Thursday, March 14, 2013

Recipe: Cheesy Meat Loaf Minis with Balsamic Vinaigrette Salad

This dinner was an absolute hit! My son had three helpings and said "This is so good I want to just eat it all up!" Now, that tells you something!  

Dinner Menu:
Cheesy Meatloaf Minis
Mashed Potatoes
Salad with Balsalmic Vinaigrette

Cheesy Meatloaf Minis

1/2 cup breadcrumbs (about 1 ounce)
cooking spray
1 cup chopped onion
2 garlic cloves, chopped
1/2 cup ketchup, divided
3 ounces medium cheddar cheese, diced
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
3/4 teaspoon dried oregano
1/4 cup salt
1/4 teaspoon freshly ground black pepper
1 pound ground sirloin
1 large egg, lightly beaten

Preheat oven to 425 degrees.

Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring occasionally.

While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. 

Spray three mini loaf pans and fill each pan with meatloaf mix.

Bake at 425 degrees for 25 minutes or until done.

Makes 6 servings

Salad with Balsamic Vinaigrette

2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon minced shallots
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
1/8 teaspoon salt
Spring mix lettuce
1 tomato, chopped
Baby carrots, sliced

Combine first 6 ingredients (balsamic vinegar to salt) in a small jar and shake well.

In a serving bowl add the lettuce, tomatoes, and carrots. 

Drizzle dressing over salad.

Mix well. Serve immediately.

Makes 6 servings.


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