Posts Tagged ‘Meatloaf’

Muffin Tin Meatloaves

A serving of vegetables has made their way into these mini chicken mushroom meatloaves, but you wouldn’t know it. The mushrooms and carrot help keep the meatloaf moist while adding flavour and nutrients. Make a big batch in advance and freeze for up to 1 month.

Prep Time: 10 mins.
Cook Time: 30 mins.
Makes : 12 Mini Meatloaves

Ingredients

8 oz (227 g) fresh crimini mushrooms
1 lb (500 g) ground chicken
1/4 small onion, finely diced
1/4 cup (60 mL) grated carrot
1 clove garlic, minced
1/2 tsp (2 mL) Worcestershire sauce
3/4 cup (175 mL) breadcrumbs
1 egg
1/2 tsp (2 mL) Italian herbs
3 tbsp (45 mL) mustard
3 tbsp (45 mL) brown sugar
1/3 cup (75 mL) ketchup

Direction

1. Preheat the oven to 350°F/175°C.
2. Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a large mixing bowl, combine mushrooms, chicken, onion, carrot, garlic, Worcestershire, breadcrumbs, egg and Italian herbs; mix until evenly combined.
4. Spray muffin tin with non-stick spray. Fill each tin cup to the top with meat mixture.
5. In a small bowl mix together mustard, sugar and ketchup. Spread sauce evenly over top of each meatloaf. Tent tray lightly with foil. Bake for 20 minutes and then remove foil cover. Bake for an additional 10 minutes or until meat thermometer registers 165°F/74°C. Serve with a side of mash potatoes and steamed green beans.

Bacon Wrapped BBQ Meatloaf

Billy Parisi shares his blend meatloaf recipe with a surprise appearance from bacon!

Serves: 6 to 8

Ingredients

For the Meatloaf:
3 pounds of ground sirloin
1 ½ pounds of ground chuck
8 ounces of domestic mushrooms processed until smooth
1 seeded and small diced red bell pepper
1 seeded and small diced green bell pepper
1 small diced sweet onion
4 finely minced cloves of garlic
4 eggs
15 strips of bacon
Tabasco to taste
Worcestershire to taste
Kosher salt and fresh cracked pepper to taste

For the Potatoes:
2 pounds of peeled and quartered russet potatoes
½ cup of buttermilk
2 ounces of unsalted butter
2 ounces of extra virgin olive oil
2 ounces of sour cream
Kosher salt and ground white pepper to taste

Miscellaneous:
2 large sweet onions cut into thick rings
1 ounce of unsalted butter
1 tablespoons of sugar
your favorite bbq sauce

Directions

Potatoes: Boil the potatoes in a large pot of boiling salted water until the potatoes freely fall off a for once pierced.

Drain the potatoes and mash them along with the buttermilk, butter, olive oil, sour cream, salt and white pepper until combined and keep warm and set aside.
Onions: In a large saute pan on low heat with butter add in the thick cut sweet onions and caramelize. This may take up to 45 minutes. After 20 minutes add in the sugar to help brown. Keep warm and set aside.

Meatloaf: Preheat the grill to high (500°).
Mix together all of the ingredients except for the bacon in a large bowl until thoroughly combined.

Next, form some Reynolds heavy duty foil to a loaf pan and remove. Spray the foil with Pam and evenly place on each bacon strip next to one another in the bottom of the pan.

Add the ground meat mixture to the top of the bacon strips and wrap the bacon around so that it is completely surrounding all sides of the meatloaf.

Place the meatloaf in the foil pan and place on a hot grill for 50 to 60 minutes or until there is no pink in the center, 160° internal temperature.

Remove the meatloaf from the grill once it is cooked and discard the foil. Add on to the top of the meatloaf the mashed potatoes, then the caramelized onions, then drizzle on some bbq sauce over the top.

Skillet Beef and Quinoa Meatloaf

Yield 4 servings

Ingredients:

1 pound lean ground beef
8 ounces cremini or button mushrooms
¼ red bell pepper
1 small shallot
1 egg
1 teaspoon fresh thyme
1 teaspoon fresh oregano
½ cup cooked quinoa
Salt and pepper to taste

Directions:

Into a large bowl add beef. Season with salt and pepper.

