FOIL-PACKET MINI MEATLOAVES WITH ROOT VEGETABLES
Make the ultimate comfort food in single-serving foil packets!
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
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.
TURKEY AND VEGGIE MEATLOAF MINIS
Provided by Cooking Channel
Time 55m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Using a box grater, grate the onion into a large bowl. Add turkey, broccoli cole slaw, oats, garlic powder, salt, egg substitute, and 1/4 cup ketchup. Stir until thoroughly mixed.
- Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute turkey-veggie mixture among the muffin cups, and top each with 1 teaspoon ketchup.
- Bake in the oven until firm with lightly browned edges, 30 to 35 minutes. Let stand for 5 minutes before serving. Enjoy!
Nutrition Facts : Calories 142, Fat 5.25 grams, Sodium 494 milligrams, Carbohydrate 9 grams, Fiber 1.5 grams, Protein 14 grams, Sugar 4 grams
MINI MEATLOAVES AND ROASTED VEGGIES
Mini meatloaves are baked in muffin tins, topped with traditional pasta sauce, and served with your favorite roasted vegetables.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with foil, coat a twelve 2 1/2-inch muffin tin with nonstick cooking spray; set aside.
- In a medium bowl combine beef, onion, 1/2 cup of RAGÚ® Old World Style® Traditional Sauce, bread crumbs, egg, parsley, garlic, 1/4 tsp salt and 1/8 tsp pepper.
- Divide mixture among muffin cups, pressing meat mixture into each.
- In a large bowl toss the vegetables with oil, remaining salt and remaining pepper. Place in the baking pan. Place the baking pan and muffin cups on two separate oven racks. Bake 30 minutes or until an instant-read thermometer inserted in meat loaves registers 160 degrees F. Remove pans from oven. Remove meatloaves from muffin cups. Serve meatloaves topped with remaining warmed RAGÚ® Old World Style® Traditional Sauce with vegetables on the side, and garnish with additional chopped parsley.
Nutrition Facts : Calories 293.2 calories, Carbohydrate 21.3 g, Cholesterol 76.6 mg, Fat 15.6 g, Fiber 3.1 g, Protein 17.9 g, SaturatedFat 4.7 g, Sodium 715.5 mg, Sugar 2.5 g
TURKEY MINI-MEATLOAVES WITH ROASTED ROOT VEGGIES
I found these individual mini-meatloaves with roasted veggies on Cook Yourself Thin. I love turkey anyway, but this just looks to die for!! I can't wait to make it! Calories per serving, meatloaves: 227 Calories per serving, roasted root veggies: 121 **Cooking time is slightly shorter for the veggies - see below. Meal should be done at the same time just not enter oven at the exact same time.
Provided by Mommy Diva
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 375 degrees. Arrange oven racks to accommodate two dishes being cooked simultaneously.
- Grind the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs.
- Heat 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted, about 30 seconds. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands until well mixed; it will be quite wet.
- Pack 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smooth its shape. Repeat three times with remaining mixture. Bake mini meatloaves until cooked through and golden, about 40 minutes.
- While the meatloaves are cooking, make the glaze: In a small bowl combine the ketchup, Worcestershire sauce and hot sauce. Brush over meatloaves.
- To make the roasted root vegetables: On a baking sheet, toss all the vegetables in the olive oil, and season with salt and pepper. Add to the oven along with the meatloaves and roast for 30 to 35 minutes, stirring midway through baking. Remove from the oven and sprinkle with fresh herbs.
TURKEY MINI-MEATLOAVES WITH ROASTED ROOT VEGGIES
I cooked this for my husband and guests, what a hit ! Everyone loved it. Everyone likes the end of the meatloaf, this way we all get our own.!!! Freezes well for a quick dinner later too !
Provided by Lady in love
Categories < 4 Hours
Time 1h30m
Yield 4 mini-meatloaves, 4 serving(s)
Number Of Ingredients 22
Steps:
- 1-Preheat oven to 375, Arrange oven racks to accommodate two dishes being cooked at the same time.
- 2- Put foil on baking sheet for easy clean up.
- 3-Prepare Veggies-Chop root vegtables to aprox 1/2" size,( flower bag ) put into a roaster bag for faster cooking.Toss all the vegtables into bag add 1tbl sp, plus 1 tsp olive oil, salt, pepper, and herbs mix well in bag. Close bag cut 3 or 4 slits in top of bag place on baking sheet.Put on bottom rack of oven.
- 4- Now,prepare Glaze- In a sm bowl combine the ketchup, worcestershire sauce and hot sauce. Set aside.
