Tag Archives: meatloaf

Cheddar Turkey Meatloaf Muffins

17 Jul

These mini meatloafs came out surprisingly good…. They came out moist and tasty and the munchkins enjoyed them. I served them with couscous and roasted broccoli and cauliflower.

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Cheddar Turkey Meatloaf Muffins
adapted from aggieskitchen

Ingredients
1 lb lean ground turkey
2 teaspoons steak seasoning
2 teaspoons Worcerstershire sauce
1/2 small onion, grated
1 egg
1/2 cup panko
1 15oz can petite diced tomatoes, drained well (give them a good squeeze to get all the moisture out)
3 oz cheddar cheese, shredded

Instructions

Preheat oven to 375.
Add all the ingredients for the meatloaf mixture into a large bowl and using your hands gently combine. Spray a 12-cup muffin pan with non stick spray. Add meatloaf mixture evenly among cups.
Bake for 20-25 minutes until you see the muffins bubbling and start to slightly separate from sides of muffin pan. Turn broiler on for 2-4 minutes to get the tops nice and browned.

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Meatloaf unloafed

18 Mar

This recipe came to me in my email. I don’t remember how I got on this particular list, but somehow I did. This was a little bit of a different take on the meatloaf I usually make so I decided to try it. Three of us liked it. It was on the spicier side, but munchkin #1 loved it! I served it with alexia onion rings and some sautéed haricot verts.

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meatloaf unloafed
adapted from tastingtable

INGREDIENTS
1 2-3lb package meatloaf mix (beef, pork, veal)
1 large egg
5 medium garlic cloves, finely chopped
½ small yellow onion, finely chopped
6 tablespoons dried breadcrumbs
4 tablespoons ketchup, divided
1½ teaspoons freshly ground black pepper
1½ teaspoons Dijon mustard
1½ teaspoons ground fennel seed
1½ teaspoons onion powder
1½ teaspoons garlic powder
1½ teaspoons paprika
¾ teaspoon dried red pepper flakes
½ teaspoon hot sauce, such as Tabasco

DIRECTIONS
1. Preheat the oven to 350°. Line a wire rack with aluminum foil and set it over an aluminum-foil-lined rimmed baking sheet or roasting pan. Use a sharp knife to poke ½-inch-long slits into the foil-lined rack and set aside.

2. In a large bowl, add the meatloaf mix, egg, basil, garlic, onion, breadcrumbs, 2 tablespoons ketchup, black pepper, mustard, fennel seed, onion powder, garlic powder, paprika, And red pepper flakes. Stir the mixture together until it is uniformly combined, taking care not to overmix. Transfer the mixture to the foil-lined wire rack on the baking sheet and form into a 6- by-12-inch loaf, about 4 inches thick.

3. In a small bowl, add the remaining 2 tablespoons ketchup and the hot sauce and stir to combine. Use a pastry brush or a spoon to brush the glaze over the meatloaf, coating the entire top and sides of the loaf. Bake, rotating the baking sheet halfway through cooking, until an instant-read thermometer inserted into the center of the loaf reaches 150° to 155°, about 1 hour. Remove the meatloaf from the oven and rest for 5 minutes before slicing the meatloaf crosswise and serving.

Cheesy meatloaf minis

11 Mar

I guess I really wanted to make this recipe. I pinned it and today i found that I had also ripped it out of the magazine! These came out super yummy! Next time ill put in more horseradish. I served these with risotto

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cheesy meatloaf minis
adapted from cooking light

Ingredients
1 ounce fresh breadcrumbs (about 1/2 cup)
Cooking spray
1 cup chopped onion
2 garlic cloves, chopped
1/2 cup ketchup, divided
2 tablespoons grated Parmesan cheese
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces white cheddar cheese, diced
1 1/2 pounds meatloaf mix
1 large egg, lightly beaten

Preparation

1. Preheat oven to 425°.
2. Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.
3. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each. Bake at 425° for 25 minutes or until done.

meatloaf, potatoes and swiss chard

8 Jan

today felt like a good day for meatloaf, but we’re out of ketchup!  i’m sure i could have substituted something in my regular recipe, but i decided to try something new!   i decided to try out an “italian” version…  it was ok — i definitely like my normal meatloaf better!   i served the meatloaf with swiss chard with toasted bread crumbs, and ikea au gratin potatoes.  it was my first time with those potatoes and i can’t say i’m too impressed… they were pretty bland!

