp of dry yeast, 6 cups of (room temp.) water, 4 cups of flour and kosher salt to starter mix.
- Whisk 50 times and let stand 2 minutes.
- Using a large spoon mix in 2 cups of flour until well incorporated.
- Add 3 cups of flour and mix until well incorporated.
- Add another 3 cups of flour and mix until well incorporated.
- Let dough rest 5 minutes.
- Cover working surface with generous amount of flour (about a cup).
- Turn soft wet dough onto surface and sprinkle with flour.
- Dip your hands in flour and knead the dough.
- (Push it down and forward with the heel of one hand. Then pull dough back from the top and fold dough over with the other.).
- Gradually add the last cup of flour as you knead for about 5 minutes.
- Shape dough into a ball and return to large bowl that has been lightly coated with 1 ½ tsp olive oil.
- Brush top with ½ tsp olive oil.
- Cover and let rise until doubled (approx an hour).
- Deflate the dough, turn out unto a floured surface and knead for about a minute.
- Separate dough in half.
- Separate each half in half.
- Divide these pieces into fourths.
- (You should have 16 pieces. And sometimes I get 18 pieces-- lol).
- Shape each piece into a tight ball and place on a greased baking sheet (up to 6 to a sheet).
- Let rise for 30 minutes.
- Preheat oven to 450F and place oven racks in the center of the oven.
- Place a pan of water under the racks where the bread will bake.
- Place loaves in hot oven for ten minutes.
- *Spray/sprinkle loaves with water.
- Reduce heat to 400F and continue baking for 10-12 minutes.
- Remove from oven.
- Paint w/ butter or oil for a softer crust (optional).
- *For crustier loaves keep the 450F bake time to 20 minutes and omit 400F bake & water spritz.
Nutrition Facts : Calories 404.9, Fat 2.5, SaturatedFat 0.4, Sodium 585.7, Carbohydrate 82.2, Fiber 3, Sugar 0.3, Protein 11.3
ITALIAN BREAD MINI-LOAF PIZZA
Pizza sounded good for dinner, but I wanted to try using a loaf of bread instead of a canned fresh pizza dough. The bakery in the SweetBay grocery store I frequent had their fresh baked loaves of mini Italian bread on sale for 99 cents, so I brought two home. You can use any of your favorite pizza toppings, or sauce.
Provided by Carol Reams
Categories Pizza
Time 40m
Number Of Ingredients 8
Steps:
- 1. Slice the loaves of Italian bread, in half, the long way trying to cut the loaves equally in half like you would to make garlic bread.
- 2. Set the four pieces on bread cut side up on a 16" pizza pan or large cookie sheet. Move the oven rack up the 2nd from the top level in an electric oven. Slide the pizza pan in, and turn on the broiler element on the HI setting. It doesn't take long to toast the bread, mine was toasted with edges turning golden and middles dry to touch in about 4 minutes. Remove from oven.
- 3. Return the raised oven rack back to it's lower location, mine was back to the 4th level from the top. Set the oven to pre-heat at 375.
- 4. I spread a thin layer of Alfredo sauce on all 4 pieces of bread. Set aside on the pizza pan after placing a layer of pepperoni on each piece of bread.
- 5. In a medium mixing bowl, combine the rest of the topping ingredients, and add just enough Alfredo sauce to coat the mixture, then mix in about 1 cup of the pizza cheese. Divide this mixture evenly over the 4 pieces of bread as you pat it flat gently to evenly cover the bread.
- 6. Roughly divide the remaining shredded Pizza cheese over all four pizzas.
- 7. Return the pan to the pre-heated oven, and bake 10 minutes, or until the cheese is melted without burning the edges of the bread.
ITALIAN MINI LOAVES
Guests will reach for seconds once they sample a slice from one of these fragrant little loaves. 'You can also make breadsticks with this dough,' suggests Debra Hartze of Zeeland, North Dakota.
Provided by Allrecipes Member
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- In a mixing bowl, combine 3/4 cup flour, sugar, yeast, garlic salt, Italian seasoning and parsley. In a saucepan, heat milk, water and 1 tablespoon butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Add egg, 4 tablespoons Parmesan cheese and enough remaining flour to form a soft dough; beat until smooth. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 15 minutes.
- Punch dough down. Turn onto a lightly floured surface. Divide into thirds; shape into loaves. Place in three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Cover and let rise until doubled, about 25 minutes. Melt remaining butter; brush over dough. Sprinkle with remaining Parmesan cheese. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 119.2 calories, Carbohydrate 17 g, Cholesterol 23.6 mg, Fat 3.6 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 2 g, Sodium 213.8 mg, Sugar 2.2 g
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