Chef Time!

Chef Time!

Friday, December 2, 2011


Where I work at, I have the opportunity to make a variety of meatloaf dishes. Now I have the opportunity to make meatloaf in a new and different way. You may call it mini loaves, cupcakes or even muffins.
There is no special recipe for making these meatloaf dishes, in fact you just use your plain ordinary recipes. I have compiled over the many years, several types of flavorful and delicious meatloafs. I will share with you some of those recipes as I put them in the trusty old computer. But here are a few that I will share with you now:

Meatloaf Cupcakes

1 tsp. olive oil
1 c. finely chopped onion
½ c. finely chopped carrot
1 tsp. oregano
2 garlic cloves, minced
1 c. ketchup, divided
1 ½ lb. ground beef, extra lean (raw)
1 c. bread crumbs
2 tbsp. prepared mustard
1 tsp. Worcestershire sauce
¼ tsp. freshly ground black pepper
2 large eggs
Cooking spray

Mashed Potatoes
4 c. cubed peeled Yukon gold potato (about 2 pounds)
¼ c. 2% reduced-fat milk
¼ c. low-fat sour cream
3 tbsp. butter
½ tsp. salt
¼ tsp. freshly ground black pepper

3 tbsp. chopped chives
4 pieces of bacon cooked and them chopped

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, ½ 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

Confetti Mini-Meatloaf

1 Large Red or Green Pepper
1 Large Onion
2 Large Mushrooms, about 1/2 cup
1 Large Carrot
1-14.5 oz can of diced tomatoes, drained
1 Small Zucchini, about 1 cup
4 Cloves Garlic
2.5 lb. Sirloin Tip Round Steak or 93% Lean Burger
4 Large Eggs
2/3 c. whole oat bran
1 c. Old Fashioned Oatmeal (dry)
½ tsp. Black Pepper
¼ c. Fresh Parsley or 2 Tbsp. Dried Parsley
½ tbsp. Mustard Powder
2 tsp. dried Marjoram
1 tsp. garlic powder
1 tsp. onion powder
Sea Salt to Taste (Optional, but I like to use 2 tsp.)

Preheat oven to 375. Line two 12-cup muffin pans with paper baking liners and lightly spray them with non-stick cooking spray. Use food grinder, food processor or large grater to grind/mince/shred all of your vegetables into small pieces and place them into a large bowl. Do not remove the vegetable's juices that will accumulate during this process. Mix thoroughly. Grind the sirloin tip steak into the large bowl that contains the vegetables or ad your lean burger to the bowl. 
Crack open the eggs and ad them to the bowl with the vegetables and meat. Pour oat bran, oatmeal, spices and salt (if using) over the meat. Mix well with a wooden spoon or your hands to evenly distribute the vegetables and seasonings. Use a 1/3 cup dry measuring cup to scoop up your mixture and put it into the lined muffin pans. 
Bake mini-meatloaves 30 minutes, or until meat thermometer reads 160. Avoid overcooking or your meatloaves will become dry. Remove from oven and let cool for 5-10 minutes. Remove the paper baking liner from the mini-meatloaves you plan to serve. Enjoy these plain or with your favorite sauce. Goes especially well with a baked potato and a salad. 
After dinner place cooled leftover meatloaves into a freezer bag and place in the freezer for another meal.

Number of Servings: 12

Mediterranean Mini Meatloaves

1 lb. Ground turkey, 93% lean
1 pkg. Stove Top Stuffing Mix
1 c. Water
1 tsp. dried Oregano
1 12 oz. jar Sweet Roasted Peppers
12 oz. Feta Cheese with Basil & Sundried Tomato, crumbled

Preheat Oven to 375. Mix turkey, stuffing mix, water, and oregano until well blended. Press evenly into 12 medium muffin cups sprayed with cooking spray, make an indentation in center of each with back of spoon. Spoon Roasted Peppers evenly into indentations in meatloaves. Bake 30 minutes, or until meatloaves are cooked through. Top evenly with cheese, continue baking 5 minutes or until cheese is melted. Let stand 10 minutes before serving.

Serves 6 - with 2 Mini loaves each!

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