SUNNY'S CHICKEN PARM MINI MEATLOAF
Provided by Sunny Anderson
Categories main-dish
Time 9h15m
Yield 6 servings
Number Of Ingredients 25
Steps:
- For the breadcrumbs: The night before, toast the wheat bread and leave out overnight to dry out.
- The following day, crumble the toasted wheat bread to the consistency of pebbles and sand in a small bowl and set aside.
- For the potato base: Preheat the oven to 350 degrees F.
- Dunk each piece of potato in the butter and pat dry a little. Line the bottoms and all the way up the sides of 6 cups of a 12-cup muffin tin with 2 to 3 layers of potato slices (about 15 slices per muffin cup), so that the potatoes come up about 1/4 inch over the top. Fill the empty cups with water. Bake until the potatoes are golden, about 25 minutes. Set aside.
- For the chicken meatloaf: Raise the oven temperature to 375 degrees F.
- In a large bowl, add the lemonade and reserved breadcrumbs and stir until mushy. Add the Parmesan, onion, Worcestershire, salt, chile flakes, garlic, egg and a few grinds of black pepper. Stir until it forms a loose paste. Add the chicken and tomatoes and fold with your hands until everything is combined. This should be sticky!
- Press some of the chicken mixture into each potato-lined muffin cup. Press a sprig of thyme on top of each. Refill each empty cup with water. Bake until the meatloaf edges are golden brown, about 15 minutes. Allow to cool slightly for 5 minutes, then remove each loaf with a spatula or butter knife. Serve with Meatloaf Gravy if desired.
- In a small pot on medium heat, add the butter and flour. Cook, stirring constantly, until the mixture stops foaming and deepens a bit to a light golden color. Add the Worcestershire and garlic and whisk to combine. Add the thyme, then whisk while slowly pouring in the stock and lemonade. Whisk until reduced and thickened to gravy consistency, about 5 minutes. Remove and discard the thyme. Season with salt and pepper.
MIGHTY MINI LOAVES
Single-serve mini meatloaves.
Provided by Karie Karlson
Categories Main Dish Recipes Meatloaf Recipes Pork Meatloaf Recipes
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool; crumble.
- Place bacon, stuffing, Parmesan cheese, Worcestershire, soy sauce, egg, onion soup mix, salt, and pepper in a large bowl and mix well. Divide meat mixture into 6 individual portions. Mold each portion into oval-like shapes. Press top of each oval in and add Swiss cheese. Mold meat back up over the tops, enclosing cheese.
- Mix ketchup, mustard, and brown sugar together in a separate bowl. Cover each loaf with mixture. Place loaves in the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 45 minutes.
- While loaves bake, saute onion over medium-high heat in a frying pan, 5 to 7 minutes. Top baked loaves with onions and let stand for 5 minutes to cool before serving.
Nutrition Facts : Calories 537.6 calories, Carbohydrate 51.2 g, Cholesterol 93.4 mg, Fat 24.8 g, Fiber 2.7 g, Protein 28.3 g, SaturatedFat 11.9 g, Sodium 2506.4 mg, Sugar 20.2 g
PARMESAN MINI MEATLOAVES
Make Parmesan Mini Meatloaves in muffin cups so that each member of the family can enjoy two of their own. The classic Italian flavors are always a hit.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings, 2 mini meatloaves each
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Reserve 1/4 cup each pasta sauce and cheese. Mix remaining ingredients just until blended.
- Press into 12 muffin cups sprayed with cooking spray; top with reserved pasta sauce and cheese.
- Bake 30 to 35 min. or until done (160°F).
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 18 g
MEATLOAF PARMESAN
A bit retro, but heartwarming and homey, this recipe is an amalgam of meatloaf, polpettone and meatballs. Ground veal and pork, provolone, pecorino and Parmesan mingle with herbs, broccoli rabe and bread crumbs in what is essentially a sliceable meatball. It is doused with tomato sauce and baked until bubbly, aromatic and mouthwatering.
Provided by David Tanis
Categories dinner, casseroles, meatballs, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- Put veal and pork in a large mixing bowl. Add salt, black pepper, red pepper, fennel seed and nutmeg. Knead mixture with hands to incorporate.
- Add soaked bread with milk, eggs, parsley, oregano, broccoli rabe, olives, Parmesan and provolone. Mix again with hands and knead to make sure all ingredients are distributed evenly. Pat mixture into a free-form loaf and place in a 9-by-13-inch baking dish. Press bay leaves on top. You may complete this step several hours, or a day in advance, of baking.
- Make tomato sauce: Put olive oil in a nonreactive pan over medium heat. Add onions, garlic clove and a little salt, then cook, stirring, until translucent, about 8 to 10 minutes. Add tomato purée, crushed tomatoes, red-pepper flakes and basil sprig. Simmer for 10 minutes. Taste and adjust seasoning. Sauce may be made in advance, if desired.
- Heat oven to 400 degrees. Spoon sauce over meatloaf, letting it spill over into the baking dish to surround loaf. Sprinkle top of loaf with grated pecorino and provolone, then sprinkle with bread crumbs.
- Bake at 400 degrees for 30 minutes, then cover, reduce heat to 350 and cook for 30 to 45 minutes more, until internal temperature is 150 degrees. Let rest at least 10 minutes before slicing. Top each serving with a good spoonful of sauce and garnish with basil leaves, if using.
MINI MEATLOAVES
Quick and easy to make. A family favorite. The ketchup and brown sugar give these loaves a tangy flavor.
Provided by Tonya Swope
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 254.9 calories, Carbohydrate 16.6 g, Cholesterol 73.9 mg, Fat 14.4 g, Fiber 0.6 g, Protein 15.1 g, SaturatedFat 6.7 g, Sodium 656 mg, Sugar 12.5 g
ITALIAN MEAT LOAVES
We raise hogs, so pork is something I cook with a lot. These miniature meat loaves made with ground pork and Italian herbs are full of flavor. Our children especially like the topping of ketchup and Parmesan cheese. -Patricia Staudt, Marble Rock, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the eggs, bread crumbs, milk, 1/2 cup cheese, onion, Worcestershire sauce, garlic salt and 1/2 teaspoon Italian seasoning. Crumble pork over mixture and mix well. Shape into 10 individual loaves. , Place on a rack in a greased large shallow baking pan. Spread ketchup over loaves; sprinkle with remaining cheese and Italian seasoning. , Bake, uncovered, at 350° for 45-55 minutes until a thermometer reads 160°.
Nutrition Facts : Calories 277 calories, Fat 17g fat (7g saturated fat), Cholesterol 109mg cholesterol, Sodium 487mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 21g protein.
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