4.5
2 ratings

Five-Way Mini Meatloaves

Try a classic or one of four new varieties
Five-Way Mini Meatloaves
Courtesy of The Beef Council

Even though these ground beef meatloaves might be mini, they are chock-full of flavor and nutrients.

Recipe courtesy of The Beef Council

Notes

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.

Ingredients

  • 1 and 1/2 pounds ground beef (93% lean or leaner)
  • 1/3 Cup saltine, 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 Teaspoon minced garlic
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon pepper
  • Toppings: Ketchup or barbecue sauce and shredded Cheddar cheese

Directions

Heat oven to 350°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°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.