- 5-In a large bowl, pour milk over bread crumbs.Set aside.
- 6- Mix turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands untill well mixed, it will be quite wet.
- 7-Heat 1 tsp oil in a large skillet, over medium heat. Add onion and cook stirring occasionally untill soft and golden. about 5 minute Add spinach and stir untill just wilted. about 30 seconds.
- ( or add 1 tbl water to pan and put lid on to wilt spinach leaves, stir a little as needed ).
- 8-Transfer spinach and onions to bowl with soaked crumbs. Add the turkey mixture. Combine with your hands untill well mixed, it will be quite wet.
- 9-Tightly pack one cup of mixture into a one cup DRY measure cup. Invert the cup onto a rimmed foil lined baking sheet, gently shaking the cup to release the mixture. Gently pat and shape the mound. Repeat three times with remaining mixture.
- 10- Spoon glaze on top of each meatloaf, let dribble down the sides.
- Put into oven on top rack. ( Veggies should already be in oven ).
- 11-Bake mini meatloaves untill cooked through and light golden ( remember turkey is lighter than hamburger ) Aprox 1 hr to 1 1/4 hr , I like mine well done ! Take meatloaves and veggies out at same time.
COOKING LIGHT'S TURKEY MINI MEATLOAVES
From the April 2007 issue of Cooking Light magazine. The recipe can easily be doubled to feed 6 (increasing the baking time to 45-50 minutes).
Provided by Ms B.
Categories Poultry
Time 40m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 5 minutes or until slightly browned. Remove from heat; cool slightly.
- Combine onion, breadcrumbs, and next 7 ingredients (through egg white) in a large bowl.
- Stir in 2 tablespoons of the ketchup.
- Spoon about 1/2 cup of the meat mixture into each of 3 muffin cups coated with cooking spray; place muffin tin on a baking sheet. (This is necessary to keep the oven clean, as the juices of the meatloaves tend to bubble up out of the muffin cups and can drip on the floor of the oven.).
- Combine remaining 1 tablespoon ketchup with hot pepper sauce in a small bowl. Brush ketchup mixture over meat loaf tops.
- Bake at 350 for 30 minutes or until a thermometer registers 165 degrees.
MINI TURKEY MEAT LOAVES
These turkey loaves are tender, hearty and convenient. They're loaded with flavor-not to mention oats, turkey and veggies! Bake them ahead and top them with cheese before serving-or freeze them for later. -Janice Christofferson, Eagle River, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the egg, onion, red pepper, 1/2 cup mozzarella cheese, 1/2 cup spaghetti sauce, 2 tablespoons Parmesan cheese, oats and seasonings. Crumble turkey over mixture and mix well. , Coat 6 jumbo muffin cups with cooking spray; fill with turkey mixture. Bake at 350° for 20 minutes; drain. , Top each loaf with 1 tablespoon spaghetti sauce, 2 teaspoons mozzarella cheese and 1/2 teaspoon Parmesan cheese. Bake 5-10 minutes longer or until a thermometer reads 165° and cheese is melted. Let stand for 5 minutes before removing from pan.
Nutrition Facts : Calories 210 calories, Fat 10g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 447mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic exchanges
ITALIAN TURKEY MINI MEATLOAVES
Make and share this Italian Turkey Mini Meatloaves recipe from Food.com.
Provided by anme7039
Categories Poultry
Time 25m
Yield 6 mini loafs, 3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F and spray a 6-cup muffin tin with nonstick cooking spray.
- mix the ground turkey, diced onion, 3/4 cup mozzarella cheese, 1/3 cup spaghetti sauce, the egg, parmesan cheese, bread crumbs, and italian seasoning.
- Place meat mmixture in muffin tins.
- Put 2 tablespoons of remaining spaghetti sauce and sprinkle with the remaining 1/4 cup mozzarella cheese.
- Bake for 20 or until done.
- I have also frozen the left over and re heated later with good results still.
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- Preheat oven to 425 degrees F. Cover a rimmed baking sheet with foil and place a baking rack over the sheet (baking rack keeps bottoms from burning and allows drippings to fall below.) Grease baking rack generously with cooking spray.
- In a saucepan over medium to medium-high heat, sauté vegetables in 1 tablespoon olive oil until soft, about 5 minutes. Lightly season vegetables with salt and pepper to taste while they sauté. Set aside to cool.
- In a mixing bowl, using your hands or a wooden spoon, combine cooled vegetable mixture, ground turkey, egg, panko, 1/4 cup ketchup, broth, garlic powder, parsley, basil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Do not over mix.
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