CHEERIOS GENERAL MILLS RECIPES

Steps:

• In large bowl, mix beef, bread crumbs, onion, milk, Worcestershire sauce, salt, pepper and egg. Shape mixture into 12 (2-inch) meatballs.
• In 12-inch skillet, heat oil over medium heat. Add meatballs; cook 6 to 8 minutes, gently turning occasionally, just until browned on all sides.
• Add pasta sauce and water; heat to simmering. Simmer 8 to 10 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F). Using slotted spoon, transfer meatballs to plate, and cover to keep warm.
• Stir zucchini noodles into sauce; cook 2 to 4 minutes, stirring gently, until noodles soften. Divide zoodle mixture among 4 bowls. Top with meatballs. Sprinkle with basil and Parmesan cheese.

Steps:

• Preheat oven to 350° F. Line a 9 x 5-inch loaf pan with slightly overlapping pieces of bacon.
• In a medium-sized bowl, mash together beef, onions, bell pepper, garlic, Worcestershire sauce, eggs, oats, salt and pepper.
• Spread 2 tablespoons of glaze over the bacon in the loaf pan.
• Then press the meatloaf mixture into the pan.
• Fold any overhanging bacon over the top of the loaf pan. Flip the loaf pan onto a baking sheet lined with foil or parchment paper. Carefully wrap the ends of the meatloaf with bacon as well, tucking the strips into the other pieces of bacon so it’s tight.
• Bake meatloaf at 350° F for 50 minutes. Remove meatloaf, brush with ketchup glaze and return to oven for another 15-20 minutes. Finished meatloaf should have crispy bacon edges and reach an internal temperature of 165° F in the center of the meatloaf.
• Let meatloaf rest for 10 minutes before slicing and serving.