Colorado Reader March 2019: The Story of Colorado Beef | Page 8

Five-Way Mini Meatloaves Ingredients for Base Meatloaf Recipe: Toppings: Ketchup or barbecue sauce and shredded cheddar cheese 1-1/2 pounds ground geef (93% lean or leaner) Instructions: 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. 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 Courtesy of BeefItsWhatsForDinner.com 1/4 teaspoon pepper 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 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. 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 The Colorado Reader publication is an Agriculture in the Classroom project of the Colorado Foundation for Agriculture. The Colorado Foundation for Agriculture (CFA) is a 501(c)3 non-profit education corporation and works with industry partners to help meet our shared vision of advancing Colorado agricultural literacy. We provide Agriculture in the Classroom resources and programs to Colorado educators and students, many of which are FREE or at minimal cost. For more information or to make a donation to support agricultural literacy education programs, visit www.GrowingYourFuture.com, or contact Jennifer Scharpe, Colorado Foundation for Agriculture, 10343 Federal Blvd Unit J Box 224, Westminster, CO 80260, 970-818-3308, [email protected]. Content for this Reader has been provided by the Colorado Beef Council. © Copyright 2019 Colorado Foundation for Agriculture. Educational instructors may, for academic purposes, reproduce, download, disseminate, and transfer that material as long as the reproduction credits CFA as its source. 8 - Colorado Agriculture in the Classroom 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. Financial support for this Reader provided by: