Five-Way Mini Meatloaves
Even though these Ground Beef meatloaves might be mini, they are chock-full of flavor and nutrients. Try a classic mini meatloaf, or one of four new varieties.
Cook Time: 35 Minutes
Servings: 6
Ingredients: 9
Ingredients
Base Meatloaf Recipe:
Toppings:
Preparation
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Step 1
Heat oven to 350°F. Combine all ingredients in large bowl, mixing lightly but thoroughly.
Cooking Tip: To make cracker crumbs, place crackers in food-safe plastic bag; close bag securely, squeezing out air. Crush crackers with rolling pin to form fine crumbs.
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Step 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.
Cooking Tip: 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.
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Step 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.
Suggestions
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.
Nutrition Information
217 Calories
4g SAT FAT
27g PROTEIN
3.1 mg IRON
6.2 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 217 Calories; 90 Calories from fat; 10g Total Fat (4 g Saturated Fat; 4 g Monounsaturated Fat;) 108 mg Cholesterol; 329 mg Sodium; 5 g Total Carbohydrate; 0.3 g Dietary Fiber; 27 g Protein; 3.1 mg Iron; 6.7 mg NE Niacin; 0.4 mg Vitamin B6; 2.4 mcg Vitamin B12; 6.2 mg Zinc; 21.3 mcg Selenium; 106.8 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.
The Essential Ingredients
- Ground Beef: Also called ‘hamburger,’ it’s made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
- Egg: This well-known ingredient is high in protein, vitamins and minerals. It’s common in recipes like meatloaf, as it helps to bind ingredients together so it doesn’t fall apart while cooking.
- Cracker Binder: In this recipe, use crackers or bread crumbs to act as a binder. Whether using Saltines, butter crackers, or Panko bread crumbs, these will help meatloaves hold their shape while cooking.
- Garlic: A flavorful bulb that is related to the onion family. It has a strong aroma (that fills your kitchen), taste that enhances your dish and is known for its versatility.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What type of ground beef is best for meatloaf?
It’s all about preference and what you have on hand. We recommend 93/7 ground beef ; it provides a great texture and rich flavor.
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What is oven roasting?
Oven roasting is a dry-heat cooking method that uses (you guessed it) an oven with indirect, ambient heat.
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Can I freeze mini meatloaves?
Yes! Cool completely and wrap individually or store in an air-tight container for up to 3 months.
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Why use muffin pans instead of a loaf pan?
Using muffin pans is a great meal prep trick for individual portions. They cook faster (so adjust the cook time accordingly) and are great for meal prep and portion control.
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I'm going to do it later. Too early to review, but it looks great!