Italian Style Meatloaf

adapted from allrecipes

Ingredients

  • 1 (1.75lb) package meatloaf mix (veal, pork, beef)
  • 2 eggs, beaten
  • 3/4 cup dry bread crumbs
  • 1/4 cup spaghetti sauce
  • 1 teaspoon Italian-style seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 1/2 cups shredded pizza blend cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together ground beef, eggs, bread crumbs and spaghetti sauce. Season with Italian-style seasoning, oregano, basil, garlic salt, onion powder, diced tomatoes and cheese. Press into a 9×5 inch loaf pan, and cover loosely with foil.
  3. Bake in the preheated oven approximately 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).

Swiss Chard with Toasted Breadcrumbs

recipe from martha stewart

Ingredients

  • 2 1/2 tablespoons butter
  • 1/2 cup fresh breadcrumbs
  • Coarse salt and ground pepper
  • 2 pounds Swiss chard

Directions

  1. In a 5-quart saucepan, melt 1/2 tablespoon butter over medium heat. Add fresh breadcrumbs and a pinch each of coarse salt and ground pepper. Cook, tossing, until golden brown, 2 to 3 minutes. Set aside; wipe pan with a paper towel.
  2. Swiss chard; slice crosswise 3/4 inch thick, keeping stems separate from greens.
  3. In pan, melt 2 tablespoons butter over medium-high. Cook stems, stirring, until tender, 4 to 6 minutes. Add greens; cover and cook over medium-low until wilted, 5 minutes. Uncover; cook, stirring, over medium-high until pan is dry, 6 to 8 minutes.
  4. Season with salt and pepper; add a pinch of sugar, if desired. Top with breadcrumbs.

meatloaf, eggplant goat cheese bake, & french fries

6 Nov

 

i needed to use up the eggplant i bought.  i used 1/2 of it the other night in the turkey vegetable chow fun.  and i had already defrosted the meatloaf mix…   so this is what we had for dinner

 

 

meatloaf

eggplant goat cheese bake (although i totally forgot to put the basil on it! 😦 )

french fries

giada’s turkey meatloaf

3 May

ive been wanting to try this recipe out for awhile now ever since i saw giada mke it on tv.   it didnt disappoint – theres plenty of flavor!!  i served it with alessi milanese risotto

Ingredients

  • Vegetable cooking spray
  • 1/2 cup plain bread crumbs
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
  • 2 cloves garlic, minced, optional
  • 2 eggs, at room temperature, lightly beaten
  • 2 tablespoons whole milk
  • 1/2 cup crumbled feta cheese
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound ground turkey, preferably dark meat

Directions

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Spray a 9 by 5-inch loaf pan with cooking spray.

In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.

Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

Cheesy Meat Loaf Minis & Couscous with Swiss Chard, Raisins and Feta

13 Mar

I saw this recipe in cooking light and thought i’d give it a try.  Meatloaf with cheddar cheese and parmesan?  What could possibly be bad about that?   I didnt have any horseradish so i used wasabi paste and really didnt taste it at all!  Next time i’ll definitely use horseradish and i think i’ll also switch out the cheddar with pepper jack cheese.

This is the second time I’ve made this couscous recipe and its still good 🙂  I didnt have feta on hand so i used goat cheese which was equally delicious in this!

 

Cheesy meat loaf minis

Ingredients:

  • 1/2  cup  fresh breadcrumbs (about 1 ounce)
  • Cooking spray
  • 1  cup  chopped onion
  • 2  garlic cloves, chopped
  • 1/2  cup  ketchup, divided
  • 3  ounces  white cheddar cheese, diced
  • 1/4  cup  chopped fresh parsley
  • 2  tablespoons  grated Parmesan cheese
  • 1  tablespoon  prepared horseradish
  • 1  tablespoon  Dijon mustard
  • 3/4  teaspoon  dried oregano
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1 1/2  pounds  ground sirloin
  • 1  large egg, lightly beaten

Preparation

1. Preheat oven to 425°.
2. Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.
3. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each. Bake at 425° for 25 minutes or until done.

Ingredients:
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, chopped
  • 1 1/4 cups israeli couscous
  • One 14-ounce can vegetable broth
  • 2/3 cup golden raisins
  • Salt and pepper
  • 1 bunch swiss chard, stems and leaves chopped separately
  • One 15-ounce can chickpeas, rinsed
  • 2 ounces crumbled feta cheese

Directions:

  1. In a saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the garlic and the couscous and cook, stirring, for 3 minutes. Add the vegetable broth; bring to a boil. Cover, lower the heat and simmer until the broth has been absorbed, about 10 minutes. Stir in the raisins; season with salt.
  2. Meanwhile, in a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining garlic and the swiss chard stems and cook, stirring occasionally, for 5 minutes. Add the swiss chard leaves, chickpeas and 1/2 cup water, cover and cook, turning, until the chard is wilted, 2 to 3 minutes; season with salt and pepper. Serve on the couscous and top with the feta.