Tonight Mini Meatloaves Food

30 MINUTE MINI MEATLOAVES

Steps:

• Mix beef, salt and pepper, egg, crumbs, and 1/2 cup tomato sauce.
• Form into 4 loaves.
• Mix remaining cup tomato sauce with italian seasoning, garlic powder, and brown sugar.
• Place in small casserole dish.
• Bake, uncovered at 375* for 20 minutes.
• Spoon remaining sauce over loaves and bake 10 more minutes.

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.

TONIGHT: MINI MEATLOAVES

Steps:

• Heat oven to 400.
• Pour 1/4 cup of the gravy into large bowl.
• Stir in water.
• Add meat, stuffing and eggs; mix lighlty.
• Refrigerate remaining gravy for later use.
• Divide meat mixture in half.
• Shape half of the meat mixture into 2 oval loaves on foil lined baking sheet.
• Shape remaining mixture and make 16 balls.
• Place, in single layer, on another foil covered baking sheet.
• Bake side by side, 20 minute Remove balls, set aside.
• Bake loaves an additional 10 minutes or till cooked.
• Slice and serve with your favorite veggie.

MINI MEATLOAVES WITH BROCCOLI MASH

Steps:

• Preheat the oven to 375˚ F. Coat 8 cups of a muffin pan with cooking spray. Combine the ground beef and pork, zucchini, onion, breadcrumbs, egg and 1 teaspoon each salt and pepper in a large bowl; mix with your hands until combined. Mix the ketchup, brown sugar and soy sauce in a small bowl.
• Divide the meatloaf mixture evenly among the muffin cups, pressing to eliminate any air pockets. Bake 12 minutes. Spread the ketchup mixture on the meatloaves and bake until the glaze sets and the meat is cooked through, about 10 more minutes. Let rest 10 minutes.
• Meanwhile, put the potatoes in a saucepan and cover with water; season with salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Add the broccoli and cook until tender, about 4 minutes. Drain the vegetables and return to the pot. Add the cream cheese and mash well; season with salt. Serve the meatloaves with the broccoli mash and carrot sticks.

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.

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.

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).

MARVELOUS MINI MEATLOAVES

Steps:

• Heat oven to 400°.
• Place bread in food processor and pulse to make fine bread crumbs, add to meat and mix.
• Place onion, garlic, celery, carrots, and parsley into food processor and pulse till finely chopped.
• Add to meat mixture.
• Add ketchup, mustard, salt, and pepper.
• Mix well w/ your hands and shape into approx 8 small loaves and place on an oven broiler pan.
• Mix sauce ingredients and spread over tops.
• Bake approx 35-45 minutes or till done when center tested.

MINI MEATLOAVES

Steps:

• Combine ground beef, bread crumbs, half-and-half, onion, celery, garlic, salt, pepper Mix well.
• Spray mini-loaf pans with no-stick cooking spray. Divide meat mixture into pans equally.
• Bake meatloaves at 350 for 5 minutes.
• Mix together apricot jam & enough water to make a nice consistency glaze. Glaze the meatloaves with this mixture and cover each with foil. Bake 20 minutes.
• Remove foil and reglaze with remaining mixture and bake another 15 minutes.
• I served this with cheddar mashed taters & tossed salad.

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.