Avoid Cross Contamination
Always wash your hands with soap and water before and after handling raw meat. Also be sure to wash any surfaces, utensils and dishes the raw meat came into contact with to avoid ingesting any harmful organisms.
Use separate dishes and utensils for handling raw meat and use clean utensils and plates when switching between raw and cooked meat. That means you need to have a separate spoon or spatula on hand for the final stirring of your chilli or pasta sauce. Using the one you originally broke up that pound of raw beef with could contaminate your finished dish and make people sick.
- How to mix meat loaf mix
- How to make mini meat loaves
- How to cook mini meatloaves
- How to serve mini meat loaves
- Read through the recipe and assemble the ingredients
- Wash hands and tie back hair
- Start cook along video and prepare the recipe
- Spray two, 12-cup muffin tins with non-stick spray; set aside. Mix together the bread crumbs, eggs, salsa, chili powder, oregano, onion powder and salt in a large bowl until everything is well combined. Add the black beans and ground beef and use your hands to mix everything together.
- Form the mixture into 24 equal meatballs then place them into the two, 12 muffin cup pans. Use a damp hand to firmly press the meatballs down so they are flat on top.
- Bake in a 400˚F oven for 20 minutes, testing that a digital instant-read thermometer reads 160˚F (70˚C) when inserted into the centre of several meatloaves. Remove from the oven and allow meat loaves to cool for 5 minutes. Use a knife to loosen the meatloaves from the pan, remove gently and serve with sour cream, salsa and grated cheese.
- Store extra meatloaves covered in the fridge for up to 3 days or wrap each individually and freeze in sealed container for up to 3 months. To reheat from frozen: place in a 350˚F (180˚C) oven and cook for 10 to 12 minutes or until hot throughout or microwave for 3 to 4 minutes on HIGH until hot throughout.