Meat Loafs - Individual serving size - Giangi's Kitchen

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Meat Loafs – Individual serving size

Published on December 8, 2011 | Beef, Veal and Lamb

Brrrrr!!! it is cold outside!!  We are not used to this weather. Cold weather makes me think of meatloaf, gratin potatoes and peas.  That is exactly what we had tonight.  Years back I discovered that if we make individual loafs, not only they cook faster, but they will not dry out as a left over.  However when you have that individual serving it is always hard to stop before the last bite is all gone.

TIP: Because the loafs are smaller they will cook faster than anticipated.


Tonight’s December 8, 2011 dinner:

Individual Meat Loafs

Potatoes Gratin


Individual Meat Loafs with Potatoes


1 Lb Ground Sirloin

2 shallots. peeled and diced small

2 eggs slightly beaten

1/4 -1/2 cup parmesan cheese

1/4 – 1/2 cup bread crumbs

Pinch of herbes de Provence (or any herbs of choice)

Salt & Pepper

¼ cup milk

1 ½ slice of bread, torn in small bites size

¼ – ½ cup ketchup

Worcestershire sauce (a few dashes)

Preheat oven at 375. Cook onion in olive oil until translucent. When they are ready, let them rest until cool off.

Meanwhile put the slices of bread with the milk. Mix well until all the milk is absorbed by the bread. Add all the herbs at this time, blend them well and let rest for 10 minutes. I used fresh thyme, sage, marjoram.

Add all the other ingredients to the bread milk mixture and mix well.

Form 4 mini loafs with your hands. Place on a cookie sheet and bake for 30 minutes.

Can do ahead and can also freeze.




1 potato per person, peeled and sliced very thin

½ cup heavy cream

¼ cup shredded mozzarella cheese

Salt and pepper to taste


Preheat the oven at 375ᵒ. Grease a gratin dish well. Add half of the potatoes slices by overlapping them and covering the bottom of the gratin. Sprinkle generously with salt and pepper. Add ¾ of the heavy cream and ¾ of the mozzarella cheese. Cover with the remaining potatoes. Sprinkle with salt and pepper. Add the heavy cream and the remaining of the mozzarella. Place in the hot oven and cook for 30 to 40 minutes.

The thinner the slices of potatoes, the faster they will cook. Also to save cooking time, the potatoes can be placed in a hot boiling water pan for 5 minutes and then proceed with the above recipe.

I also enjoy mozzarella cheese; however any Gruyere of Emmenthal cheese will be fine also.

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