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Barefoot Bloggers ~ Individual Meat Loaves

By Lorraine

Time for cooking with the Barefoot Bloggers!
Now, I have been married for a lot of years and I have made many a meatloaf. Early on I made ones that included apples. I loved it, the kids hated it. I have made recipes that used oatmeal… good too. I have made many that were so-so. But, then I found one that is unanimously a favorite with our whole family. (I will share soon) So, I was less than excited when our Barefoot Contessa recipe was another meatloaf.

As you can see, these are individual sizes ~ a little too large a portion for our family but no big deal.
(I halved the recipe which yields 6 servings)
They baked up nicely and looked cute in the serving dish sitting side by side.

In my opinion, the addition of fresh herbs lifted these meatloaves above average.
Ina’s recipe called for fresh thyme.
John loves fresh rosemary, so that’s where I went. It imparted a very nice, surprising taste.
Ina’s recipe calls for 81% lean ground chuck, I used 85% ground round and I don’t think it mattered that much in the flavor/texture.

The loaves were topped with ketchup before baking.
A nice meatloaf recipe that we enjoyed.

Individual Meat Loaves
2005, Ina Garten

Ingredients

  • 1 tablespoon good olive oil
  • 3 cups chopped yellow onions (3 onions)
  • 1 teaspoon chopped fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons Worcestershire sauce
  • 1/3 cup canned chicken stock or broth
  • 1 tablespoon tomato paste
  • 2 1/2 pounds ground chuck (81 percent lean)
  • 1/2 cup plain dry bread crumbs (recommended: Progresso)
  • 2 extra-large eggs, beaten
  • 1/2 cup ketchup (recommended: Heinz)

Directions

Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don’t mash or the meatloaf will be dense. Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.

   

Filed Under: Recipes, Uncategorized

Comments

  1. Just a little something from Judy says

    January 19, 2011 at 6:23 pm

    I am always looking for good meatloaf recipes. Thank you for sharing this one. I also appreciate Ina's good taste in recipes, which helps me know that if it is her recipe and you and your family like it…it goes in my file.

    Reply
  2. Mary Lou Rutledge says

    March 11, 2010 at 8:46 pm

    Would you believe that I had ground round thawed in my fridge and the rest will be history!
    Thanks for letting me know what to do with it.
    God's timing is perfect in every way.

    Reply
  3. Ann says

    March 11, 2010 at 7:41 pm

    It looks really good. I love meatloaf, my kids always hated it. No matter how many different ways I tried to fix it they always groaned when I told them we were having meatloaf.

    Reply
  4. Lady Farmer says

    March 11, 2010 at 6:09 pm

    Like Marie, I would like YOUR recipe! Why settle for less than the best!
    Blessings!

    Reply
  5. marie says

    March 11, 2010 at 2:22 pm

    Okay – now I'm real curious about the "leader of the pack"! I'll be watching for that recipe! : )

    Thank you for sharing this one today!

    Reply

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Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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