Individual Meat Loaves From Ina Garten Recipes

MINI MEATLOAVES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
• In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

HOMEMADE INDIVIDUAL MEAT LOAVES

Steps:

• In a bowl, combine the first seven ingredients. Shape into six loaves, about 4x2-1/2-in. Place in an ungreased 13x9-in. baking dish. Combine the ketchup, sugar and mustard; spoon over loaves. , Bake, uncovered, at 350° for 35-45 minutes or until a thermometer reads 160°.

INDIVIDUAL MEAT LOAVES (BAREFOOT CONTESSA) INA GARTEN

Steps:

• Preheat the oven to 350ºF.
• Heat the olive oil in a medium sauté pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8-10 minutes, until the onions are translucent but not brown. (We cooked ours longer, as we like them caramelized, 10-15 minutes).
• Off the heat, add the Worcestershire sauce, chicken broth, and tomato paste. Allow to cool slightly.
• In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork.
• DON'T MASH or meatloaf will be dense.
• Divide the mixture into 6(10-11 oz)portions.(That is what the recipe calls for but we made them about 4-6 oz).
• Then shape each portion into a small loaf on a baking sheet.
• Spread about a tablespoon of ketchup on top of each portion.
• Bake for 40-45 minutes, until the internal temperature is 155º-160ºF and the meat loaves are cooked through.
• Serve hot.

INDIVIDUAL MEAT LOAVES

Steps:

• Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
• Heat 1 tablespoon of olive oil in a medium (10-inch) saute pan. Add the onions, thyme, 2 teaspoons salt, and 1 teaspoon pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until tender but not browned. Off the heat add the Worcestershire sauce, chicken stock, and tomato paste. Cool slightly.
• In a large bowl combine the ground meats, the onion mixture, breadcrumbs, and eggs and mix lightly with a fork. (Don't mash the mixture or the meatloaf will be too dense.) Divide the mixture into six (10-ounce) portions and place them on the prepared sheet pan.
• Squeeze ketchup in a zigzag pattern on top of each meatloaf. Bake for 45 minutes to 1 hour, until the internal temperature is 155 to 160 degrees. Serve hot with a garnish of thyme.

INDIVIDUAL MEAT LOAVES

Steps:

• Preheat the oven to 350 degrees F. 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 tomato paste. Allow to cool slightly.
• In a large bowl, combine the ground chuck, 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 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. 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.