Individual Meatloaves - Perfect for the little one - Giangi's Kitchen

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Individual Meatloaves – Perfect for the little one

Published on February 12, 2010 | Beef, Veal and Lamb

Individual meatloaves.


My son is a great eater and this dinner is one of his favorites. The individual meat loaves cook faster and are excellent to freeze and prepare at a later date. If you decide to freeze, I always wrap mine first in parchment paper and then in aluminum foil. The parchment paper absorbs any moisture around the meat and will not allow the usual freezer burn.

Tonight Menu for 4:
Individual Meat Loaves
Herby Steamed Potatoes
Salad

INDIVIDUAL MEAT LOAVES
1 1/4 -1/2 Lb Ground Sirloin
1/2 onion peeled and diced small
2 eggs slightly beaten
1/4 -1/2 cup parmesan cheese
1/4 – 1/2 cup bread crumbs
Pinch of herbs de Provence (or any herbs of choice)
Salt and Pepper
¼ cup heavy cream
¼ – ½ cup ketchup
Worcestershire sauce (a few dashes)

Pre-heat oven at 375. Cook onion in olive oil until translucent. Meanwhile put all the other ingredients on a bowl and mix well.  When onions are ready, let them rest until cool off.  Add them to the bowl and mix well.
Form 5-6 mini loaves with hands.  Place on a cookie sheet and bake for 45 minutes.

HERBY STEAMED POTATOES
12 very small red new potatoes scrubbed
1-cup water
1 tablespoon unsalted butter
Salt to taste
Coarsely ground pepper, to taste
1 tablespoon chopped fresh Italian (flat leaf) parsley

Remove a thin strip of the red skin around the center of each potato
Place the potato and water in saucepan and bring to a boil. Reduce the heat to medium, cover, and cook, shaking the pan occasionally, until the potatoes are tender, 30 minutes.
Drain the potatoes and return them to the saucepan.  Shake it over low heat to remove the remaining moisture.  Then remove the pan from the heat, add the butter, salt, pepper, and parsley, and toss well. Transfer the potatoes to a bowl and serve immediately.

GREEN SALAD

I love Butter lettuce, green leaf  and Romaine lettuce so I always mix them with a simple vinaigrette made with olive oil, vinegar and salt.  My rule of thumb is 1 tablespoon of vinegar, 3 tablespoons of olive oil.  In a bowl, mix the vinegar with the salt until the salt is dissolved, add the olive oil and mix well.  Toss in the salad and enjoy.

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