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Form the remaining turkey into a ball, then flatten it into a disc. Place the disc on top of the mozzarella and pat it so it covers the bottom round of meat. Pour the barbecue sauce on top ...
Restaurateur, chef and cookbook author Melba Wilson is dropping by the TODAY kitchen to share a few of her favorite comfort food recipes.She shows us how to make turkey meatloaf with a barbecue ...
Preheat oven 350°. Spray 12-cup muffin pan with nonstick cooking spray; set aside. Combine turkey, bread crumbs, Pasta Sauce, eggs and salt in large bowl; shape into 12 balls.
Shape into a 7-1/2-in. x 3-1/2-in. x 2-1/2-in. loaf in a shallow baking pan. Bake, uncovered, at 350° for 45 minutes. Combine the topping ingredients; spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160°, occasionally spooning remaining topping over loaf.
3. Mexican Taco Meatloaf. This simple recipe combines taco flavor with a simple meatloaf recipe. A homemade seasoning mix with chili powder, cumin, garlic, and paprika gives the dish a robust, Tex ...
Meatloaf is a traditional German, Czech, Scandinavian and Belgian dish, and it is a cousin to the meatball in Dutch cuisine.. North American meatloaf [2] [better source needed] has its origins in scrapple, a mixture of ground pork and cornmeal served by German-Americans in Pennsylvania since colonial times. [2]
Epicurious launched on August 18, 1995, as part of CondeNet, a subsidiary of Condé Nast that was created to develop content specifically for the Internet. Under the direction of CondeNet president Rochelle Udell and editor-in-chief Joan Feeney, former executive editor of Mademoiselle, Epicurious offered recipes, cooking tips and general information on food, wine, and dining out.
In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist). Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for ...