Mini Meatloaf Recipes

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.

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.

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.

Steps:

• In a bowl, combine bread, carrot, onion, celery, green pepper, salt, pepper and 1 tablespoon of chili sauce. Add beef and mix well. Shape into a 3-in. x 2-1/2-in. loaf; place in an ungreased shallow baking dish. Top with remaining chili sauce. Bake, uncovered, at 350° for 35-40 minutes.

Steps:

• Heat oven to 450°F. In small bowl, stir ketchup and brown sugar until mixed; reserve 1/4 cup for topping. In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed.
• Spray 13x9-inch pan with cooking spray. Place meat mixture in pan; pat into 12x4-inch rectangle. Cut lengthwise down center and then crosswise into sixths to form 12 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with reserved 1/4 cup ketchup mixture.
• Bake 18 to 20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160°F.

Steps:

• Combine ground beef, salt, pepper, cayenne, green onions, parsley, bread crumbs, egg, and Worcestershire sauce in a large bowl. Mix with a fork until just combined; do not overmix. Wrap and chill in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with a silicone liner (such as Silpat®).
• Remove meat from the refrigerator and divide into 8 equal portions. Dampen your fingers with cold water and roll meat into smooth balls. Form each ball into a ghost (or pear) shape and place on the prepared sheet pan; try to center the heads over the bodies.
• Bake in the center of the preheated oven until cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 150 degrees F (66 degrees C).
• Remove from the oven and immediately place a slice of provolone cheese on the top of each ghost, centering it the best you can. Cut the remaining 2 slices of provolone into quarters and place those over the center to provide more cheese for the head. The residual heat from the meat will start to melt the cheese and it will droop down.
• Return to the oven until the cheese melts, 30 to 60 seconds.
• Remove from the oven and take some of the melted cheese around the bottoms and wrap and drape it back up over the heads. Use the tip of a knife to form eyes and mouths, then neaten up the bottom of the cheese "sheets."
• Combine ketchup, barbecue sauce, and Sriracha for blood sauce; ladle onto plates and serve meatloaf ghosts on top.

Steps:

• Preheat oven to 425°. In a large bowl, combine eggs, tomato juice, oats, onion and salt. Add beef; mix lightly but thoroughly. Shape into six 4x2-1/2-in. loaves; place on a sheet pan or large shallow roasting pan. Combine ketchup, brown sugar, mustard and nutmeg; brush over loaves. , Combine potatoes with 2 tablespoons oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat. Add to pan in a single layer. Bake 25 minutes., Combine asparagus with remaining 1 tablespoon oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat. Add to pan. Bake until a thermometer inserted into meat loaves reads 160° and vegetables are tender, 15-20 minutes. Let stand 5-10 minutes before serving.

Steps:

• Heat oven to 450°F. In large bowl, stir 1/4 cup of the ketchup and remaining ingredients until well mixed.
• Spray 13x9-inch pan with cooking spray. Place meat mixture in pan; pat into 10x4-inch rectangle. Cut lengthwise down center and then crosswise into fourths to make 8 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with remaining ketchup.
• Bake 18 to 20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160°F.

Steps:

• Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush a rimmed baking sheet with oil. In a small bowl, mix together 2 tablespoons mustard and ketchup.
• In a medium bowl, combine beef, egg, panko, 1/2 cup cheddar, 1/2 teaspoon salt, and teaspoon pepper. Form into four 2-by-4-inch loaves; place on baking sheet. Brush with mustard mixture; top with remaining 1/2 cup cheddar. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper.
• Transfer meatloaves to upper rack of oven, and place potatoes on lower rack. Bake until loaves are cooked through, 15 to 20 minutes, rotating sheets after 10 minutes. Remove loaves from oven; continue to roast potatoes until tender, about 5 minutes.
• Meanwhile, in a large bowl, whisk together remaining tablespoon oil, remaining teaspoon mustard, and vinegar; season with salt and pepper. Add lettuce to bowl, and toss. Serve meatloaves with potatoes and salad.

Steps:

• For the meatloaf: Preheat the oven to 350 degrees F.
• Heat a skillet over medium heat, add the oil and saute the onions until translucent, 3 to 5 minutes. Season with salt, add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Remove from the heat and cool.
• In a large bowl, whisk together the milk, gelatin, mustard, Worcestershire, hot sauce and eggs and season with salt and pepper. Let it sit for 5 minutes so the gelatin can bloom.
• Add the meat along with the crackers, parsley and cooked onion and garlic; mix with your hands until evenly combined. Place the meat mixture on a parchment-lined sheet tray. Using your hands, and without overworking the meat, form into 6 football-shaped free-form loaves.
• For the glaze: In a small bowl, combine the BBQ sauce, brown sugar and apple cider vinegar.
• Slather the glaze over the meatloaves and bake, basting again halfway through, until the meat registers 165 degrees F, about 1 hour. Let rest for 20 minutes.
• For the roasted russet potatoes with garlic and rosemary: Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add potatoes cut-side down and cook, without moving, until golden, 6 to 7 minutes.
• Flip the potatoes using a fish spatula and lower the heat to medium low. Cover and cook until the potatoes are knife-tender, 7 to 8 more minutes.
• Toss the potatoes with salt and pepper. Add the rosemary and garlic, cover again, take off the heat and let infuse for an additional 45 seconds using the residual heat left in the skillet. Taste, adjust the seasoning if necessary and serve.
• For the green beans: Bring a pot of water to a boil. Set up an ice bath. Blanch the green beans in the boiling water until bright green and tender, a few minutes. Remove from the water and immediately plunge into the ice bath.
• Meanwhile, heat a saute pan with olive oil over medium-high heat. Toss the green beans in the pan with the lemon zest and juice and salt and pepper to taste until warmed through, 2 to 3 minutes.

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.

Steps:

• In bowl, combine 1 tablespoon of ketchup and all other ingredients.
• Shape into loaf, top with remaining 1 tablespoon ketchup, and bake at 350 degrees for 35 to 40 minutes.

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).