Stovetop Meat Loaves Food

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 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.

EASY STOVE TOP MEATLOAF

Steps:

• Mix together the first four ingredients.
• Divide and shape into two loaves.
• If desired, freeze one or both loaves at this point.
• When ready to cook, top (thawed) loaf with BBQ sauce and bake, uncovered, at 350 for 45 min to an hour.

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.

SKILLET MEATLOAF

Steps:

• In a large bowl, mix together 1/4 cup of the tomato soup, ground beef, bread crumbs, egg, onion, salt and pepper using your hands. Shape firmly into two loaves.
• Heat a large deep skillet over medium-high heat. Brown the meatloaves in the hot skillet, then reduce heat to medium and cover with a lid. Simmer for about 25 minutes, or until meat is cooked through.
• Spoon the fat from the skillet, and stir in the remaining soup, water, and mustard. Top with mozzarella cheese, and let simmer uncovered for 10 minutes, stirring sauce occasionally.

EASY MEXICAN MEATLOAVES

Steps:

• Heat oven to 375ºF.
• Mix meat, stuffing mix, tomatoes, 1-1/4 cups cheese, 3/4 cup salsa, eggs and garlic until blended. Shape into 2 loaves in 13x9-inch baking dish.
• Bake 50 min. Meanwhile, mix remaining salsa and sugar.
• Spread salsa mixture over meatloaves; top with remaining cheese. Bake 10 min. or until meatloaves are done (160ºF).

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.