Mini Skillet Meatloaves + Leftover Recipe
AND if you don’t eat them all you can make quesadillas later in the week! (Recipe also below) I love two-fer recipes. Cook once, eat twice. Love it.
Another tip, one that I only recently started doing, is when you’re portioning out meat for things like this (like hamburger patties, meatballs and such) divide it up beforeyou begin taking meat out of the bowl. Then you won’t have a runt leftover. I know, genius, huh? See the bottom left photo up there in that collage? That’s what I’m talking about. (One of the many gems I gleaned from watching Food Network.)
Mini Skillet Meatloaves
1/3 cup breadcrumbs
1/3 cup milk
1/3 cup chopped fresh parsley
1 large egg
3 tablespoons Worcestershire sauce
1 small onion, finely minced (about 1/2 c)
1 teaspoon chili powder
2 cloves garlic, grated or finely minced
1 1/2 pounds ground meat (ground beef, pork and/or veal)
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
1/2 cup ketchup
1 to 2 tablespoons packed light brown sugar
1 tablespoon apple cider vinegar
Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Be sure not to squeeze the meat between your fingers - be gentle or else you'll end up with squishy, mealy meat. Shape into six 3-to-4-inch oval loaves. Set aside. (Can be done ahead of time.)
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the loaves and brown about 3 minutes per side.
In a small bowl, whisk the ketchup, sugar and vinegar and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.
Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes.
Serve 4 meatloaves with the hot glaze, reserving 2 for quesadillas.
from Food Network Magazine December 2009
These were really good, but I was slightly disappointed that the filling tasted like mere taco meat. It would have been good to reserve some of the glaze for the quesadillas and up the meatloaf flavor.
Meatloaf Quesadillas with Cilantro Cream
From Food Network Magazine December 2009
For the Cilantro Cream:
½ cup sour cream
½ cup fresh cilantro, plus more for garnish
Juice of 1/2 lime
2 teaspoons green hot sauce
For the Quesadillas:
2 cups leftover Mini Skillet Meatloaves, crumbled
1 14.5-ounce can black beans, drained and rinsed
1 scallion, chopped
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
8 8-inch flour tortillas
2 cups shredded cheddar cheese
For the cilantro cream, puree the sour cream, cilantro, lime juice and hot sauce in a blender or food processor until smooth. Chill until ready to serve. (Can be made ahead of time.)
Prepare the quesadillas: Mix the meatloaf, beans, scallion, cumin, cayenne, and salt and black pepper to taste in a bowl.
Melt 1/2 tablespoon butter in a large nonstick skillet over medium heat. Place a tortilla in the pan, sprinkle with 1/4 cup cheese, then top with one-quarter of the meat mixture and another 1/4 cup cheese. Top with another tortilla and cook until golden, about 2 minutes per side. Repeat with the remaining butter, tortillas and filling. Cut the quesadillas into wedges and serve with the cilantro cream.
1. When I cooked the these, I placed a heavy cast-iron frying pan on top to help everything melt together better.
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