KIDS FAVORITE MEATLOAF
Bored of 'plain old meatloaf'? We tried a recipe with a twist. All you need is some smaller pans in the shapes of characters, or whatever. The kids love the shapes and rave about the taste!!! Mine like to use Winnie the Pooh. Be creative and have fun.
Provided by Mike B.
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h40m
Yield 8
Number Of Ingredients 12
Steps:
- In a large bowl, combine the ketchup, brown sugar and mustard and mix well. Remove 4 tablespoons of this mixture and reserve for later for the top of the loaves. To the mixture in the bowl, add the Worcestershire sauce, salt, onion, garlic, egg, milk and ground black pepper and mix together well.
- Stir in the wheat cereal squares and let stand for 5 minutes. Then break up the cereal squares and add the ground beef, mixing well. Shape the mixture into the mini loaf pans you've decided to use.
- Bake at 350 degrees F (175 degrees C) for 65 minutes. Brush on reserved ketchup mixture and bake for 15 more minutes.
Nutrition Facts : Calories 334 calories, Carbohydrate 15.4 g, Cholesterol 95.8 mg, Fat 23.6 g, Fiber 1.6 g, Protein 16.3 g, SaturatedFat 9.4 g, Sodium 612 mg, Sugar 8.9 g
KID-LOVER MEAT TARTS
Make and share this Kid-Lover Meat Tarts recipe from Food.com.
Provided by Alliebaba
Categories Cheese
Time 40m
Yield 18 tarts, 9 serving(s)
Number Of Ingredients 8
Steps:
- Cook ground beef. Drain well.
- Mix all ingredients together (except bread and butter).
- Butter slices of bread and place butter-side down in muffin tins.
- Spoon mixture into bread and bake at 350° for 30 minutes.
Nutrition Facts : Calories 318.4, Fat 15.2, SaturatedFat 7.2, Cholesterol 38.4, Sodium 709, Carbohydrate 33.1, Fiber 1.6, Sugar 3.6, Protein 11.8
MEAT TARTS
Make and share this Meat Tarts recipe from Food.com.
Provided by Northern_Reflectionz
Categories Meat
Time 50m
Yield 12-16 tarts
Number Of Ingredients 6
Steps:
- Trim crusts from bread and butter.
- Place butter side down in tart tins.
- Brown beef and add onion, worcestersauce and soup.
- Slowly stir in cheese.
- Mix well.
- Fill tart shells with mixture.
- Bake 350 for 35 minutes.
- These freeze well. After removing from freezer, cook 10 minutes before serving.
Nutrition Facts : Calories 244.2, Fat 11.7, SaturatedFat 5.9, Cholesterol 44.4, Sodium 422.3, Carbohydrate 19.4, Fiber 1.6, Sugar 4, Protein 15.7
KIDS CAN MAKE: BAKED EGG-AND-HARISSA TARTS
These little egg boxes make breakfast or brunch special with a nudge of heat from the harissa, a Tunisian roasted red pepper paste. For little kids: Let them help with measuring and pressing down the baked puff pastry. For big kids: Let them score the dough and crack the eggs into each square.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Unfold the puff pastry, and cut it into 4 equal squares (you don't have to roll the dough out). Arrange the squares, evenly spaced, on the prepared baking sheet. Measure about 1/4 inch in from one side of each square, and score the dough all down that side almost all the way through with a sharp knife. Repeat with the remaining 3 sides, making sure the cuts meet in the corners (you're making a square within a square). Poke each inner square several times with a fork.
- Bake the dough until puffed and lightly golden, 15 to 20 minutes. Let cool for a few minutes, then press on the center of each puff with the bottom of a measuring cup to make a well. Let cool completely. (These shells can be made up to 3 days in advance and stored in an airtight container at room temperature.)
- Crack 1 egg directly into the well of each pastry shell. Dividing evenly, arrange the tomato halves cut-side up on the egg whites. Sprinkle the egg and tomato with salt and pepper. Bake until the egg whites are just set but still slightly jiggly and the yolk is still runny, 15 to 20 minutes.
- Meanwhile, whisk together the harissa, 1 tablespoon water, 1 teaspoon of the oil and a pinch of salt in a small bowl. Toss the herbs, feta, scallions, lemon juice, the remaining 1 teaspoon oil and a pinch of salt in another small bowl.
- Drizzle each baked tart with some of the harissa sauce, and top with a little mound of the herb salad.
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