Meatloaf Burritos Food

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.

MEXICAN CHORIZO MEATLOAF

Steps:

• For the meatloaf: Preheat the oven to 375 degrees F.
• In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery and garlic and cook, stirring often, until the vegetables are soft, about 8 minutes. Set aside until cool enough to handle.
• In a large bowl, combine the sauteed vegetables, ground beef, chorizo and green chiles.
• In a medium bowl, combine the salt, cumin, black pepper, cayenne and eggs. Add the ketchup and sour cream. Mix well with a fork, then pour it on top of the meat mixture. Sprinkle with the breadcrumbs and mix thoroughly with clean hands.
• Put the mixture into a loaf pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.
• For the salsa-glaze: Heat the oil in a heavy skillet over medium heat. Add the garlic and onion and saute until softened, 3 to 4 minutes. Stir in the tomato puree, sugar, mustard, green chiles and chipotle chile. Bring the mixture to a simmer over medium-low heat. Cook until slightly thickened, 5 to 6 minutes. Season with salt to taste.
• Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf, garnish with fresh cilantro if desired and serve.

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.

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.

EMERIL'S MOST KICKED-UP MEATLOAF EVER

Steps:

• In a large skillet heat the butter over medium-high heat until melted. Add all but 1/4 cup of the onions, the celery and all but 2 tablespoons of the bell pepper and cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about 6 minutes. Add 2 teaspoons of the garlic, the thyme, rosemary, and parsley and cook for 2 minutes. Remove from the heat and allow to cool.
• Preheat the oven to 350 degrees F.
• When the vegetable mixture is cooled, transfer to a mixing bowl and add the eggs, mustard, 1/4 cup of the ketchup, 1 teaspoon of the Worcestershire sauce, and heavy cream and mix until thoroughly combined. Add the breadcrumbs, ground chuck, pork sausage, ground veal, 1 teaspoon of the salt and 1/4 teaspoon of the pepper and mix until just combined. Do not overmix. Transfer meat mixture to a 9 by 5 by 3-inch loaf pan and using your hands, form mixture into a loaf shape. Arrange the slices of bacon on the top of the meatloaf and set aside.
• In a small saucepan combine the remaining 1/4 cup of chopped onion, remaining 2 tablespoons of green pepper, remaining teaspoon of garlic, remaining 1/2 cup of ketchup, remaining 2 tablespoons of Worcestershire sauce, remaining 1/2 teaspoon of salt, remaining 2 teaspoons of pepper, vinegar, and canned tomatoes and bring to a boil over medium-high heat. Cook until thickened, about 5 minutes.
• Pour the sauce over the uncooked meatloaf and bake for 45 minutes to 1 hour, or until the bacon and sauce are slightly caramelized on the top of the meatloaf. Remove from the oven and cover loosely with aluminum foil. Let stand for 10 minutes before serving. Slice and serve along with the Macaroni with 4 Cheeses.

PESTO MEAT LOAF

Steps:

• Place pesto ingredients in the order listed in a food processor; cover and process on low speed until a paste forms. , In a large bowl, combine the first six meat loaf ingredients; add pesto. Crumble beef over mixture and mix well. Press into a greased 9x5-in. loaf pan. , Bake at 350° for 50-60 minutes or until a thermometer reads 160°, draining off fat if necessary. Let stand in pan for 10 minutes before slicing.

MEXICAN MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix thoroughly the ground beef and taco seasoning; set aside. In a medium saucepan, heat the refried beans over medium low heat until they are completely heated through.
• Place the ground beef mixture on a large piece of foil. Press the mixture into an approximately 1 inch thick square shape. Spread the refried beans evenly over the top of the flattened beef. Layer the flour tortillas on top of the refried beans, trimming the edges to fit the square. Layer tortillas with salsa and Cheddar cheese, staying 1/2 to 1 inch away from edges of the square.
• Gently roll the layered beef into a Swiss roll shape, pressing and compacting the loaf as you go. Pinch and seal the edges. Wrap in the foil and seal.
• Bake in preheated oven 40 to 45 minutes, or until no longer pink in the center. Cut loaf in half to test for doneness, if necessary.

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.

KIDS FAVORITE MEATLOAF

Steps:

• In a large bowl, combine the ketchup, brown sugar and mustard and mix well. Remove 4 tablespoons of this mixture and reserve for later for the top of the loaves. To the mixture in the bowl, add the Worcestershire sauce, salt, onion, garlic, egg, milk and ground black pepper and mix together well.
• Stir in the wheat cereal squares and let stand for 5 minutes. Then break up the cereal squares and add the ground beef, mixing well. Shape the mixture into the mini loaf pans you've decided to use.
• Bake at 350 degrees F (175 degrees C) for 65 minutes. Brush on reserved ketchup mixture and bake for 15 more minutes.

GRILLED BBQ MEATLOAF

Steps:

• Preheat an outdoor grill for medium heat, and scrape the grates clean. Spray grates with nonstick cooking spray.
• In a bowl, mix together the ground beef, ground pork, bread crumbs, onion, egg, Worcestershire sauce, garlic, tarragon, sea salt, and black pepper. Divide the mixture in half, and form 2 loaves, each about 4 inches in diameter and 6 inches long. In a small bowl, mix the barbecue sauce with ketchup until well combined.
• Place each meatloaf directly on the prepared grill grates, then spread each with about 3 tablespoons of barbecue sauce mixture; grill until the loaves reach an internal temperature of at least 160 degrees F (73 degrees C), about 1 hour.

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.

MEAT LOAF BURGERS

Steps:

• Place onion and celery in a 3-qt. slow cooker. Combine the beef, 1 teaspoon salt and pepper; shape into 6 patties. Place over onion mixture. Combine the tomato juice, garlic, ketchup, Italian seasoning, bay leaf and remaining salt. Pour over the patties. , Cover and cook on low for 7-9 hours or until meat is no longer pink. Discard bay leaf. Separate patties with a spatula if necessary; serve on buns.