Mini Meatloaves

What I really wanted to do was make meatballs however I got side tracked and decided to make mini meatloaves instead with the help of a muffin tin. I am sure this isn't such a revolutionary idea however it seems to have put an amusing appeal to a mid week meal.

 Mini Meatloves

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Makes 12 

about 2 Ibs of extra lean minced (ground) chicken

1/4 cup parmesan cheese

1 teaspoon ground cumin

2 teaspoons bacon seasoning mix

1 teaspoon thyme

1/4 cup fine bread crumbs

1 to 2 carrots, grated

1 small onion, diced

1 clove of garlic, peeled and crushed

2 eggs

2 teaspoons Worcestershire sauce

salt and pepper, to taste

1 standard non-stick 12 cup muffin tin

Preheat the oven to 375ºF.

Place all the ingredients into a large bowl and stir to combine. Once everything is holding together nicely fill the muffin tin cups with the meat mixture. Once all the cups are generously filled, sprinkle more parmesan cheese on top of each meatloaf and place in the preheated oven for about 25 to 30 minutes or until an internal temperature of 160ºF is reached. Serve with brown rice or mashed potatoes and veggies. 

Hope everyone's week has been good so far. The rain has brought some much needed moisture. I am feeling better however my throat is still healing. The long weekend is here something to which we are all looking forward to. Have a great weekend everyone! - JD  

Leftovers #24 ~ Meatloaf with Spinach

I do enjoy eating my spinach raw however I also keep some of those frozen blocks of  chopped spinach on hand. They are ready to use and save time. It depends on what I am making and how much spinach I need; this time I had some leftovers so I decided to add the remainder to the meatloaf I made for dinner on Sunday, as part of our Sunday roast meal. It was a very welcoming change that added a bit of colour to this ordinary classic dish while adding some vitamins and minerals. You can tell from the photo that the food was straight out of the oven, off the stove and on to the plate as there appears to be a foggy steamy haze lurking about. Perhaps it is the steam of meatloaf's past.

Nice golden brown top, moist and an excellent way to add more veggies and nutrients to a meal. 

It is Wednesday and the holiday baking continues... - JD 

Southwest Chicken Meatloaf

Making this classic whether it be the mid-week filler or the Sunday roast dinner is packed with flavour and extra protein. As a child meatloaf dinners were never my favourite and I attribute some of that to the pre-packaged spice mix my mother would use. However this recipe brings a palatable burst to this otherwise bland loathsome recipe.

Southwest Chicken Meatloaf

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2 x packages of minced (ground) chicken - approximately 2 lbs.

1/2 cup low sodium medium salsa

1/2 cup low sodium black beans - drained and rinsed if using canned beans, which I did

1 egg

some fine breadcrumbs - approximately 1/4 cup

1/4 to 1/2 cup crumbled feta cheese

salt and pepper to taste

1 deep dish loaf pan

First pre-heat the oven to 350ºF.

In a large bowl mix the minced chicken, salsa, black beans, egg, breadcrumbs, feta cheese, and salt and pepper. When combine place the meat mixture into the loaf pan. Ensuring a nice fit and a smooth top. Place the loaf pan in the pre-heated oven to cook for about and hour or until the juices run clear.

Notes: I used canned black beans. You may want to try dried beans just prepare them as the package states. If you only have one package of minced (ground) meat then add more black beans to fill the meatloaf out more. Don't have feta cheese then try cheddar or Monterey jack. I used tomato salsa however I have seen pineapple salsa and mango salsa in shops, give that a try. Try adding different beans like pinto or navy... or try chickpeas.

Have a good weekend everyone! - JD