Personal Meat Loaves
"DELICIOUS, easy meat loaves in individual portions"
photo by Tim_John
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
6-9 meat loaves
- Serves:
- 6-9
ingredients
- 3 cups finely chopped yellow onions (three onions)
- 1 -2 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 tablespoon thyme
- 3 tablespoons Worcestershire sauce
- 1⁄3 cup chicken broth
- 3 tablespoons crushed tomatoes
- 2 1⁄2 lbs ground beef
- 3⁄4 cup Italian seasoned breadcrumbs
- 2 eggs, beaten
- 1⁄2 cup ketchup
directions
- Preheat the oven to 350 degrees F and lightly grease a cookie sheet.
- Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and crushed tomatoes. Allow to cool slightly.
- In a large bowl, combine the ground beef, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense. Divide the mixture into 6 -9 portions (depending on size) and shape each portion into a small loaf on a cookie sheet. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was the moistest meatloaf that I have had in a long time.I changed a couple times but pretty much followed the recipe.I first changed the portion for 2-3 people.I used 1/2 cup chicken broth,no tomatoes. I used shallots instead of onions since I grew those in the garden and dehydrated for uses like this.Give this a try and it will turn out very moist.I will give the tomatoes a try next time. Thanks for the post Alexandra #3.
Tweaks
-
This was the moistest meatloaf that I have had in a long time.I changed a couple times but pretty much followed the recipe.I first changed the portion for 2-3 people.I used 1/2 cup chicken broth,no tomatoes. I used shallots instead of onions since I grew those in the garden and dehydrated for uses like this.Give this a try and it will turn out very moist.I will give the tomatoes a try next time. Thanks for the post Alexandra #3.
RECIPE SUBMITTED BY
I am eighteen years old and i LOVE to bake.
I cook from time to time but i mostly enoy baking sweets.
Despite my rebellious looks (covered in tattoos) my ultimate goal in life is to be a doting wife and loving mom (and i don't care how anti feminist that sounds)
I am "famous" for my cookie bars...i'm "known" for making people who hate coconut love coconut in my baking.
I am currently searching for the perfect pizza crust. I grew up with a mom who was all about the bisquick and instant pizza mix. I HATE that pizza crust mix and i swore to never use it. I love the Brooklyn style thin crust pizza but i just can't seem to get the recipe right.
(if any of you have any good tips let me know)
I Just perfected my meat loaf which i'm very proud of since my great grandmother told me once that it was the one recipe that took her years to master..never getting all the measurements and ingredients just right and always struggling to make it not dry.
One thing i really need help on is my macaroons...i love coconut so obviously i love coconut macaroons but every time i make them they end up like burnt marshmallows..i think i over whip the egg whites...anyways if you have a fool proof recipe or just some good tips let me know.
I just started making home made cakes and cupcakes...before now i was a huge fan of the "out of the box" just add water egg and oil mixes...but i started to feel like a sham as i started getting offered money for my cupcakes. I haven't admitted yet to the women who just paid me a hundred dollars to make them two batches of cupcakes that if they just make a trip to the baking isle at their local grocerty store they could make the cupcakes just as good. I made a homemade red velvet cake a couple of weeks ago and while everyone kept talking about how great it was i just kept tasting imperfections..the edgest were a bit cruncy and the flavor was just kind of bland...and my frosting was way too heavy.
Last week i made a yellow cake with chocolate frosting (one of my favorites when made out of the box) and it had the consistency or corn bread...it was dry and coarse tasting. The frosting was good though..so atleast i know i can make chocolate frosting (like it's that hard anyways...ha)
