(NAPSA)—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- erain oats, are easy and fun to make and eat. Measuring and mixing reinforce basic cooking skills, while building the cheese “sails” is pure fun. Sail these meatloaf boats on a “sea” of mashed potatoes alongside a vegetable raft. MINI MEATLOAF BOATS 6 Servings 1% poundslean ground beef 4 to 6 teaspoons Mexican 1 cup tomato juice % cup Quakeroats (quick or old fashioned, uncooked) % cup chopped onion 1 egg seasoning blend Toppings 3 slices American cheese 6 thin pretzel sticks Salsa or catsup, as desired Heat oven to 350F. Combine meatloaf ingredients; mix lightly but thoroughly. Divide into 6 equal parts. On rack of broiler pan, shape each into a 4 x 2%-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 160F on an instant-read thermometer. 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. NUTRITION INFORMATION(% of recipe): Cal. 340, Fat 20g, Sat. Fat 8.5g, Chol. 110mg, Sodium 470mg, Carbo. 13g, Fiber 2g, Protein 26.
