SUN-DRIED TOMATO MEATLOAF WITH MOZZARELLA
Take your meatloaf to Italy with the addition of sun-dried tomatoes, mozzarella, parsley and oregano.
Provided by Food Network Kitchen
Time 1h25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Combine the meatloaf mix, breadcrumbs, carrots, mozzarella, sun-dried tomatoes, parsley, oregano, eggs, garlic, onion, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
- Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
- Stir together the brown sugar, remaining 1/4 cup ketchup and remaining 1 teaspoon Worcestershire in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
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TURKEY MEATLOAF WITH FETA AND SUN-DRIED TOMATOES
Provided by Giada De Laurentiis
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
- Spray a 9 by 5-inch loaf pan with cooking spray.
- In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
- Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
MINI MEATLOAVES
Quick and easy to make. A family favorite. The ketchup and brown sugar give these loaves a tangy flavor.
Provided by Tonya Swope
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
- In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
- Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 254.9 calories, Carbohydrate 16.6 g, Cholesterol 73.9 mg, Fat 14.4 g, Fiber 0.6 g, Protein 15.1 g, SaturatedFat 6.7 g, Sodium 656 mg, Sugar 12.5 g
SUN-DRIED TOMATO MINI MEATLOAVES
This comes from Cooking Pleasures magazine. You don't need mini loaf pans because this is hand-formed and baked on a baking sheet. They are made with ground turkey instead of ground beef and have a lighter finished color because of it, so the tomatoes add a bright pretty touch of color to them. Avoid overworking the meat when mixing it together or they will become more dense and heavier.
Provided by the_cookie_lady
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees Fahrenheit.
- Line baking sheet with parchment paper.
- Place sun-dried tomatoes and boiling water in small bowl.
- Cover; let stand 5 minutes or until soft.
- Remove tomatoes from bowl; cool.
- Squeeze out moisture; chop.
- In large bowl, gently mix together sun-dried tomatoes, turkey, oats, cheese, eggs, onion, thyme, pepper and salt.
- Divide into 4 portions.
- Gently form each portion into loaf shape; place on baking sheet.
- Press 2 sage leaves onto top of each loaf; drizzle loaves with oil.
- Bake 25-30 minutes or until no longer pink in center and internal temperature reaches 170 degrees Fahrenheit.
Nutrition Facts : Calories 356.1, Fat 18.9, SaturatedFat 5.9, Cholesterol 182.2, Sodium 726.9, Carbohydrate 14.4, Fiber 2.5, Sugar 4, Protein 32.9
SUN-DRIED TOMATO MEAT LOAF
Our kitchen staff gives Italian flair to this lightened-up meat loaf by mixing in tangy sun-dried tomatoes. The recipe yields a large loaf, so save the extras for sandwiches! You can eat this sun-dried tomato meat loaf for days! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, combine tomatoes and water; let stand for 15 minutes or until softened. Meanwhile, in a small skillet, saute onion and green pepper in oil until tender. In a large bowl, combine the egg, milk and bread crumbs. , Drain and chop the tomatoes; set aside 1/4 cup for topping. Add onion mixture, basil, oregano, salt, pepper, thyme and remaining chopped tomatoes to the egg mixture. Crumble beef over mixture and mix lightly but thoroughly. Shape into a loaf in an ungreased 13x9-in. baking dish. , Combine ketchup and reserved tomatoes; spread over loaf. Bake, uncovered, until no pink remains and a thermometer reads 160°, 55-60 minutes. Drain; let stand for 10 minutes before slicing.
Nutrition Facts : Calories 169 calories, Fat 8g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 515mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
SUN-DRIED TOMATO MINI MEATLOAVES RECIPE
Be the ultimate meatloaf maker with our Sun-Dried Tomato Mini Meatloaves Recipe. Guests will surely be asking you for your mini meatloaves recipe later!
Provided by My Food and Family
Categories Home
Time 55m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Whisk 1/2 cup pasta sauce, egg and dressing in large bowl until blended. Stir in pesto and garlic. Add meat, cracker crumbs and 3/4 cup cheese; mix just until blended. Shape into 8 (1-inch-thick) patties. Place on rimmed baking sheet sprayed with cooking spray; top with remaining pasta sauce.
- Bake 35 min. or until done (160ºF), topping with remaining cheese after 30 min.
Nutrition Facts : Calories 340, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 110 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
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