Crab Recipes Appetizers Recipe For Banana Recipe For Meatloaf
BANANA MEATLOAF
A moist and flavorful version of meatloaf!
Provided by Rayna Jordan
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- In a large bowl, combine ground beef, bread crumbs, onion, banana, salt, pepper, paprika and dry mustard until well mixed. Shape into a loaf and place in prepared pan.
- Bake in preheated oven 1 hour, or until no longer pink in the center.
Nutrition Facts : Calories 241.7 calories, Carbohydrate 19.7 g, Cholesterol 55.9 mg, Fat 9.5 g, Fiber 1.6 g, Protein 18.6 g, SaturatedFat 3.5 g, Sodium 359.4 mg, Sugar 4.6 g
THE BEST CLASSIC MEATLOAF RECIPE
This traditional meatloaf recipe always comes out juicy and packed with flavor! The sweet and tangy sauce on top adds the perfect element of flavor in every bite!
Provided by Megan Miller
Categories Main Course
Time 1h10m
Number Of Ingredients 20
Steps:
- Preheat oven to 375 F.
- Spray a loaf plan with nonstick spray and set aside.
- In a large mixing bowl, combine ground beef, onion, eggs, garlic, ketchup, Worchestershire sauce, parsley, breadcrumbs, milk, Italian seasoning, smoked paprika, salt and black pepper. Mix until well combined.
- Place meatloaf mixture into prepared loaf pan. Bake at 375 F for 40 minutes.
- Start preparing the meatloaf sauce. In a small mixing bowl, mix ketchup, white vinegar, brown sugar, garlic powder, onion powder, salt, and black pepper. Whisk until ingredients are well combined. Spread the meatloaf glaze on top when it has 15 minutes left to bake.
- Let the meatloaf rest for 5 minutes. Top with fresh parsley and enjoy!
Nutrition Facts : Calories 406 kcal, Carbohydrate 22 g, Protein 23 g, Fat 25 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 123 mg, Sodium 1231 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 12 g, ServingSize 1 serving
CRAB APPETIZER (MARYLAND)
Crabs are such a part of Maryland life and Maryland way....that a lot of fellow Zaar members from the Maryland, Delaware, and Virgina coast will have a "bucket load" of crab recipes. And all of them are divine! You can fix a different crab dish or appetizer every night of the week for a full year. Crabs are not grown on the farm. But we do have a special supplier to us called, "Gibby's Seafood Market" that sell their steamed crabs from the night before at a reduced rate. Now you have to get there soon in the morning right after they open but those crabs are seasoned with "Old Bay Seasoning" (a staple of Maryland, made in Maryland) and oh so good. Anyway, whenever there is a get together be it Winter, Spring, Summer, Fall there is always a crab dish. This ia a good appetizer to serve, people just grab with their hands and devour, making sure they have licked the last bit off their hands or even plates. Go ahead, try it, I promise there won't be much left for you. Have fun add or subtract whatever you see fit.
Provided by Andi Longmeadow Farm
Categories Crab
Time 35m
Yield 15-30 serving(s)
Number Of Ingredients 11
Steps:
- Mix together ingredients *except crab meat* to make a thick mixture.
- Carefully fold crab meat into mixture either with a your hands, or a spatula, just until mixed. Do not over mix.
- Over fill each mini phyllo shell with the crab meat, (about 1 tablespoon per shell).
- Sprinkle lightly with paprika, for decoration.
- Bake at 350°F for 25-30 minutes or until bubbly.
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