Best 8 Foil Packet Mini Meatloaves With Root Vegetables Recipes

FOIL-PACKET MINI MEATLOAVES WITH ROOT VEGETABLES

Steps:

• Preheat a grill to medium high. Combine the beef, egg, panko, 2 tablespoons barbecue sauce, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the scallions, reserving 2 tablespoons of the greens for topping. Mix well with your hands.
• Tear off four 20-inch-long sheets of foil and lightly coat with cooking spray. Toss the potatoes, carrots and parsnips with the olive oil, thyme and a big pinch each of salt and pepper in a large bowl. Divide the vegetables evenly among the prepared foil sheets, piling them on one side of the foil. Clear a spot in the middle of the vegetables for the meatloaf.
• Divide the meat mixture into 4 pieces and shape each into a 3-by-4-inch mini meatloaf on the foil. Fold the foil over the meatloaf and vegetables; fold in the edges to form a packet.
• Grill the foil packets, 10 minutes, then flip and continue grilling until the vegetables are tender and the meatloaves are cooked through, 5 to 8 more minutes. Carefully open the packets and brush the tops and sides of the meatloaves with the remaining 1/4 cup barbecue sauce. Sprinkle with the reserved scallion greens.

MINI SKILLET MEATLOAVES

Steps:

• 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. Shape into six 3-to-4-inch oval loaves.
• Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side.
• Whisk the ketchup, sugar and vinegar in a bowl 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.

FOIL WRAPPED VEGETABLES

Steps:

• In a large bowl, combine the shallots, potatoes and zucchini. Drizzle with the olive oil and mix again. Add the sliced garlic, rosemary and salt and toss to coat vegetables.
• Tear off a piece of foil large enough to hold the vegetables. Place the vegetables on the foil and bring fold up the sides to form a room pouch. Place the foil pouch on a hot grill or in a preheated 425 degrees F oven and roast until potatoes are tender and caramelized, about 25 minutes.

SWEET-AND-SPICY MEATLOAVES

Steps:

• Preheat the oven to 375 degrees F. Pulse the bread in a food processor until finely ground; transfer to a large bowl. Add the onion and carrot to the food processor and pulse until finely chopped. Transfer to the bowl with the bread and add the turkey, beef, egg and 1/2 teaspoon each curry powder, salt and pepper. Mix by hand until just combined. Shape into 4 small oblong meatloaves on a foil-lined rimmed baking sheet. Mix the ketchup and chutney in a small bowl and brush over the meatloaves. Bake until just cooked through, about 20 minutes.
• Meanwhile, bring a pot of salted water to a boil. Add the potatoes and cook 4 minutes, then add the broccoli florets and stem; cook until the vegetables are just tender, about 6 more minutes. Drain; return to the pot. Toss with the olive oil and the remaining 1/8 teaspoon curry powder. Season with salt and pepper. Serve with the meatloaves.

MINI MEATLOAVES WITH BROCCOLI MASH

Steps:

• Preheat the oven to 375˚ F. Coat 8 cups of a muffin pan with cooking spray. Combine the ground beef and pork, zucchini, onion, breadcrumbs, egg and 1 teaspoon each salt and pepper in a large bowl; mix with your hands until combined. Mix the ketchup, brown sugar and soy sauce in a small bowl.
• Divide the meatloaf mixture evenly among the muffin cups, pressing to eliminate any air pockets. Bake 12 minutes. Spread the ketchup mixture on the meatloaves and bake until the glaze sets and the meat is cooked through, about 10 more minutes. Let rest 10 minutes.
• Meanwhile, put the potatoes in a saucepan and cover with water; season with salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Add the broccoli and cook until tender, about 4 minutes. Drain the vegetables and return to the pot. Add the cream cheese and mash well; season with salt. Serve the meatloaves with the broccoli mash and carrot sticks.

MINI REUBEN MEATLOAVES

Steps:

• Preheat the oven to 450 degrees F. Put the corned beef in a food processor and pulse until finely ground; remove to a medium bowl. Add the bread to the food processor and pulse until fine; add to the corned beef. Add the ground beef, egg, milk, onion, 3/4 cup cheese, 1/4 teaspoon salt and a few grinds of pepper. Mix well with your hands and transfer to a rimmed baking sheet. Form into four 3/4-inch-thick oval patties.
• Bake the patties until lightly browned, firm and cooked through (a thermometer inserted into the centers should register 160 degrees F), 20 to 23 minutes. Evenly top the meatloaves with the sauerkraut and remaining 1/2 cup cheese. Return to the oven and bake until the cheese is melted, about 3 minutes.
• Transfer the meatloaves to plates and top with Russian dressing and parsley. Serve with potato chips and pickles.

TURKEY MINI-MEATLOAVES WITH ROASTED ROOT VEGGIES

Steps:

• 1-Preheat oven to 375, Arrange oven racks to accommodate two dishes being cooked at the same time.
• 2- Put foil on baking sheet for easy clean up.
• 3-Prepare Veggies-Chop root vegtables to aprox 1/2" size,( flower bag ) put into a roaster bag for faster cooking.Toss all the vegtables into bag add 1tbl sp, plus 1 tsp olive oil, salt, pepper, and herbs mix well in bag. Close bag cut 3 or 4 slits in top of bag place on baking sheet.Put on bottom rack of oven.
• 4- Now,prepare Glaze- In a sm bowl combine the ketchup, worcestershire sauce and hot sauce. Set aside.
• 5-In a large bowl, pour milk over bread crumbs.Set aside.
• 6- Mix turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands untill well mixed, it will be quite wet.
• 7-Heat 1 tsp oil in a large skillet, over medium heat. Add onion and cook stirring occasionally untill soft and golden. about 5 minute Add spinach and stir untill just wilted. about 30 seconds.
• ( or add 1 tbl water to pan and put lid on to wilt spinach leaves, stir a little as needed ).
• 8-Transfer spinach and onions to bowl with soaked crumbs. Add the turkey mixture. Combine with your hands untill well mixed, it will be quite wet.
• 9-Tightly pack one cup of mixture into a one cup DRY measure cup. Invert the cup onto a rimmed foil lined baking sheet, gently shaking the cup to release the mixture. Gently pat and shape the mound. Repeat three times with remaining mixture.
• 10- Spoon glaze on top of each meatloaf, let dribble down the sides.
• Put into oven on top rack. ( Veggies should already be in oven ).
• 11-Bake mini meatloaves untill cooked through and light golden ( remember turkey is lighter than hamburger ) Aprox 1 hr to 1 1/4 hr , I like mine well done ! Take meatloaves and veggies out at same time.

MINI MEATLOAVES AND ROASTED VEGGIES

Steps:

• Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with foil, coat a twelve 2 1/2-inch muffin tin with nonstick cooking spray; set aside.
• In a medium bowl combine beef, onion, 1/2 cup of RAGÚ® Old World Style® Traditional Sauce, bread crumbs, egg, parsley, garlic, 1/4 tsp salt and 1/8 tsp pepper.
• Divide mixture among muffin cups, pressing meat mixture into each.
• In a large bowl toss the vegetables with oil, remaining salt and remaining pepper. Place in the baking pan. Place the baking pan and muffin cups on two separate oven racks. Bake 30 minutes or until an instant-read thermometer inserted in meat loaves registers 160 degrees F. Remove pans from oven. Remove meatloaves from muffin cups. Serve meatloaves topped with remaining warmed RAGÚ® Old World Style® Traditional Sauce with vegetables on the side, and garnish with additional chopped parsley.