five-way mini meatloaves
Ingredients
- 1 1/2 pounds ground beef (96% lean)
- 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, beaten
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- OPTIONAL TOPPINGS
- Ketchup or barbecue sauce and shredded Cheddar cheese
Directions
Heat oven to 350°F. Combine all ingredients in large bowl, mixing lightly but tShape 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.
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.
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. Color is not a reliable indicator of Ground Beef doneness.
NUTRITIONAL INFORMATION
Nutrition information per serving: 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.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.