Recipe details

Five-Way Mini U.S. Beef Meatloaves

Ingredients:

Base Meatloaf Recipe:

  • 1 kg Ground U.S. Beef (93% lean or leaner)
  • ⅓ cup saltine, butter cracker crumbs or Panko bread crumbs
  • ⅓ cup finely chopped onion
  • ⅓ cup reduced-fat 2% milk
  • 1 egg, lightly beaten
  • 1 teaspoon minced garlic
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Toppings:

Ketchup or barbecue sauce and shredded Cheddar cheese

Preparation:

Cooking:

  1. Heat oven to 177°C. 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 177°C oven 19 to 20 minutes, until internal temperature reaches 71°C.
  3. Remove from oven. Garnish with Toppings, as desired. Let stand 5 minutes before serving. 


Recipe Variations:

  1. Italian Mini Meatloaves: Add ½ cup chopped mushrooms, ½ cup pasta sauce and ¼ cup chopped fresh basil to base meatloaf ingredients. Bake 22 to 24 minutes, until internal temperature reaches 71°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 ½ teaspoon dried oregano to base meatloaf ingredients. Bake 22 to 24 minutes, until internal temperature reaches 71°C. Evenly top with crumbled feta cheese. Let stand 5 minutes before serving. Serve with prepared tzatiki sauce. Garnish with sliced cucumber, as desired.
  2. Asian Mini Meatloaves: Add ¼ cup chopped green onions and 1 teaspoon minced fresh ginger to base meatloaf ingredients. Bake 22 to 24 minutes, until internal temperature reaches 71°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.

  3. Spanish Mini Meatloaves: Add ½ cup finely chopped red bell pepper, ¼ 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.