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Around the Kitchen
Go overboard with meatloaf boats
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Choosing the right recipe for your young chef can mean smooth sailing to delicious results, along with a boost of cooking confidence.
Mini Meatloaf Boats, made extra moist by the addition of whole-grain oats, are easy and fun to make and eat.
Measuring and mixing reinforce basic cooking skills, while building the cheese "sail'' is pure fun.
Sail these meatloaf boats on a "sea'' of mashed potatoes alongside a vegetable raft.
Mini Meatloaf Boats
1½ pounds lean ground beef
1 cup tomato juice
¾ cup Quaker oats
(quick or old fashioned, uncooked)
¼ cup chopped onion
4 to 6 teaspoons
Mexican seasoning blend
3 slices American cheese
6 thin pretzel sticks
Salsa or ketchup, as desired
Heat oven to 350?F. Combine meatloaf ingredients; mix lightly but thoroughly. Di-vide into 6 equal parts.
On rack of broiler pan, shape each into a 4-inch-by-2¾-inch oval loaf. Press the back of a measuring tablespoon into top of each loaf to form a depression.
Bake 25 to 28 minutes or until meatloaves register 160?F on an instant-read thermom-eter.
Remove from oven; drain off any juices. Cut each cheese slice in half diagonally.
Form "sails" by carefully inserting pretzel stick into cheese triangle. Attach "sails" to meatloaves. Fill indentations with salsa.
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