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Five-Way Mini Meatloaves

Five-Way Mini MeatloavesSurprise your kids with their own mini meatloaf for dinner! With five variations to choose from, this recipe is a definite keeper.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.

Recipe Ingredients:

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 large egg, lightly beaten
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Optional Toppings: Ketchup or barbecue sauce, shredded cheddar cheese

Cooking Directions:

  1. Preheat oven to 350°F (175°C).
  2. Combine all ingredients in large bowl, mixing lightly but thoroughly.
  3. Shape beef mixture into 12 equal portions. Place into 12-cup standard muffin pan, lightly patting beef mixture to level top.
  4. Bake in 350°F (175°C) oven 19 to 20 minutes, until internal temperature reaches 160°F (71.1°C).
  5. Remove from oven. Garnish with desired optional toppings. Let stand 5 minutes before serving.

Makes 6 (2 mini meatloaf) servings.

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 (71.1°C). 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 (71.1°C). 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 (71.1°C). 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 (71.1°C). Evenly top with shredded manchego cheese. Let stand 5 minutes before serving. Garnish with sliced Spanish olives, as desired.

Test Kitchen Tips:

  • Cooking times are for fresh or thoroughly thawed ground beef.
  • Ground beef should be cooked to an internal temperature of 160°F (71.1°C).
  • Color is not a reliable indicator of ground beef doneness.

Nutritional Information Per Serving (1/6 of basic recipe): 217 calories; 10 g fat (4 g saturated fat; 4 g monounsaturated fat); 108 mg cholesterol; 329 mg sodium; 5 g carbohydrate; 0.3 g fiber; 27 g protein; 6.7 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 3.1 mg iron; 21.3 mcg selenium; 6.2 mg zinc; 106.8 mg choline.

Nutritional Information Per Serving (1/6 of recipe using Italian version): 229 calories; 10 g fat (4 g saturated fat; 4 g monounsaturated fat); 108 mg cholesterol; 381 mg sodium; 7 g carbohydrate; 0.7 g fiber; 27 g protein; 7.0 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 3.4 mg iron; 21.8 mcg selenium; 6.2 mg zinc; 108.0 mg choline.

Nutritional Information Per Serving (1/6 of recipe using Greek version): 222 calories; 10 g fat (4 g saturated fat; 4 g monounsaturated fat); 108 mg cholesterol; 360 mg sodium; 5 g carbohydrate; 0.5 g fiber; 27 g protein; 6.7 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 3.3 mg iron; 21.3 mcg selenium; 6.2 mg zinc; 107.3 mg choline.

Nutritional Information Per Serving (1/6 of recipe using Asian version): 219 calories; 10 g fat (4 g saturated fat; 4 g monounsaturated fat); 108 mg cholesterol; 331 mg sodium; 5 g carbohydrate; 0.5 g fiber; 27 g protein; 6.7 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 3.1 mg iron; 21.3 mcg selenium; 6.2 mg zinc; 106.9 mg choline.

Nutritional Information Per Serving (1/6 of recipe using Spanish version): 229 calories; 10 g fat (4 g saturated fat; 4 g monounsaturated fat); 108 mg cholesterol; 371 mg sodium; 6 g carbohydrate; 0.8 g fiber; 27 g protein; 6.8 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 3.4 mg iron; 21.4 mcg selenium; 6.2 mg zinc; 108.1 mg choline.

Recipe and photograph courtesy of The Beef Checkoff.