Thursday, June 14, 2012

TURKEY BACON WRAPPED MEDITERRANEAN CHICKEN mini MEATLOAF

- 1 PACKAGE TURKEY BACON
- 1 POUND GROUND CHICKEN
- 1 PACK CHOPPED THAWED SPINACH WELL DRAINED
- 1 LARGE DICED ONION
- 3 TABLESPOONS CHOPPED SUNDRIED TOMATOES
- 2 TABLESPOONS MINCED GARLIC
- 5 OUNCES CRUMBLED FETA
- 2 LARGE EGGS
- 2 TABLESPOONS MEDITERRANEAN SEASONING
- 1 CUP PANKO CRUMBS
- PAN SPRAY
- CUPCAKE PAN
-SHEET PAN

-PREHEAT OVEN TO 375
-SPRAY A CUPCAKE PAN WITH PAN SPRAY
-TAKE 2 SLICES OF TURKEY BACON AND CRISS CROSS IN EACH CUPCAKE CUP
-MIX ALL THE INGREDIENTS WELL TOGETHER AND TAKE A ICE CREAM SCOOP AND SCOOP MIXTURE IN EACH CUP
-TAKE THE TAIL ENDS OF THE TURKEY BACON AND FOLD THEM OVER THE MIXTURE AND LIGHTLY PAT DOWN THE TOPS
- PUT IN OVEN AND COOK FOR ABOUT 30 MINUTES ON TOP RACK AND PUT THE SHEET PAN ON LOWER RACK
-AFTER 30 MIN TAKE OUT OF THE OVEN AND RUN A SMALL KNIFE AROUND THE EDGES TO LOOSEN THE MEATLOAFS
-TAKE THE SHEET PAN OUT OF THE OVEN AND REMOVE THE MINI MEATLOAVES FROM THE CUPCAKE PAN AND PLACE ON SHEET PAN UPSIDE DOWN(THE FOLDED SIDE SHOULD BE ON BOTTOM NOW) ****** CAUTION VERY HOT*****
-PLACE SHEET PAN BACK IN OVEN FOR AN ADDITIONAL 10 MINUTES
- REMOVE FROM OVEN AND SERVE WITH A SIDE SALAD....


1 comment:

  1. heather lebretonJune 14, 2012 at 4:21 PM

    omg my mouth is watering!!! will definitely have to try this!

    ReplyDelete