Mini Chicken Parmesan Meatloaf Cupcakes

We love this Chicken Parmesan Meatloaf stuffed with Mozzarella Cheese and baked in a muffin pan!  It’s ready in 30 minutes and sure to become a firm family favorite.

Ingredients:

1        cup panko

1/2     cup Parmesan cheese

1        tablespoon extra-virgin olive oil

1        egg

1        pound ground chicken breast (or dark meat)

1/2     cup diced red bell pepper

1/2     cup diced white onion

2       cloves garlic, minced

1       tablespoon dried oregano

6      fresh basil leaves, torn

1      pinch salt and pepper

16    small mozzarella cubes, cut from a block

2      cups Muir Glen™ organic Cabernet marinara pasta sauce 

Directions:

• Preheat oven to 400° F.
• In a small bowl, combine the panko, half of the Parmesan cheese, and the olive oil. Using your fingers, combine the mixture until it's evenly coated. Set aside.
• In a large bowl, lightly beat the egg. Then add the chicken, red bell pepper, onion, garlic, oregano, the remaining Parmesan, basil, and a pinch of salt and pepper. Mix well with your hands.
• Lightly coat a mini muffin tin with cooking spray. Place a couple of tablespoons of the chicken mixture in each well. Nestle a cube of mozzarella in the center of the mixture. Pat the chicken over the cheese to completely cover it.
• Sprinkle the panko/Parmesan mixture on top of each chicken mound, lightly pressing it into the meat.
• Bake for 25 to 30 minutes, or until the panko is golden brown and the chicken is cooked through. If needed, you may broil the panko to further brown it.
• Let rest 5 minutes. Then using a knife, lightly loosen each cupcake from the muffin tin.
• In the meantime, warm the marinara sauce in a small saucepan.
• Serve meatloaf cupcakes with warmed marinara. 

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Source:  tablespoon.com

Meatloaf Cupcakes

Ingredients:

Meatloaf:

• 1 teaspoon olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1 teaspoon dried oregano
• 2 garlic cloves, minced
• 1 cup ketchup, divided
• 1 1/2 pounds ground beef, extra lean (raw)
• 1 cup bread crumbs
• 2 tablespoons prepared mustard
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs
• Cooking spray

Mashed Potatoes:

• 4 cups cubed peeled Yukon gold potato (about 2 pounds)
• 1/4 cup 2% reduced-fat milk
• 1/4 cup low-fat sour cream
• 3 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Garnish:

• 3 tablespoons chopped chives
• 4 pieces of bacon cooked and chopped

Directions:

Preheat oven to 350°.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.
While the meatloaf is cooking, make the mashed potatoes.  Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results.  Return potato to pan. Add milk and remaining ingredients; stir with a spoon to desired consistency.  If they are not creamy enough for you, add up to 1/4 cup more milk – although they need to be stiff enough to pipe on top.
Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf.  Sprinkle with bacon crumbles and chopped chives.

Source:  firstlookthencook.com

Mixed Vegetable Meatloaf Muffins

Ingredients:

Makes: about 18 muffins

• 2 lbs ground beef
• 1 cup Quaker Old-Fashioned or Fast Cooking Oats (uncooked)
• 1 cup ketchup
• 10 oz. frozen mixed vegetables
• 1 egg
• 1/2 tsp. Salt (optional)
• 1/4 tsp. Pepper (optional)
• Optional: More ketchup for the topping

Directions:

1. Preheat oven to 350 degrees. Spray a muffin pan with nonstick cooking spray.
2. Combine ground beef, oats, ketchup, mixed vegetables, salt, pepper and egg in a medium sized bowl and mix well. I use my stand mixer to make the job even easier.
3. Press meatloaf mixture into muffin cups until filled.
4.  Bake meatloaf muffins for 30 minutes or until meat is done in the center.
5. ***Optional Ketchup Topping Directions: After the meatloaf muffins have baked for 20 minutes, take them out of the oven and top with a squirt of ketchup. Return to the oven and bake an additional 10 minutes or until meat is done in the center.

Source:momalwaysfindsout.com

Meatloaf Cupcakes

Ingredients:

Meatloaf:

1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1 1/2 pounds ground beef, extra lean (raw)
1 cup bread crumbs
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray

Mashed Potatoes:

4 cups cubed peeled Yukon gold potato (about 2 pounds)
1/4 cup 2% reduced-fat milk
1/4 cup low-fat sour cream
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Garnish:

3 tablespoons chopped chives
4 pieces of bacon cooked and them chopped

Directions:

Preheat oven to 350°.

Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.

Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.

Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup.

Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.

While the meatloaf is cooking, make the mashed potatoes.  Place potato in a saucepan; cover with water.

Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results.  Return potato to pan. Add milk and remaining ingredients; stir with a spoon to desired consistency.  If they are not creamy enough for you, add up to 1/4 cup more milk – although they need to be stiff enough to pipe on top.

Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf.

Sprinkle with bacon crumbles and chopped chives.

For a printer-friendly version of this recipe, please click here:  Meatloaf Cupcakes

Source: firstlookthencook.com

Bacon Cheeseburger Meatloaf

Ingredients:

3 pounds 85% Lean/15% Fat Ground Beef
1 pound Country style Pork Sausage
2 eggs
3/4 cup diced onion
1/3 cup ketchup
1 1/2 tsp. Morton’s Nature Seasoning
1/2 tsp. garlic powder
1 Tbls Worcestershire sauce
1/2 tsp pepper
1/2 tsp salt
1/2 cup bread crumbs
1 cup Cheddar Cheese diced into small pieces
1 pound bacon

Mix all ingredients except bacon in a large bowl. Once mixed place in 2 loaf pans that have been lined with bacon (I run the slices across the pan the narrow direction then wrap the ends over the top of the meat mixture. Bake at 350 degrees for about 90 minutes. Once it is cooked remove from the pans as soon as possible to reduce the amount of grease on your meatloaf. Slice and serve.

This also makes an excellent meatloaf sandwich for the next day!

 

Source: Hillbilly Cast Iron Cooking

Classic Old Fashioned Meatloaf

Ingredients:

2 lbs. hamburger
1 cup saltine cracker crumbs (oatmeal or bread crumbs)
1/2 cup onion, chopped
1/2 cup bell pepper chopped (my addition)
2 eggs
3/4-1 cup evaporated milk (whole milk or half and half)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon ground coriander (my addition)
2 cups of water
1 cup ketchup

Directions:

Preheat oven to 350 degrees F. Spray a 10-inch cast iron skillet with a non stick cooking spray; set aside. In a large bowl, combine all the above ingredients, except for the water and ketchup, and mix together until well blended. Be careful not to handle the meat mixture to much. Shape into a round bun and place in the cast iron skillet. Pour water half way up in the skillet. Bake in the oven for 1 hour or until meatloaf is done. Spoon ketchup over the meatloaf and return to the oven for another 15 minutes.

Source: Hillbilly CAST IRON Cooking

Pepper Relish Mini Meatloaves

Use pepper relish to add sweet-savory punch and a pretty glaze.

Ingredients:

• 1/2 cup soft, fresh breadcrumbs
• 1/4 cup spicy-hot vegetable juice
• 1/4 cup buttermilk
• 1 cup minced sweet onion (about 1 medium)
• 1 tablespoon olive oil
• 1 3/4 pounds ground round
• 1/4 cup finely chopped fresh basil
• 1 large egg, lightly beaten
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup hot pepper relish, divided
• Garnish: fresh basil

Directions:

1. Preheat oven to 450°. Stir together first 3 ingredients; let stand 5 minutes.

2. Meanwhile, sauté onion in hot oil in a medium-size nonstick skillet over medium heat 5 minutes or just until tender.

3. Stir together bread mixture, onion, ground beef, next 5 ingredients, and 2 Tbsp. relish just until blended.

4. Shape into 8 loaves (about 1/2 cup each); place in cups of a lightly greased 8-cup mini loaf pan. (Each cup will be about 3 1/2 x 2 1/2 inches. Or arrange on a lightly greased wire rack in a foil-lined jelly-roll pan.)

5. Bake at 450° for 25 to 30 minutes or until a meat thermometer registers 155°, brushing with 1/3 cup relish during last 10 minutes of baking. Remove from oven; let stand 5 minutes. Serve with remaining relish.

Note: We tested with Howard's Hot Pepper Relish.

Source: Vanessa McNeil Rocchio, Southern Living
OCTOBER 2013

Crustless Tex-Mex Meatloaf-Cheddar Pie

Ingredients:

• 1 16 ounce jar  fire-roasted red peppers drained, split and seeded

• 12 ounces shredded Mexican cheese blend (3 cups)

• 1 1/2 pounds lean ground beef

• 1 16 ounce jar  chunky salsa

• 1 cup bread crumbs

• 2 eggs, lightly beaten

• 1/3 cup chopped flat-leaf parsley

• 3/4 teaspoon salt

• 3/4 teaspoon pepper

Directions:

1. Preheat the oven to 375 degrees . Grease a 10-inch pie plate lightly with olive oil and line with the red peppers. Scatter 1 cup cheese on top.
2. In a large bowl, mix 1 cup cheese, the beef, 3/4 cup of the salsa, the bread crumbs, eggs, parsley, salt and pepper until just combined. Press into the pepper-and-cheese-lined pie plate. Spread the remaining salsa over the top. Bake for 35 minutes.
3. Scatter the remaining 1 cup cheese on top and bake for 10 minutes longer. Let cool for about 15 minutes before slicing.

