Best Jims Individual Meatloaves Recipes

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INDIVIDUAL MEAT LOAVES



Individual Meat Loaves image

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 14

Good olive oil
3 cups chopped yellow onions (2 large)
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup chicken stock
1 tablespoon tomato paste
1 1/2 pounds ground chuck (81% lean)
1/2 pound ground pork
1/2 pound ground veal
1/2 cup plain dry bread crumbs
2 extra-large eggs, lightly beaten
Ketchup, in a squeeze bottle
Fresh thyme stems, for garnish

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



Individual Meat Loaves image

Provided by Ina Garten

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)

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.

MINI MEATLOAVES WITH BBQ GLAZE



Mini Meatloaves with BBQ Glaze image

I love meatloaf but don't always have time to wait the hour and change a regular loaf takes to cook. This recipe makes great individual-size meatloaves for the family in about half the time. I like to bake a batch of these, then wrap and freeze them for a perfect make-ahead entrée.

Provided by Jet Tila

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 19

Nonstick cooking spray
2 tablespoons unsalted butter
1 large onion, finely diced
1 rib celery, finely diced
1 carrot, finely diced
1 clove garlic, minced
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme
2 large eggs
1 1/2 pounds ground chuck
1/2 pound loose pork sausage
1/2 cup heavy cream
1/2 cup ketchup
1/2 cup breadcrumbs
1 1/2 tablespoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup ketchup
1/2 cup barbecue sauce
1/4 cup yellow mustard

Steps:

  • Preheat the oven to 400 degrees F. Spray a 6-cavity mini loaf pan with nonstick spray.
  • Melt the butter in a large skillet over medium-high heat. Add the onions, celery, carrot and garlic and cook, stirring occasionally, until the vegetables are lightly browned, 4 to 5 minutes. Add the thyme and cook for an additional minute. Remove from the heat and allow to cool.
  • Beat the eggs until combined in a large bowl. Add the ground chuck, sausage, cream, ketchup, breadcrumbs, Worcestershire, salt and pepper. Pour in the cooked vegetables. Use your hands to massage the meatloaf mix together until well combined (glove up for this if you like!).
  • For the glaze: Stir the ketchup, barbecue sauce and mustard together in a small bowl until well mixed. Set aside.
  • Divide the meat mixture evenly between the loaf pans, pushing down and flattening the tops of the meatloaves. Top each loaf with about 1/4 cup of the glaze. Bake until cooked through (an instant-read thermometer inserted into the loaves should register 160 degrees F), 25 to 35 minutes.
  • Remove the meatloaves from the oven and allow to rest for 5 minutes. Remove the loaves from the pans and serve warm.

MEAT LOAF MINIATURES



Meat Loaf Miniatures image

My family and I can't get enough of these little meat loaf muffins topped with a sweet ketchup sauce. They are the perfect portion size. This recipe requires no chopping, so it's quick and easy to make a double batch and have extras for another day. I've given them to new moms, too. -Joyce Wegmann, Burlington, Iowa

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 1-1/2 dozen.

Number Of Ingredients 11

1 cup ketchup
3 to 4 tablespoons packed brown sugar
1 teaspoon ground mustard
2 large eggs, lightly beaten
4 teaspoons Worcestershire sauce
3 cups Crispix cereal, crushed
3 teaspoons onion powder
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 pounds lean ground beef (90% lean)

Steps:

  • In a large bowl, combine the ketchup, brown sugar and mustard. Remove 1/2 cup for topping; set aside. Add the eggs, Worcestershire sauce, cereal and seasonings to remaining ketchup mixture. Let stand for 5 minutes. Crumble beef over cereal mixture and mix well. , Press meat mixture into 18 muffin cups (about 1/3 cup each). Bake at 375° for 18-20 minutes. Drizzle with reserved ketchup mixture; bake 10 minutes longer or until meat is no longer pink and a thermometer reads 160°. , Serve desired number of meat loaves. Cool remaining loaves. Transfer to freezer container; close and freeze for up to 3 months. , To use frozen meat loaves: Completely thaw in the refrigerator. Place loaves in a greased baking dish. Bake at 350° for 30 minutes or until heated through, or cover and microwave on high for 1 minute or until heated through.

Nutrition Facts : Calories 165 calories, Fat 6g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 305mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 0 fiber), Protein 16g protein.

MINI MEATLOAVES



Mini Meatloaves image

Quick and easy to make. A family favorite. The ketchup and brown sugar give these loaves a tangy flavor.

Provided by Tonya Swope

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h

Yield 8

Number Of Ingredients 9

1 egg
¾ cup milk
1 cup shredded Cheddar cheese
½ cup quick cooking oats
1 teaspoon salt
1 pound ground beef
⅔ cup ketchup
¼ cup packed brown sugar
1 ½ teaspoons prepared mustard

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.

Nutrition Facts : Calories 254.9 calories, Carbohydrate 16.6 g, Cholesterol 73.9 mg, Fat 14.4 g, Fiber 0.6 g, Protein 15.1 g, SaturatedFat 6.7 g, Sodium 656 mg, Sugar 12.5 g

INDIVIDUAL MEAT LOAVES



Individual Meat Loaves image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 individual loaves

Number Of Ingredients 12

1 small onion, minced
1 green bell pepper, minced
Salt and pepper
1 clove garlic, minced
3/4 cup milk
2 slices bread
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1 egg
2 tablespoons ketchup
1 tablespoon Parmesan cheese

Steps:

  • Saute the onion and pepper in the oil for 4 to 5 minutes, or until tender but not browned. Season to taste with salt and pepper and stir in the garlic. Cook for 1 minute and set aside to cool.
  • Preheat the oven to 350 degrees. In a bowl, pour the milk over the bread and let soak for 5 minutes. Squeeze the excess milk from the bread and combine with the remaining ingredients, adding the onion mixture and season with salt and pepper. Divide the mixture into 6 even portions and shape into mini loaves. Bake for 20 minutes, or until done.

INDIVIDUAL MEAT LOAVES (BAREFOOT CONTESSA) INA GARTEN



Individual Meat Loaves (Barefoot Contessa) Ina Garten image

Copyright 2005, Ina Garten. We made these instead of burgers for one of the "picnic, hamburger & hot dog" cookout holidays. We have a disadvantage here at the home, the resident's will ignore any food they don't recognize. So we tried these and they loved them! Yay! These are even good enough for company!

Provided by Manami

Categories     Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
3 cups chopped yellow onions
1 teaspoon chopped fresh thyme leave
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup low sodium chicken broth
1 tablespoon tomato paste
2 1/2 lbs 81% lean ground chuck
1/2 cup plain breadcrumbs (recommended Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended Heinz)

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.

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