Mini Meatloaves Smothered With Onions Food

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.

MINI SKILLET MEATLOAVES

Steps:

• Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 3-to-4-inch oval loaves.
• Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side.
• Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.
• Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes. Serve 4 meatloaves with the hot glaze, reserving 2 for quesadillas.

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 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.

PEPPER-CRUSTED MINI MEATLOAVES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Mix ground beef, rice, parsley, egg, Worcestershire sauce, garlic powder, onion powder, and 1/4 teaspoon salt together in a bowl; form into 4 oblong mini-loaves. Season the outside of each loaf generously with pepper. Arrange loaves in the prepared baking dish.
• Bake in the preheated oven until no longer pink in the center, 35 to 45 minutes. An instant-read thermometer inserted into the center of each loaf should read at least 160 degrees F (70 degrees C).
• Heat olive oil in a skillet over low heat; saute onion in oil until soft and golden brown, 15 to 20 minutes. Season onion with 1 pinch salt; serve over meat loaves.

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.

BARBECUED ONION MEAT LOAVES

Steps:

• In a large bowl, combine the egg, milk, 2 tablespoons barbecue sauce, stuffing and onion soup mix. Crumble beef over mixture and mix lightly but thoroughly. Shape into 5 loaves; arrange around the edge of a microwave-safe dish., Microwave, uncovered, on high for 4-1/2 to 5-1/2 minutes or until no pink remains and a thermometer reads 160°. Cover and let stand for 5-10 minutes. Top with the remaining barbecue sauce. If desired, sprinkle with minced parsley.

MINI MEATLOAVES SMOTHERED WITH ONIONS

Steps:

• Position racks in the top and bottom thirds of the oven and preheat to 375°F In a bowl, combine the dates and breacrumbs, working the mixture through your fingers to separate. Mix in the beef. Mix in the chopped onion, bacon, egg, worcestershire and vinegar; season with salt and pepper. Divide into 4 mounds and, on a baking sheet, shape into loaves. Place on the upper rack and bake for 45 minutes.
• Meanwhile, on another baking sheet, toss the slices onions with the butter and season with salt; spread out evenly. Bake ont he lower rack, stirring occasionnally, until golden, about 30 minutes. Serve the meatloaves with the onions.

MINI MEATLOAVES, WITH BACON, ONIONS, DATES!

Steps:

• Position racks in the top and bottom thirds of the oven and preheat to 375°.
• In a bowl, combine the dates and breadcrumbs, working the mixture through your fingers to separate.
• Mix in the beef. Mix in the chopped onion, bacon, egg, worcestershire and vinegar; season with salt and pepper.
• Divide into 4 mounds and, on a baking sheet, shape into loaves. Place on the upper rack and bake for 45 minutes.
• Meanwhile, on another baking sheet, toss the sliced onions with the melted butter and season with salt. Spread out evenly.
• Bake on the lower rack, stirring occasionally, until golden, about 30 minutes.
• Serve the meatloaves with the onions scattered over the tops.

SWEET-AND-SPICY MEATLOAVES

Steps:

• Preheat the oven to 375 degrees F. Pulse the bread in a food processor until finely ground; transfer to a large bowl. Add the onion and carrot to the food processor and pulse until finely chopped. Transfer to the bowl with the bread and add the turkey, beef, egg and 1/2 teaspoon each curry powder, salt and pepper. Mix by hand until just combined. Shape into 4 small oblong meatloaves on a foil-lined rimmed baking sheet. Mix the ketchup and chutney in a small bowl and brush over the meatloaves. Bake until just cooked through, about 20 minutes.
• Meanwhile, bring a pot of salted water to a boil. Add the potatoes and cook 4 minutes, then add the broccoli florets and stem; cook until the vegetables are just tender, about 6 more minutes. Drain; return to the pot. Toss with the olive oil and the remaining 1/8 teaspoon curry powder. Season with salt and pepper. Serve with the meatloaves.

CHEESY MINI-MEATLOAVES

Steps:

• Preheat oven to 350 degrees.
• Beat egg and milk together.
• Add cheese, oats, onion, salt, & pepper to milk/egg mixture.
• Mix in ground beef with your hands until all ingredients are incorporated well.
• Shape into 8 loaves and place into a greased 9x13 pan.
• Mix all sauce ingredients together and spoon over loaves.
• You may want to make extra sauce for after its done cooking!
• Place in 350 degree oven, uncovered, for 45 minutes.

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.

ORIENTAL MINI MEATLOAVES WITH HONEY GARLIC SAUCE

Steps:

• Meatloaves-Combine all ingredients in a large bowl.
• Mix lightly but throughly to blend.
• Divide into 12 muffin cups.
• Bake at 350 degrees for 30-35 minutes.
• (You can freeze the loaves at this point. Place into a large ziploc bag, label and freeze. To serve: heat in oven or microwave until warm, serve with sauce.).
• Or Remove from pan and serve with honey garlic sauce immediately.
• Sauce-Combine ingredients in a sauce pan.
• Cook and stir on low heat until hot and bubbly.
• Serve with rice or Oriental noodles.