Cheesy Dijon Balsamic Sheet Pan Meatloaf Recipes

Steps:

• For the meatloaf: Preheat the oven to 400 degrees F. Coat a half-sheet pan with cooking spray and sprinkle with the breadcrumbs, which will absorb the juices during cooking.
• Pour the milk over the bread in a bowl and allow it to soak up the milk. Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, parsley and pepper in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.
• Pat the mixture evenly into the prepared sheet pan, spreading all the way to the edges and corners.
• Next, make the glaze: Whisk together the ketchup, brown sugar, balsamic vinegar and Worcestershire sauce in a bowl until well combined. Brush the mixture evenly over the top of the meatloaf. Sprinkle with the bacon.
• Bake until the meat is cooked through and slightly browned, 20 to 25 minutes.
• Remove from the oven, then cut into squares and serve with the mashed potatoes. Garnish with the chopped parsley.

Steps:

• Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Gently mound the meat mixture into a metal 9x5 loaf pan. Top loaf with 4 strips of bacon. Bake for 1 hour and 10 to 20 minutes. Remove from oven and let sit for 15 minutes before slicing.

Steps:

• Preheat the oven to 400 degrees F.
• Mix together the salmon, mayonnaise, lemon zest, egg, roasted red peppers, 3 tablespoons of the breadcrumbs, 1 tablespoon of the French Style Dijon Balsamic Vinaigrette, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Gently form into eight 3/4-inch-thick patties and freeze until just firm, about 10 minutes.
• Put the remaining breadcrumbs in a shallow bowl. Press the salmon cakes in the breadcrumbs to coat both sides. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and bake until the cakes are heated through, 6 to 8 minutes.
• Toss the greens with the remaining vinaigrette in a medium bowl. Season with salt and pepper.
• Divide the salmon cakes among 4 plates (2 per plate). Add a mound of salad to each plate and a lemon wedge.

Steps:

• Soak the onions in a bowl of cold water for 10 minutes (this helps remove some of the pungent bite).
• Pierce the steaks with a fork and sprinkle with salt and pepper. Coat them in 3 tablespoons of the French Style Dijon Balsamic Vinaigrette in a shallow bowl or baking dish. Set aside while you prepare the blue cheese butter and salad.
• Mash the blue cheese, butter and 1 tablespoon of the parsley in a small bowl and season with salt and pepper.
• Drain the onion and pat dry. Toss with the celery and the remaining 2 tablespoons parsley in another bowl. Season with salt and pepper.
• Heat the oil in a large cast-iron skillet over high heat. Cook the steaks until browned on the bottom, 3 to 5 minutes. Flip and continue to cook 3 to 5 more minutes for medium-rare. Transfer to a plate and let rest 5 minutes.
• Divide the celery salad among 4 plates. Top each with a steak and drizzle with any pan juices or collected juices on the plate. Top each steak with a mound of blue cheese butter. Drizzle with the remaining vinaigrette.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the beef, pork, soup mix, eggs, bread crumbs, pepper and water. Stir in 1/2 cup of the cheese. Mix well and spread half of mixture into a 9x5 inch loaf pan. Spread remaining 1 1/2 cups cheese over meat loaf mixture. Top with remaining half of meat loaf mixture.
• Bake in preheated oven for 60 minutes. Let cool 10 to 15 minutes before serving.

Steps:

• Beat cream cheese and shredded cheese in medium bowl with mixer until blended.
• Stir in mustard, bacon and 2 Tbsp. onions.
• Refrigerate several hours or until chilled. Let stand at room temperature 30 min. before serving. Sprinkle with remaining onions. Serve with crackers.

Steps:

• Heat oven to 350°F. Cook milk, VELVEETA and mustard in large saucepan on low heat until VELVEETA is completely melted and mixture is well blended, stirring occasionally. Add pasta, bacon, green onions and pepper; mix lightly.
• Spoon into greased 2-qt. casserole; cover.
• Bake 15 to 20 min. or until heated through; stir. Top with onions. Bake, uncovered, 5 min. Let stand 10 min. before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine ground beef, eggs, bread crumbs, onion, 2 tablespoons BBQ sauce, Worcestershire sauce, garlic powder, salt, and pepper in large bowl and mix by hand.
• Line a sheet pan with foil and spray with cooking spray. Shape meatloaf mixture evenly into a rectangular shape.
• Bake in the preheated oven for 45 minutes. Brush with remaining BBQ sauce (or more as needed) and bake until internal temperature reaches 165 degrees C (73 degrees C), about 15 more minutes.
• Slice meatloaf and serve with extra BBQ sauce if desired.