MINI MEAT LOAF SHEET-PAN MEAL RECIPE: HOW TO MAKE IT
I grew up with this classic meat loaf recipe, but I adapted it to mini meatloaves so that they would bake more quickly. The sauce topping is always a hit. I added the potatoes and asparagus to make an easy complete meal. —Deanne Johnson, Reading, Pennsylvania
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 15 minutes
Prep Time 35 minutes
Cook Time 40 minutes
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. In a large bowl, combine eggs, tomato juice, oats, onion and salt. Add beef; mix lightly but thoroughly. Shape into six 4x2-1/2-in. loaves; place on a sheet pan or large shallow roasting pan. Combine ketchup, brown sugar, mustard and nutmeg; brush over loaves. , Combine potatoes with 2 tablespoons oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat. Add to pan in a single layer. Bake 25 minutes., Combine asparagus with remaining 1 tablespoon oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat. Add to pan. Bake until a thermometer inserted into meat loaves reads 160° and vegetables are tender, 15-20 minutes. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 460 calories, FatContent 19g fat (5g saturated fat), CholesterolContent 133mg cholesterol, SodiumContent 690mg sodium, CarbohydrateContent 45g carbohydrate (13g sugars, FiberContent 3g fiber), ProteinContent 29g protein.
LOAF PAN NEW YORK-STYLE CHEESECAKE RECIPE - PILLSBURY.COM
The humble loaf pan can be used for so many more dishes besides quick bread, and this genius recipe for small-batch cheesecake proves it! Making only 8 servings (opposed to the traditional 16), this simple cheesecake is perfect for when you want a little something sweet after family dinner without being left with a ton of leftovers. The combination of the delicious graham cracker crust, creamy filling with just a hint of lemon, and any decadent topping of your choice makes this dessert totally irresistible!
Provided by Pillsbury Kitchens
Total Time 5 hours 10 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Line 9x5-inch loaf pan with cooking parchment paper, leaving enough hanging over sides to easily remove cheesecake from pan.
- In small bowl, stir Crust ingredients until well mixed. Firmly press mixture in bottom of loaf pan.
- In large bowl, beat cream cheese, 3/4 cup sugar, the flour and grated lemon zest with electric mixer on medium speed about 1 minute or until smooth. On low speed, beat in whipping cream, vanilla and eggs just until blended. Pour filling into crust, and smooth top.
- Place loaf pan inside 13x9-inch baking pan. Pour very hot water into baking pan around loaf pan until water is about halfway up sides of filling in loaf pan, to create water bath.
- Carefully place in oven. Bake 55 to 65 minutes or until cheesecake is set at least 1 inch from long edge of pan but center of cheesecake still jiggles slightly when moved. (Cheesecake will become firm during refrigeration.) Turn off oven; leave cheesecake in oven with door closed 15 minutes. Carefully remove from oven; cool in pan (with water) on cooling rack 30 minutes. Remove pan from water bath.
- Refrigerate about 3 hours, or until completely chilled. Using parchment ends, carefully remove cheesecake from pan. Carefully pull sides of parchment paper away from cheesecake. To cut cheesecake, use long, thin-bladed, non-serrated knife. Dip knife into hot water after each cut, cleaning off with paper towel. Serve topped with your favorite toppings, if desired. Store cheesecake loosely covered in refrigerator.
Nutrition Facts : Calories 430 , CarbohydrateContent 35 g, CholesterolContent 125 mg, FatContent 5 , FiberContent 0 g, ProteinContent 6 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 300 mg, SugarContent 26 g, TransFatContent 1 g
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- The bread is best sliced 1cm thick and toasted on a barbecue, but it can also be done in a griddle pan for ease at home.
- After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper.
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- If you have a large loaf, cut it in half, then slice it crossways about 1cm thick. Chargrill these slices on a barbecue or in a griddle pan until they are crisp on both sides, then lightly rub each piece a couple of times with a cut clove of garlic.
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- Put the ingredients into the bread machine pan in the order recommended by the machine manufacturer. Turn the machine to the whole wheat rapid bread setting. Select your preferred crust setting if available on the machine. Check the pan is locked into position and start the machine. Remove the bread pan from the machine as soon as has finished baking. Tip the bread out of the pan and remove the mixer paddle from the bottom of the loaf. Cool the bread on a wire rack.
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- The bread is best sliced 1cm thick and toasted on a barbecue, but it can also be done in a griddle pan for ease at home.
- After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper.
- The toppings can be as humble or as luxurious as you like, from chopped herbs or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care.
- These are my favourite toppings. They will each cover 4 to 6 slices. aubergine and mint bruschette baby artichoke bruschette tomato and basil bruschette
- If you have a large loaf, cut it in half, then slice it crossways about 1cm thick. Chargrill these slices on a barbecue or in a griddle pan until they are crisp on both sides, then lightly rub each piece a couple of times with a cut clove of garlic.
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- Put the ingredients into the bread machine pan in the order recommended by the machine manufacturer. Turn the machine to the whole wheat rapid bread setting. Select your preferred crust setting if available on the machine. Check the pan is locked into position and start the machine. Remove the bread pan from the machine as soon as has finished baking. Tip the bread out of the pan and remove the mixer paddle from the bottom of the loaf. Cool the bread on a wire rack.
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