Individual Meatloaves

When I told my hubby meatloaf was on the menu for the week, he wouldn’t leave me along until I made it. I’ve made meatloaf for him a couple times now – with my mom’s “recipe” (the list of ingredients with “to taste” after each one – love you Mom!), and most recently, I tried Ellie Kreiger’s turkey meatloaf.

Both my hubby and I agreed that while the meatloaves were great, we wished there had been a little more glaze or sauce on top. In the future, I’ll probably play with the glazed topping – either more ketchup as Ina recommends for a sweeter glaze, a can of tomato sauce like Ellie Kreiger recommends, or I’ll go back to my mom’s style: a can of tomato soup with a bit of water over top and around the meatloaves, for a more savory sauce.

So, without further ado, I give you the Barefoot Contessa’s Individual Meatloaves.


PS. I clearly need to work on my photos here. Any suggestions for photo-taking or styling would be much appreciated!

Barefoot Contessa’s Individual Meatloaves

Adapted from the Barefoot Contessa

Serves 3 (half the original recipe)

Ingredients:

  • 1 Tbs. olive oil
  • 1 yellow onion, chopped
  • 1/2 tsp. fresh thyme leaves, chopped
  • 1 tsp.  kosher salt
  • 1/2 tsp. black pepper
  • 1 1/2 Tbs. Worcestershire sauce
  • 1/6 c. low-sodium chicken broth
  • 1/2 Tbs. tomato paste
  • 1 1/4 lb. ground beef (90% lean)
  • 1/4 c. plain bread crumbs
  • 1 large egg, beaten
  • 1/4 c. ketchup

Preheat oven to 350F.

In a small pan over medium heat, heat olive oil. When hot, add onions, thyme, salt and pepper, cooking until onions are translucent, about 8 minutes.

Remove pan from heat and add the Worcestershire sauce, chicken stock, and tomato paste. Cool slightly.

Combine all ingredients, including the onion mixture, in a medium mixing bowl, mixing lightly with a fork. Don’t mash otherwise the meatloaf will be dense.

Divide mixture into 3 portions, shaping each into a small loaf on a baking sheet.

Spread 1 Tbs. ketchup on the top of each meatloaf. Feel free to add a little more if you’d prefer more glaze.

Make 40-45 minutes, until internal temperature is 155-160F.

Serve hot with mashed potatoes or your favorite side.

Print Friendly, PDF & Email

3 thoughts on “Individual Meatloaves”

  1. These look so moist and delish! We are having a Father’s Day Favorites Theme’d Link up and no one has shared a meatloaf! (or lasagna) or anything like that! over here at the newly named Celebrate 365 Blog Party (formerly Country Fair Blog Party). I’d love you to share it with us along with any others that are particularly “father’s favorites”!
    We’d love to have you with us!
    LInk; http://www.thetipgarden.com/2017/06/celebrate-365-blog-party-fathers-day.html
    Have agreat summer!
    Jan
    Tip Garden

Leave a Reply

Your email address will not be published. Required fields are marked *