Individual Meatloaf. The best invention ever. Make lots of them, freeze the ones you are not going to eat. In a pinch for dinner, pull them out and in 30 minutes here you have dinner on the table. How fantastic is that?
When I started making individual meatloaf, I discover that not only they cook faster, but they will not dry out as a leftover. However, when you have that individual serving it is always hard to stop before the last bite is all gone.
Green salad, peas, gratin potatoes, and roasted vegetables are a great side dish.
Because the loaves are smaller they will cook faster than anticipated.
- 1 pound ground sirloin 1 pound ground beef sirloin
- 2 shallots 2 peeled and diced small shallots
- .50 cup ricotta cheese 1/2 cup ricotta cheese
- .50 cup parmesan cheese 1/2 cup Parmesan Cheese
- .33 cup bread crumbs 1/3 cup bread crumbs
- 1 egg 1 egg
- 2 tablespoons parsley 2 tablespoons fresh parsley, chopped
- 0.25 cup whole milk 1/4 cup whole milk
- 1 slice white bread 1 slice white bread torn into piece
- Worcestershire sauce dashes Worcestershire sauce
- salt salt
- pepper pepper
- Preheat oven at 375. Cook the shallots in olive oil until translucent. When they are ready, let them rest until cool off.
- Meanwhile, in a large bowl put the slice of bread with the milk. Mix well until all the milk is absorbed by the bread. Add all the chopped parsley at this time, blend them well and let rest for 10 minutes.
- Add all the other ingredients to the bread milk mixture and mix well.
- Form 4 mini loaves with your hands. Place on a cookie sheet and bake for 30 minutes or until golden brown
- It can do ahead and can also freeze.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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