Place 8 ounces of mushrooms into a food processor and pulse until finely minced. Add minced mushrooms to beef. Mix to combine.

In a blender or food processor, add 1 egg, bell pepper and shallot. Puree. Add ¼ cup of egg and vegetable mixture to the beef mixture. Add herbs and quinoa. Season with salt and pepper.

Divide beef into 4 equal portions and form into patties.

In a grill pan or sauté pan, heat 1-2 tbsp vegetable oil over medium-high heat, add the mini-meatloaves and cook 3-4 minutes until a nice crust has formed. Flip and continue cooking for additional 3 minutes.

For oven preparation: bake mini-meatloaves in a rimmed baking dish for 15 minutes at 375 degrees.

Serve with tomato sauce.

Blended Turkey Meatloaf

The secret ingredients to this classic meatloaf is the addition of finely chopped mushrooms; they make it more flavorful and moist.

Ingredients:

1/2 lb. mushrooms, finely chopped
1 lb. lean ground turkey
1/2 small onion, finely diced
1/2 tsp garlic & herb seasoning
1 cup breadcrumbs
1 egg
3 tbsp mustard
3 tbsp brown sugar
1/3 cup ketchup

Directions:

Preheat the oven to 350

In a large mixing bowl, combine mushrooms, turkey, onion, seasoning, breadcrumbs and egg; mix until evenly combined. Form into lightly greased loaf pan.

In a small bowl mix together mustard, sugar and ketchup.

Pour sauce over top of meatloaf, spreading until even. Cover with foil.

Bake for 60 minutes, or until cooked through.

 

Nutritional Information: Calories: 280, Total Fat: 12 g, Saturated Fat: 3 g, Cholesterol: 90 mg, Sodium: 410 mg, Total Carbohydrate: 26 g, Dietary Fiber: 2 g, Sugars: 12 g, Protein: 18 g

Mini Canadian Meatloaves

A blend of mushrooms and beef keeps these quick cooking loaves lower in cholesterol and saturated fat than a traditional meatloaf.

Serves 4
Prep Time: 20 mins.
Cook Time: 35 mins.

Ingredients
6 oz fresh button Mushrooms
1 tbsp canola oil
1/2 onion, chopped
1 apple, peeled and chopped
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/2 tsp ground mustard
1/4 tsp dried minced garlic
1/4 tsp dried minced onion
1/2 cup shredded part skim Cheddar cheese
1/2 cup unseasoned breadcrumbs
2 eggs
1/2 tsp each salt and pepper
12 oz lean ground beef
2 tbsp maple syrup
2 tbsp Dijon mustard

Directions

Place the mushrooms in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped; set aside. Heat oil in a medium, nonstick skillet over medium heat. Add onion, apple, garlic and seasoning blend. Cook for 10 minutes. Cool slightly.

Preheat the oven to 400°F (200°C). Stir the cheese with the breadcrumbs, egg, salt and pepper. Add the mushrooms, beef and apple mixture. Gently mix to combine. Divide into 4 portions and form each into a mini football-shaped loaf. Arrange on a foil-lined baking tray.

Cook for 15 minutes or until lightly browned. Whisk the maple syrup with the mustard and brush some over each loaf. Cook for an additional 10 to 15 minutes or until an instant read thermometer registers 160°F (71°C) when inserted into the centre of a loaf.

Tip: For a bolder flavour replace the Cheddar with blue cheese.

Meatloaves with Mushroom Sauce

Mushrooms and meat make a succulent mix in this meatloaf.