Pepperjack Meatloaf

Ingredients:

1 egg
1/4 cup chopped onion
1/2 to 1 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds lean ground beef (90% lean)
1 cup (4 ounces) pepper Jack cheese, divided
1 cup salsa, optional
1/2 cup breadcrumbs

Directions:

In a large bowl, combine the egg, bread crumbs, onion, salt and pepper. Crumble beef over mixture and mix well. Press half of the beef mixture onto the bottom and halfway up the sides of a greased 8-in. x 4-in. loaf pan. Sprinkle 3/4 cup cheese over meat to within 1/2 in. of sides. Pat remaining beef mixture over cheese.

Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a meat thermometer reads 160°. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with salsa if desired. Makes 6 servings.

Potato-Topped Mini Meatloaves

Ingredients:

1     lb.  ground beef or turkey

1     pkg.  (6 oz.) STOVE TOP Stuffing Mix

1     cup  water

2     Tbsp.  A.1. Original Steak Sauce

6     oz.  (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

3     cloves  garlic, minced

3     cups  hot mashed potatoes

1/4  cup  chopped fresh parsley

1     jar  (12 oz.) beef gravy, warmed

Directions:

HEAT oven to 375ºF.

MIX meat, stuffing mix, water and steak sauce; press into 12 muffin cups sprayed with cooking spray.
 
BAKE 20 to 25 min. or until done (160°F).
 
ADD cream cheese and garlic to potatoes; stir until cream cheese is melted. Stir in parsley. Scoop over meatloaves. Serve with gravy.

Kraft Kitchens Tips

Healthy Living

Save 80 calories and 10 grams of fat including 4 grams of saturated fat per serving, by preparing with extra-lean beef, PHILADELPHIA Neufchatel Cheese and fat-free beef gravy.

Serving Suggestion

Serve with a mixed green salad and glass of fat-free milk to round out the meal!

 

Source: Kraft Foods

Farmer's Meatloaf

Ingredients:

1 Pound Lean Ground Beef
3/4 Cup Finely Chopped Onion
1/3 Cup Seasoned Dry Breadcrumbs
1/4 Cup Jack Daniels® Honey Smokehouse Barbecue Sauce
1 Egg, lightly beaten
2 Teaspoons Chili Powder
3/4 Teaspoon Salt
1 Package Ore-Ida® Steam n’ Mash Cut Russet Potatoes
2/3 Cup Canned Evaporated Milk
1 Tablespoon Butter
1 Tablespoon Chopped Fresh Flat-Leaf Parsley
1 Teaspoon Garlic Powder
1 Cup Cooked Bacon, Crumbled
1/4 Cup Canned Crispy Fried Onions
2/3 Cup Shredded cheddar cheese Blend

Directions:

Preheat oven to 375 degrees. Coat 9 x 9 baking dish with nonstick cooking spray. In a large bowl, combine beef, onion, breadcrumbs, Barbecue Sauce, egg, chili powder and salt until well mixed. Gently press into bottom of baking dish.

Bake uncovered for 20 to 25 minutes, or until cooked through. Remove from oven and carefully pour off any excess fat if needed. Adjust oven temperature to broil and place oven rack 6 to 8 inches from heat source.
Meanwhile, microwave Potatoes according to package instructions. In a large bowl, mix together hot Potatoes, milk, butter, parsley and garlic, and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Stir in bacon and fried onions. Spread evenly on top of beef mixture and sprinkle with cheese.

Broil for 3 to 5 minutes, or until cheese is lightly browned. Serve hot with additional Barbecue Sauce if desired.

Muffin Pan Meatloaf

Ingredients:

1 2/3 to 1 3/4 pounds ground sirloin
1 medium onion, cut into chunks
2 ribs celery from the heart of the stalk, cut into 2-inch pieces
1 green bell pepper
1 large egg plus a splash of milk, beaten
1 cup plain bread crumbs
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1 cup smoky barbecue sauce
1/2 cup tomato salsa
1 tablespoon Worcestershire sauce
Vegetable oil or extra-virgin olive oil

Directions:

Preheat oven to 450 degrees F.

Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through.