A downsized version of the ever popular American meatloaf, this recipe has been a huge hit with my family! Mini meatloaves are fun and easy to please due to the amount of alterations you can make.
Half of the beans are finely chopped to give the filling a thick, creamy consistency. This dish can be made up to 8 hours in advance and chilled; just bring it back to room temperature before baking.
This sandwich provides two grain servings from the ciabatta, a little more than two servings of meat from the chicken, and half a dairy serving from the cheese. Serve with orange wedges and baked chips.
This authentic Provencal recipe won the Ratatouille contest! It is versatile enough to be personalized and uses Nicoise olives and herbes de Provence, to further emphasize the amazing flavors of that…