Meatloafs – Individual serving size
- 35 mins total
- 5 mins prep
- 30 mins cook
- serves 4
IntroductionSkip To The Recipe
Meatloafs prepared individually.
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.
Another great use for the meatloafs is that you can freeze them and put them in the oven at 375 for 30 to 45 minutes. Perfect for pot lucks and pool parties. The possibilities are endless.
TIP: Because the loafs are smaller they will cook faster than anticipated.
Meatloafs - Individual serving size
- 35 mins total
- 5 mins prep
- 30 mins cook
- serves 4
Ingredients
Original recipe yields 4 servings
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1 pound ground beef tenderloin fillets
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2 peeled and diced small shallots
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1/4 to 1/2 cup parmesan cheese
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1/4 to 1/2 cup bread crumbs
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pinch of Herbes de Province
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1/4 cup whole milk
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1 1/2 slice torn into pieced white bread
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1/4 to 1/2 cup ketchup
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dashes Worcestershire sauce
Instructions
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Preheat oven at 375. Cook onion in olive oil until translucent. When they are ready, let them rest until cool off.
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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.
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Add all the other ingredients to the bread milk mixture and mix well.
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Form 4 mini loafs with your hands. Place on a cookie sheet and bake for 30 minutes.
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Can do ahead and can also freeze.
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