Meatloaf Burritos Recipe 45 Food

MEAT LOAF BURRITOS

Steps:

• Melt butter in a skillet; add half of the beans and mash with a fork. Stir in meat loaf and remaining beans; heat through. , Spoon about 1/2 cup meat loaf mixture onto each tortilla. Top with cheese if desired. Fold up bottom and sides over filling. Serve with lettuce, tomatoes and salsa if desired.

BURRITO MEATLOAF

Steps:

• In a large bowl, mix together ground beef and taco seasoning.
• Form mixture into a loaf shape and place in a loaf pan for baking.
• Cook for 30-45 minutes at 375 degrees (F).
• Remove loaf from pan.
• Drain any drippings or grease from the bottom of the pan.
• In the bottom of the pan spread refried beans.
• Put meatloaf back on top of beans.
• Pour salsa on top of meatloaf.
• Sprinkle top with Cheese.
• Return to oven for 10 minutes, until cheese is melted.
• Slice to serve.
• Top each serving with a dollop of sour cream and a sprinkling of sliced olives.

MEATLOAF TACOS RECIPE

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the onion.
• Sauté and stir until tender, about 5 to 6 minutes.
• Stir in the refried beans and cook for 3 minutes.
• Add the crumbled meatloaf, chili powder, and tomato sauce; simmer for 10 minutes.
• Heat the taco shells as directed on the package until crisp and hot.
• Let the diners make tacos with the hot meatloaf mixture, cheese, lettuce, salsa, and sour cream. Serve immediately.

MEATLOAF BURRITOS

Steps:

• Melt butter in a skillet, add half of the pinto beans and mash with a fork. Stir in meat loaf and remaining beans, heat through.
• Spoon about 1/2 cup meat loaf mixture onto each tortilla. Top with cheese if desired. Fold up bottom and sides over filling. Serve with lettuce, tomatoes and salsa if desired.

MEATLOAF QUESADILLAS

Steps:

• Preheat the oven to 400 degrees F. Put the broccoli florets in a microwave-safe bowl and add 2 tablespoons water. Cover with plastic wrap and microwave until tender, about 3 minutes; set aside. Meanwhile, trim the broccoli stems and peel into wide ribbons using a vegetable peeler; transfer to a large bowl. Add the carrot, half each of the lime juice, cilantro and jalapenos, the brine and 3 tablespoons olive oil; toss. Drain the florets and rinse under cold water; add to the salad and toss.
• Combine the tomatoes, onion and remaining lime juice, cilantro and jalapenos in a bowl. Mix half of the salsa with the meatloaf.
• Divide the meatloaf mixture among the tortillas, spreading it on one side. Top with the cheese, then fold the tortillas in half over the filling. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in batches and re-oiling the skillet as needed, cook the quesadillas until golden, 1 to 2 minutes per side. Transfer to a baking sheet and bake until the cheese melts, 5 minutes. Cut the quesadillas into wedges and serve with the sour cream, remaining salsa, lime wedges and broccoli salad.
• Combine the meatloaf mix, panko, eggs, 3/4 cup ketchup, 1 tablespoon Worcestershire sauce, the scallions, parsley, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl; mix with your hands until just combined. Form into a 5-by-9-inch loaf.
• Transfer the meatloaf to a 6-quart slow cooker. Scatter the potatoes and carrots over and around the meatloaf. Pour in the chicken broth. Cover the slow cooker and cook 8 hours on low or 4 hours on high.
• When the meatloaf is done, skim off any excess fat from the juices in the slow cooker. Combine the remaining 1/2 cup ketchup, 1 tablespoon Worcestershire sauce and the brown sugar in a small bowl, then whisk in 1/4 cup juices from the slow cooker. Brush the top of the meatloaf with the ketchup mixture. Cover the slow cooker and let the meatloaf rest, 10 minutes.
• Remove the meatloaf from the slow cooker and slice in half. Serve half with the vegetables; top with more parsley.

CARROT MEAT LOAF

Steps:

• Combine eggs, milk, soup mix, bread crumbs and carrots. Add beef and pork; mix well. Shape mixture into a circle with a 9-in. diameter; form a 3-in. hole in the center of the circle. Place in a shallow baking pan. Bake at 350° for 1 hour. Drain. , Combine glaze ingredients; spread over meat. Bake 10 minutes longer or until no pink remains and a thermometer reads 160°. , MICROWAVE METHOD: Prepare and shape loaf as above. Place on a microwave-proof platter. Cover with waxed paper. Microwave on high for 16-18 minutes or until a thermometer reads 160°, giving the dish a quarter turn every 3 minutes. Drain. Let stand 5 minutes. , Meanwhile, in a custard cup, combine glaze ingredients. Spread half the glaze over meat loaf. Return to microwave on medium for 1 minute; remove. Cover remaining glaze with waxed paper and heat in microwave on medium for 1 minute. Serve glaze in center of meat loaf.

MEATLOAF BURRITOS RECIPE - (4/5)

Steps:

• In a skillet over medium heat, melt butter. Add half the beans and mash with a fork. Stir in meatloaf and remaining beans; heat through. Spoon about 1/2 cup mixture onto each tortilla. Top with cheese, if desired. Fold up sides of tortillas over meatloaf mixture. Serve with desired toppings. Serves 6.