Recipe: Five-Way Mini Meatloaves (Basic, Italian, Greek, Asian, and Spanish)

FIVE-WAY MINI MEATLOAVES

"With a handful of different flavor variations, the possibilities are almost endless, especially when you think about all the options for fun side dishes!"

BASE MEATLOAF RECIPE:
1 1/2 pounds 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 ground black pepper

TOPPINGS:
Ketchup or barbecue sauce and shredded Cheddar cheese

Heat oven to 350 degrees F.

Combine all ingredients in large bowl, mixing lightly but thoroughly.

Shape beef mixture into 12 equal portions. Place into 12-cup standard muffin pan, lightly patting beef mixture to level top.

Bake in 350 degrees F oven 19 to 20 minutes, until internal temperature reaches 160 degrees 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 degrees 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 degrees 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 degrees 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 degrees F.* Evenly top with shredded manchego cheese. Let stand 5 minutes before serving. Garnish with sliced Spanish olives, as desired.

*Test Kitchen Tip:
Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160 degrees F. Color is not a reliable indicator of Ground Beef doneness.

Makes 12 mini-meatloaves (6 servings)
Source: Cattlemen's Beef Board