Mini Meatloaves With Mushroom Herb Orzo Recipes

LEMON-HERB ORZO

Steps:

• Cook 1 1/2 cups orzo in boiling salted water until al dente; reserve 1/4 cup cooking water, then drain. Toss with 3 tablespoons butter, cup each chopped chives, dill and parsley, and the zest of 1 lemon. Add the reserved pasta cooking water to loosen, if needed. Season with salt and pepper.

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.

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.

FOIL-PACKET MINI MEATLOAVES WITH ROOT VEGETABLES

Steps:

• Preheat a grill to medium high. Combine the beef, egg, panko, 2 tablespoons barbecue sauce, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the scallions, reserving 2 tablespoons of the greens for topping. Mix well with your hands.
• Tear off four 20-inch-long sheets of foil and lightly coat with cooking spray. Toss the potatoes, carrots and parsnips with the olive oil, thyme and a big pinch each of salt and pepper in a large bowl. Divide the vegetables evenly among the prepared foil sheets, piling them on one side of the foil. Clear a spot in the middle of the vegetables for the meatloaf.
• Divide the meat mixture into 4 pieces and shape each into a 3-by-4-inch mini meatloaf on the foil. Fold the foil over the meatloaf and vegetables; fold in the edges to form a packet.
• Grill the foil packets, 10 minutes, then flip and continue grilling until the vegetables are tender and the meatloaves are cooked through, 5 to 8 more minutes. Carefully open the packets and brush the tops and sides of the meatloaves with the remaining 1/4 cup barbecue sauce. Sprinkle with the reserved scallion greens.

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.

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.

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).