Stir It Up: Mini Meat Loaves & Cream Cheese Upside Down Cake - News weather sports for Youngstown-Warren Ohio

Stir It Up: Mini Meat Loaves & Cream Cheese Upside Down Cake

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Mini Meatloaves

 1 pound of very lean (92% or better) ground beef

1 package of stuffing mix (6 ounces)

1 cup water

2 tablespoons barbecue sauce

1 cup shredded cheddar cheese 

Preheat oven to 375 degrees. Mix stuffing mix with water and barbecue sauce. Add in the ground beef and mix well. Place about 1/3 of a cup of the beef mixture into each of 12 ungreased muffin cups. You can also use aluminum muffin cups for easy clean up. Bake in preheated oven for 20 to 25 minutes, or until the meat thermometer read 160 degrees when placed in the center of the meatloaf. Sprinkle with cheddar cheese and bake about 3 minutes or until the cheese is melted. Serve with extra barbecue sauce.  

If you do not have any barbecue sauce on hand, just mix 1/2 cup brown sugar with a tablespoon of mustard and just enough water to make it the right consistency.


Cream Cheese Upside Down Cake

 1/4 cup melted butter

1/2 cup packed brown sugar

1 can slices pineapple rings, drained (20 ounces)

8 maraschino cherries

1 package yellow cake mix (9 ounces)

2 packages of cream cheese, softened (8 ounces each)

1 package lemon gelatin (3 ounces)

2 eggs 

Preheat the oven to 350 degrees. Lightly grease a 9-inch spring form pan. Mix melted butter with brown sugar and pour into the prepared pan. Place 8 of the pineapple rings in the center of the pan on top of the brown sugar-butter mixture. Place a cherry in the center of each ring. Cup the remaining 2 pineapple rings in half and place in the center of the pan. Mix cake mix as directed on the box. Pour half of the cake mixture on top of the pineapples. Beat softened cream cheese with lemon gelatin and eggs with an electric mixer. Carefully spread the cream cheese over the cake mixture. Pour the remaining cake mixture on top and bake for 65 to 75 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool for about 5 minutes, then loosen the edges with a knife and turn over onto a serving plate. Beautiful and delicious!

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