Five-Way Mini Meatloaves

Published 07/31 2014 11:28AM

Updated 07/31 2014 11:36AM

Ingredients:
Base Meatloaf Recipe:
  • 1-1/2 pounds Ground Beef (93% lean or leaner)
  • 1/3 cup saltine or butter cracker crumbs or Panko bread crumbs
  • 1/3 cup finely chopped onion
  • 1/3 cup reduced-fat 2% milk
  • 1 egg, lightly beaten
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Toppings: Ketchup or barbecue sauce and shredded cheddar cheese

Instructions:
  1. Heat oven to 350°F. Combine all ingredients in large bowl, mixing lightly but thoroughly.
  2. Shape beef mixture into 12 equal portions. Place into 12-cup standard muffin pan, lightly patting beef mixture to level top. Bake in 350°F oven 19 to 20 minutes, until internal temperature reaches 160°F.
  3. Remove from oven. Garnish with Toppings, as desired. Let stand 5 minutes before serving. 

    Recipe Variations:

    Italian Mini Meatloaves: Add 1/2 cup chopped mushrooms, 1/2 cup pasta sauce and 1/4 cup chopped fresh basil to base meatloaf ingredients. Bake 22 to 24 minutes, until internal temperature reaches 160°F. Evenly top with shredded Parmesan cheese. Let stand 5 minutes before serving. Serve with additional pasta sauce and garnish with additional chopped basil, as desired.

    Greek Mini Meatloaves: Add 3 tablespoons chopped Kalamata olives and 1/2 teaspoon dried oregano to base meatloaf ingredients. Bake 22 to 24 minutes, until internal temperature reaches 160°F. Evenly top with crumbled feta cheese. Let stand 5 minutes before serving. Serve with prepared tzatiki sauce. Garnish with sliced cucumber, as desired.

    Asian Mini Meatloaves: Add 1/4 cup chopped green onions and 1 teaspoon minced fresh ginger to base meatloaf ingredients. Bake 22 to 24 minutes, until internal temperature reaches 160°F. Evenly top with hoisin sauce or teriyaki glaze. Let stand 5 minutes before serving. Garnish with chopped peanuts, sliced green onions or chopped cilantro, as desired.

    Spanish Mini Meatloaves: Add 1/2 cup finely chopped red bell pepper, 1/4 cup chopped Spanish olives and 1 teaspoon smoked paprika to base meatloaf ingredients. Bake 22 to 24 minutes, until internal temperature reaches 160°F. Evenly top with shredded manchego cheese. Let stand 5 minutes before serving. Garnish with sliced Spanish olives, as desired.


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