Mini Meat Loaves Food

MINI MEATLOAVES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
• In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

MINI MEATLOAVES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the egg, milk, cheese, breadcrumbs and salt. Add the ground beef, mixing well, and form this mixture into six to eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
• In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

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.

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.

MICHELLE'S MARVELOUS MINI MEAT LOAVES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
• Stir ground beef, onion, oats, Cheddar cheese, milk, egg, and salt together in a bowl; mix well. Divide meat mixture into 8 equal portions and form each into a loaf shape. Place loaves in prepared baking dish.
• Stir ketchup, brown sugar, and mustard together in a bowl until smooth. Spread ketchup mixture over meat loaves.
• Bake in the preheated oven until no longer pink in the center, about 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

BBQ MINI MEATLOAVES

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.

MINI MEATLOAVES

Steps:

• Heat oven to 200C/fan 180C/gas 6 and heat 1 tsp oil in a large frying pan. Add the onion and carrot and soften for 10 mins. Scrape into a large bowl, then add the breadcrumbs, 5 tbsp of the passata, the Worcestershire sauce, egg, mince, half the thyme and some seasoning. Mix well.
• Brush 4 large ramekins or 6 muffin tins with the remaining oil. Press the mince mixture into them, then pour the remaining passata over the top. Top each with a tomato half, sprinkled with a pinch of sugar, salt and pepper and the remaining thyme. Bake for 50 mins until cooked through, then serve with Chive mash (recipe below).

MINI MEATLOAF MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl (using your hands or a large spoon), combine ground beef, breadcrumbs, onion, 1 Tbsp barbecue sauce, mustard, chili powder, garlic powder, salt, pepper and egg.
• Divide the mixture among the 12 cups in a standard muffin tin, pressing them down to fill the cup. Bake for 15 minutes.
• In the meantime, in a small bowl mix together all of the ingredients for the sauce.
• Remove the meatloaf from oven and use a paper towel to soak up any grease on the meatloaf.
• Generously spoon sauce over each mini meat loaf. Return to oven for an additional 10-15 minutes or until the meat is cooked through.
• Serve with mashed potatoes and any extra sauce.

MINI MEATLOAVES - 3 VARIATIONS - KRAFT FOOD AND FAMILY MAGAZINE

Steps:

• Pre-heat oven to 375°F.
• Mix ground beef, stuffing mix, water, and the powder ingredient from the variation you chose.
• Press into 12 muffin cups sprayed with cooking spray.
• Make an indentation in center of each meatloaf. With spoon fill indentation with sauce (from chosen variation).
• Bake 30 min or until cooked through. Top with cheese, continue baking 5 minutes or until cheese is melted.

MINI HONEY-MUSTARD MEATLOAVES WITH ROASTED POTATOES

Steps:

• Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush a rimmed baking sheet with oil. In a small bowl, mix together 2 tablespoons mustard and ketchup.
• In a medium bowl, combine beef, egg, panko, 1/2 cup cheddar, 1/2 teaspoon salt, and teaspoon pepper. Form into four 2-by-4-inch loaves; place on baking sheet. Brush with mustard mixture; top with remaining 1/2 cup cheddar. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper.
• Transfer meatloaves to upper rack of oven, and place potatoes on lower rack. Bake until loaves are cooked through, 15 to 20 minutes, rotating sheets after 10 minutes. Remove loaves from oven; continue to roast potatoes until tender, about 5 minutes.
• Meanwhile, in a large bowl, whisk together remaining tablespoon oil, remaining teaspoon mustard, and vinegar; season with salt and pepper. Add lettuce to bowl, and toss. Serve meatloaves with potatoes and salad.

MINI VEGAN MEATLOAVES

Steps:

• Preheat the oven to 350°F.
• In a large bowl, mix together the ground beef, ¼ cup of ketchup, breadcrumbs, bouillon base, onion powder, celery salt, paprika, black pepper, and garlic. Divide the mixture into 4 portions then form each portion into a loaf shape.
• Into a large skillet over medium-high heat, add the oil. When the oil is hot, place each vegan meatloaf into the pan. Cook for 8 minutes, turning to brown on each side.
• Arrange the meatloaves in a prepared 8 ½ x 11-inch baking dish. Bake for 20 minutes, or until internal temperature reaches 160°F.
• Brush the meatloaves with the remaining ¼ cup of ketchup and return them to the oven for an additional 5 minutes. Allow to stand for 10 minutes, then slice and serve.

SHEET PAN MINI MEATLOAF WITH VEGETABLES

Steps:

• Preheat the oven to 400℉.
• Line a large baking sheet with parchment paper or a silicone baking mat. Place the sweet potato cubes, Brussels sprouts, and minced garlic on the baking sheet. Drizzle oil over vegetables then gently toss to coat and sprinkle with salt and pepper before spreading them out so that they're in a single layer.
• Place the baking sheet in the oven and roast the vegetables for 15 minutes.
• While the vegetables are roasting, mix the ground beef with ¼ cup BBQ sauce, garlic and onion powders, thyme, salt, and pepper. Divide the meat mixture into 4 portions and shape each into a football shape about ¾-inch thick. Set aside.
• After the vegetables have been in the oven for 15 minutes, remove the baking sheet from the oven. Stir vegetables then make a space between them for the meatloaves.
• Place the meatloaves on the pan and spread the remaining BBQ sauce over each one.
• Return the baking sheet to the oven and bake for an additional 12-15 minutes or until an instant-read thermometer inserted into the thickest part of the meatloaves registers 165℉.
• Remove the baking sheet from the oven, sprinkle with chopped parsley (if desired) and serve immediately.

MINI MUFFIN PAN MEATLOAVES

Steps:

• FIRST STEP:Preheat the oven to 350* Grease the muffin tins SECOND STEP:In a large bowl, combine the ground meat, egg, bread crumbs, onion, peppers, worcestershire sauce, mustard, barbecue sauce. Mix and knead together with your hands to fully combine. THIRD STEP:Divide the meat into 9 or 12 equal portions and put one in each muffin tin cup In a small bowl, combine the three ingredients for the glaze. Stir to combine FOURTH STEP:Brush the tops of each mini meatloaf with the sauce Bake for 20 to 25 minutes or until the temperature is at least 160* internally FIFTH STEP:You can brush the glaze over the tops once more in the last 5 minutes of cooking. Allow to sit for a few minutes, then remove from the muffin tins and set onto a serving plate. Enjoy!