Five-Way Mini Meatloaves recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Five-Way Mini Meatloaves

Serves 6

Ingredients:

  • 1 1/2 pounds Certified Angus Beef ® 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 egg, lightly beaten
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Toppings: Ketchup or barbecue sauce and shredded cheddar cheese
  • Recipe courtesy of BeefItsWhatsForDinner.com

Instructions:

  1. Heat oven to 350°F. 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 350°F oven 19 to 20 minutes, until internal temperature reaches 160°F.
  3. Cook's 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.
  4. Remove from oven. Garnish with toppings, as desired. Let stand 5 minutes before serving.
  5. 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.
  6. 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.
  7. 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.

No Nutritional Information Available

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