If you LOVE meatloaf and want to add a twist to it to make it incredibly mouth-watering, replace Chedz crumbs with traditional breadcrumbs. To make the entree entirely gluten-free, use Gluten Free Chedz crumbs and you won’t believe how scrumptious it will be until you try it!
Crumble Chedz into crumbs using a food processor or rolling pin.
Whisk eggs, milk, salt, and ground black pepper in a large bowl. Add Chedz crumbs and stir until combined.
Mix ground beef and chopped onions in the Chedz mixture and transfer mixture into a 9x5-inch loaf pan, mini bread loaf pan or slow cooker.
To make the sauce (optional): Combine brown sugar, ketchup, mustard, Worcestershire sauce in a small bowl; spread over meat mixture.
-For 9x5-inch loaf pan: Bake in the preheated oven until no longer pink in the center, 1 to 1 1/4 hours. A thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
-For mini bread loaf pan or regular sized cupcake pan: Bake for ~35 minutes.
-For slow cooker, cook on low for ~5-6 hours.
In a large bowl combine all ingredients with your hands until well combined. It may seem a little loose at first but the Chedz will absorb some of the liquid quickly.
Form into 1 inch balls. In a large pan heat 2-3 tablespoons oil and arrange meatballs. Make sure they do not touch. Cook over medium low heat until firm turning once. You may have to do them in batches.
Top with your favorite marinara sauce and serve with mixed greens. You can also add them to your favorite spaghetti for yummy spaghetti and Chedz meatballz. Also great over rice or quinoa!!!
Pre-heat oven to 375 degrees. Prepare a baking sheet with foil and spray cooking oil. Peel potato skins off and cut into fries shape.
Put fries in a bowl and add olive oil and mix.
Add salt and garlic powder to the fries and mix.
Crush Chedz to crumbs consistency with rolling pin or food processor.
Add Chedz crumbs to the fries and toss. Use hands or spoon to rub loose Chedz crumbs onto fries.
Pour fries on baking sheet; separate them out so they don't stick together during baking. For softer fries, bake for 35 minutes. For crunchier fries, bake for 45 minutes. ENJOY with ketchup or barbecue sauce.
This recipe will make a crunchy batter. This crunch batter recipe was adapted from: http://www.foodnetwork.com/recipes/jeff-mauro/oven-fried-onion-rings-recipe.html
For a softer batter and lower carbs, see below adapted by Hall Brands.
Preheat oven to 400 degrees. Place parchment paper on one baking sheet and set aside.
Combine the flour and salt. In another bowl, whisk the eggs and buttermilk together. Add half of the flour mixture into the buttermilk and mix until smooth and thickened.
Crush the Chedz into crumbs consistency using a rolling pin or food processor.
In a separate bowl, combine the Chedz, olive oil and remaining salt.
Lightly and carefully dredge the onion rings in the flour, then buttermilk batter, and finally the Chedz mixture. Arrange on the baking sheet in a single layer. Bake until golden brown, watching carefully to ensure that Chedz crust does not burn; about 10-15 minutes.
For a lower carb option that yields soft but tasteful onion rings:
-1 TBS olive oil
-1 TSP salt or to taste
-4 OUNCE Chedz Crumbs (Any Flavor)
1. Crush the Chedz into crumbs consistency using a rolling pin or food processor and put in a bowl.
2. Add salt to Chedz crumbs.
3. Place cut rings in a bowl and add 1 TBS and mix.
3. Put oiled onion rings in the Chedz crumbs mix and carefully stir. Pat loose Chedz crumbs onto rings.
4. Place each ring on the baking sheet.
5. Bake at 400 degrees for about 10-15 minutes; ensuring that Chedz crumbs do not burn.