Ranch Mini Meat Loaves 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 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.

MINI BUFFALO TURKEY MEATLOAVES

Steps:

• Preheat the oven to 450˚ F. Combine the onion, chopped carrot and garlic in a food processor and pulse until finely chopped; transfer to a large bowl. Add the turkey, egg, panko, milk, 2 tablespoons hot sauce, 1/4 teaspoon salt and a few grinds of pepper. Mix well with your hands. Form into four 3/4-inch-thick oval patties on a rimmed baking sheet.
• Bake the patties until lightly browned, firm and a thermometer inserted into the centers registers 160˚ F, 20 to 25 minutes.
• Whisk the melted butter and remaining 1/3 cup hot sauce in a bowl. Brush the tops of the meatloaves with half of the sauce, then return to the oven until the sauce is baked in, about 4 minutes. Remove from the oven and brush with the remaining sauce.
• Transfer the meatloaves to plates. Toss the broccoli, grated carrots and celery with the blue cheese dressing; serve with the meatloaves.

MINI MEAT LOAVES

Steps:

• Heat oven to 350*.
• Beat egg and milk; stir in the next 7 ingredients.
• Add beef and mix well.
• Shap into 8 mini loaves.
• Place in greased baking dish.
• Mix catsup, brown sugar, and mustard.
• Spoon over loaves.
• Bake, uncovered, for 45 minutes, or until meat is done.

RANCH MEATLOAF

Steps:

• Preheat oven to 350°F. Mix all ingredients together in a bowl, but avoid excessive handling for a moist meatloaf. Form into a loaf and place in a baking dish or loaf pan. Bake for 40-45 minutes or until the internal temperature reaches 165°F. Remove from oven and let the meatloaf stand covered for 10-15 minutes before slicing.

RANCH MINI MEAT LOAVES

Steps:

• Preheat oven to 350 degrees.
• In large bowl, beat milk and egg with a fork.
• Mix in beef, bread crumbs and dressing mix.
• Shape into 6 small loaves.
• Place in an ungreased 13"x9" pan.
• Brush loaves with Worcestershire Sauce.
• Bake, uncovered, for 35-45 minutes until center is no longer pink and juices run clear (at least 160 degrees).
• Decorate with strips of cheese if desired.

EASY MINI MEAT LOAVES

Steps:

• Preheat oven to 350 degrees.
• Divide and press biscuit dough across the bottom and up the sides of 10 greased muffins cups; set aside. I flattened the dough on a cookie sheet to make it fit better.
• Combine beef, 1/2 cup catsup, onion, egg, oats, and seasonings in bowl; mix well.
• Form into 10 balls and place one in each biscuit cup.
• Spread remaining catsup over the tops and sprinkle with the cheese.
• Bake for 30 minutes.

SIMPLE RANCH HOUSE MEATLOAF

Steps:

• Mix all the meat loaf ingredients together.
• Pack into a 5 x 9 loaf pan.
• Bake at 325f degrees for 1 1/4 hours.
• Remove from oven, turn out of pan and place on an ovenproof serving dish.
• Topping: Mix the topping ingredients.
• Brush over the meat loaf and return to the oven for 30 minutes or longer.
• Note: The finished meat loaf can be frozen or the meat loaf ingredients can be split into 2 smaller loaf pans, cooked, topped, cooled and frozen.
• Defrost and reheat or use sliced cold.
• ALTERNATE TOPPING.
• 4 tablespoons chilli sauce.
• 3 tablespoons splenda.
• 4 tablespoons spreadable soft cream cheese - light.
• 1 tablespoon hot horseradish.
• 1 teaspoon dry mustard.
• Combine all and brush on top of meatloaf instead of above topping.

MINI MEAT LOAVES IN THE MICROWAVE

Steps:

• Crumble meat in a large bowl. Add chopped onion.
• Beat egg slightly, then add bread crumbs, milk and parmesan cheese. Mix all together with beef.
• Add remaining ingredients, except for the ketchup, and mix again.
• Shape meat into 6 evenly sized balls, place in circle in microwave safe bowl. Top with ketchup.
• Cook in microwave on HIGH for 7 minutes. Lat stand 5 minutes before serving.

RANCH MEATLOAF

Steps:

• Preheat oven to 350F.
• Mix all ingredients together in a bowl, but avoid excessive handling for a moist meatloaf. Form into a loaf and place in a baking dish or loaf pan.
• Bake for 40-45 minutes or until the internal temperature reaches 165 degrees F.
• Remove from oven and let the meatloaf stand covered for 10-15 minutes before slicing.

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).