Five-Way Mini Meatloaves

Main Ingredient: Black Canyon® Angus Ground Beef
Servings: 6

Recipe

Ingredients

1-1/2 Pounds Black Canyon® Angus Ground Beef
1/3 Cup Saltine or Butter Cracker Crumbs or Panko Bread Crumbs
1/3 Cup Finely Chopped Onion
1/3 Cup Milk
1 Egg, Lightly Beaten
1 Clove Garlic, Minced
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
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.
  1. 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.
  1. 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 tzatziki 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.

Nutritional Information

Nutrition information per serving, using 93% lean ground beef: 217 Calories; 10 g 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 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, Selenium, and Choline; and a good source of Iron.