Servings: 6 servings

Serving size: 2 slices with sauce

Ingredients

2 pounds ground lean beef
8 ounces (about 3 cups) fresh white mushrooms, coarsley chopped
1 package (1.4 ounces) dry vegetable soup mix
1/2 cup seasoned dry bread crumbs
1/2 cup milk
1 egg, lightly beaten

Mushroom Sauce

1/4 cup milk
2 tablespoons cornstarch
2 tablespoons butter
8 ounces (about 3 cups) fresh white mushrooms, sliced
1/3 cup chopped onion

Directions

Meatloaves
Preheat oven to 350 degrees F. In a large bowl, combine beef, mushrooms, vegetable soup mix, bread crumbs, milk and egg until well combined. Form into two loaves, 7 x 5-inches each. Place loaves in a shallow baking pan with rack. Bake for 45 minutes.

Mushroom Sauce
In a small bowl, combine milk and cornstarch; set aside. In a large skillet, melt butter over high heat. Add mushrooms and onion; cook and stir over moderate heat until mushrooms and golden, about 10 minutes. Stir in beef broth and 1/2 cup water; bring to a boil. Stir cornstarch mixture into mushroom mixture in skillet. Cook over high heat, stirring constantly, until slightly thickened, about 1 minute. YIELD: 6 Portions

Nutrition Facts

Calories: 530; Total Fat: 36g; Saturated Fat: 14g; Cholesterol: 150mg; Sodium: 530mg; Protein: 32g; Total Carbohydrate: 19g; Dietary Fiber: 1g

Mini Mushroom Meatloaf

Yield: 6 portions

Ingredients

1 tsp Worcestershire sauce
1 egg
1 tbs butter, softened
1/2 medium onion, finely chopped
1 tsp Salt
1 tsp Pepper
1 tbs Olive oil
1 cup Portabella mushrooms, sliced in 1/2-inch pieces
1 lb ground sirloin
1 cup Panko breadcrumbs

Directions

Preheat oven to 350 degree F.

Combine all ingredients except Portabellas and olive oil in a bowl and mix.

Lightly brush a pan with olive oil and heat on high. Add a single layer of Portabellas and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Turn the mushrooms and cook for 5 more minutes, or until the other side becomes red-brown.

Allow mushrooms to cool, and then mix in with other ingredients. Form balls with the mixture and place in a cup cake pan. Bake for 1 hour.

Meatloaf with Mushroom Sauce

Mushrooms and meat make a succulent mix in this meatloaf.

Yield: 6 portions

Ingredients

Meatloaves:
2 lbs ground lean beef
8 oz (about 3 cups)  fresh white mushrooms, coarsely chopped
1 package (1.4 ounces) dry vegetable soup mix
1/2 cup seasoned dry bread crumbs
1/2 cup milk
1 egg, lightly beaten

Directions

Preheat oven to 350 degrees F. In a large bowl, combine beef, mushrooms, vegetable soup mix, bread crumbs, milk and egg until well combined. Form into two loaves, 7 x 5-inches each. Place loaves in a shallow baking pan with rack. Bake for 45 minutes.

 

Mushroom Sauce:
1/4 cup milk
2 tbs cornstarch
2 tbs butter, unsalted
8 ounces (about 3 cups) fresh white mushrooms, sliced
1/3 cup chopped onion
1 can (14 oz) beef broth

Directions

In a small bowl, combine milk and cornstarch; set aside. In a large skillet, melt butter over high heat. Add mushrooms and onion; cook and stir over moderate heat until mushrooms and golden, about 10 minutes. Stir in beef broth and ½ cup water; bring to a boil. Stir cornstarch mixture into mushroom mixture in skillet. Cook over high heat, stirring constantly, until slightly thickened, about 1 minute.

NUTRITION FACTS per serving

Calories 409 g
Calories from Fat 187 g
Total Fat 20.8 g
Total Fat 32 % of D.V.
Saturated Fat 9 g
Saturated Fat 45 % of D.V.
Trans Fat 1 g
Cholesterol 144.4 g
Cholesterol 48 % of D.V.
Sodium 0 g
Sodium 409 g
Total Carbohydrates 187 g
Total Carbohydrates 20.8 g
Dietary Fiber 32 % of D.V.
Dietary Fiber 9 g
Sugars 45 % of D.V.
Protein 1 g
Vitamin A 144.4 g
Calcium 48 % of D.V.
Vitamin C 0 g
Iron 409 g

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