Mini Stuffed Meatloaves For 2 Recipes

Steps:

• 1. Heat oven to 350 degrees F. In large bowl, stir bread crumbs and 1 cup of the cooking sauce until well mixed; let stand 5 minutes.
• 2. Meanwhile, cut twelve 1/2-inch pieces from cheese sticks (store remaining portion of cheese stick for another use). Set aside. Add beef, egg, green onions, 1/2 teaspoon salt and 1/4 teaspoon pepper to bread crumb mixture until well mixed.
• 3. Spray 12 regular-size muffin cups with cooking spray. Divide beef mixture evenly among cups (cups will be very full). Push 1 piece of cheese into center of each loaf. Place muffin pan on cookie sheet to catch any spillover. Bake about 30 minutes or until thermometer inserted in center of loaves in middle of muffin pan reads 160 degrees F (outer loaves will be done sooner).
• 4. Meanwhile, heat remaining sauce until hot. Immediately remove loaves from muffin pan; spoon heated sauce over loaves.
• *Regular mozzarella cheese, cut into 1/2-inch cubes, can be substituted.

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In large bowl, mix ground beef, oats, onion, salt, pepper and egg with hands or spoon. Using 1/4-cup measuring cup, scoop beef mixture into each muffin cup; press into cup.
• Make indentation in center of mixture in each cup. Spoon 1 tablespoon cheese into each indentation. Top each with 1 tablespoon desired topping.
• Bake 35 minutes or until meat thermometer inserted in center of loaves reads 160°F. Remove from muffin cups. If desired, top with additional topping before serving.

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil.
• Break the meatloaf mixture into a large bowl and use your hands to lightly work in the onion, bread crumbs, egg, parsley, Worcestershire sauce, mustard, salt, Italian seasoning, garlic powder, and pepper until evenly mixed. Take care not to overwork the mixture.
• Space the pancetta slices, if using, a few inches apart on the prepared pan and put the cutter on top of 1 piece. Divide the meatloaf mixture into 4 equal portions. Press a piece of cheese into the center and then press the meat around it to enclose it completely. Put a portion in the cutter and press gently so that it covers the pancetta evenly, and makes a neat, flat disk. Repeat with the remaining meatloaf mix to make 4 little loaves. Remove the cutter.
• Whisk the glaze ingredients in a small bowl, and then spread about 1 tablespoon of the mixture over the top and sides of each meatloaf. Bake for 10 minutes, then reduce the heat to 325 degrees F. and bake until cooked through, about 15 minutes more. To serve, ladle some hot marinara sauce into the centers of 4 plates, and set the meatloaves on top.

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:

• 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.

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°F.
• Combine meat with salt, garlic powder and pepper. Shape to size of a 5-by-3-inch loaf pan.
• Make a well down the middle of the meat. Place ham slice in well. Place cheese slice on top of ham. Close ham over cheese. Shape meat over ham. Place in pan and pour tomato sauce over top. Bake 30 minutes.

Steps:

• In a bowl, combine first six ingredients. Mix in beef. Divide into six portions. Shape each portion around a cheese stick and form into a loaf. Set aside. , In a large skillet, combine all sauce ingredients. Add loaves and spoon sauce over each. Cover and bring to a boil. Reduce heat to simmer; cook until a thermometer reads 160°, about 20 minutes.

Steps:

• Preheat oven to 350 degrees.
• Divide and press biscuit dough across the bottom and up the sides of 10 greased muffins cups; set aside. I flattened the dough on a cookie sheet to make it fit better.
• Combine beef, 1/2 cup catsup, onion, egg, oats, and seasonings in bowl; mix well.
• Form into 10 balls and place one in each biscuit cup.
• Spread remaining catsup over the tops and sprinkle with the cheese.
• Bake for 30 minutes.

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.

Steps:

• Heat oven to 350°F In large bowl, stir bread crumbs and 1 cup of the cooking sauce until well mixed; let stand 5 minutes.
• Meanwhile, cut twelve 1/2-inch pieces from cheese sticks (store remaining portion of cheese stick for another use). *Regular mozzarella cheese, cut into 1/2-inch cubes, can be substituted. Set aside. Add beef, egg, green onions, 1/2 teaspoon salt and 1/4 teaspoon pepper to bread crumb mixture until well mixed.
• Spray 12 regular-size muffin cups with cooking spray. Divide beef mixture evenly among cups (cups will be very full). Push 1 piece of cheese into center of each loaf. Place muffin pan on cookie sheet to catch any spillover. Bake about 30 minutes or until thermometer inserted in center of loaves in middle of muffin pan reads 160°F (outer loaves will be done sooner).
• Meanwhile, heat remaining sauce until hot. Immediately remove loaves from muffin pan; spoon heated sauce over loaves.