MEAT STUFFED PIZZA RECIPES

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MEAT LOAF MINIATURES RECIPE: HOW TO MAKE IT



Meat Loaf Miniatures Recipe: How to Make It image

My family and I can't get enough of these little meat loaf muffins topped with a sweet ketchup sauce. They are the perfect portion size. This recipe requires no chopping, so it's quick and easy to make a double batch and have extras for another day. I've given them to new moms, too. —Joyce Wegmann, Burlington, Iowa

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 1-1/2 dozen.

Number Of Ingredients 11

1 cup ketchup
3 to 4 tablespoons packed brown sugar
1 teaspoon ground mustard
2 large eggs, lightly beaten
4 teaspoons Worcestershire sauce
3 cups Crispix cereal, crushed
3 teaspoons onion powder
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 pounds lean ground beef (90% lean)

Steps:

  • In a large bowl, combine the ketchup, brown sugar and mustard. Remove 1/2 cup for topping; set aside. Add the eggs, Worcestershire sauce, cereal and seasonings to remaining ketchup mixture. Let stand for 5 minutes. Crumble beef over cereal mixture and mix well. , Press meat mixture into 18 muffin cups (about 1/3 cup each). Bake at 375° for 18-20 minutes. Drizzle with reserved ketchup mixture; bake 10 minutes longer or until meat is no longer pink and a thermometer reads 160°. , Serve desired number of meat loaves. Cool remaining loaves. Transfer to freezer container; close and freeze for up to 3 months. , To use frozen meat loaves: Completely thaw in the refrigerator. Place loaves in a greased baking dish. Bake at 350° for 30 minutes or until heated through, or cover and microwave on high for 1 minute or until heated through.

Nutrition Facts : Calories 165 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 305mg sodium, CarbohydrateContent 11g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 16g protein.

TACO-STUFFED PASTA SHELLS RECIPE - PILLSBURY.COM



Taco-Stuffed Pasta Shells Recipe - Pillsbury.com image

Yes, you read that right: taco-stuffed pasta shells! You no longer have to choose between Italian or Mexican food for dinner—this dish has it all. Made with only seven ingredients in less than an hour, these stuffed taco shells are the perfect recipe for busy weeknights when you still want to put a flavorful, family-friendly dinner on the table. Hearty with taco-seasoned ground beef and extra cheesy, this pasta is bound to become a staple in your weekly dinner rotation.

Provided by Pillsbury Kitchens

Total Time 55 minutes

Prep Time 35 minutes

Yield 8

Number Of Ingredients 7

8 oz uncooked jumbo pasta shells (about 24 shells from 12-oz box)
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 package (8 oz) shredded Mexican cheese blend (2 cups)
1 cup diced plum (Roma) tomatoes
1/4 cup chopped fresh cilantro

Steps:

  • Heat oven to 350°F. Cook and drain pasta shells as directed on box.
  • Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat 5 minutes, stirring frequently, until thoroughly cooked; drain. Add taco seasoning mix, crushed tomatoes and 1 cup of the shredded cheese; stir well until cheese is melted.
  • Fill each pasta shell with about 1 tablespoon beef mixture; place in ungreased 13x9-inch (3-quart) glass baking dish. Top filled shells with plum tomatoes and chopped cilantro; sprinkle with remaining 1 cup cheese.
  • Bake 15 to 20 minutes or until heated through and cheese is melted. Serve warm.

Nutrition Facts : Calories 330 , CarbohydrateContent 28 g, CholesterolContent 60 mg, FatContent 1/2 , FiberContent 2 g, ProteinContent 20 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 430 mg, SugarContent 3 g, TransFatContent 1/2 g

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