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.

  • 45
    min
  • 6
    SERVINGS
  • 220
    Cal
  • 27 g
    Protein

Ingredients:

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 pepper
Toppings:
  • Ketchup or barbecue sauce and shredded Cheddar cheese

Cooking:

  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.

    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.
  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.

217 CALORIES

0 % *

4g SAT FAT

0 % DV **

27g PROTEIN

0 % DV

3.1 mg IRON

0 % DV

6.2 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 217 Calories; 10 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 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.

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