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BB: Mini Meatloaves

March 30, 2010

Ever since I made Ina’s Turkey Meatloaf a while back, I’ve never had the inkling to try another meatloaf recipe.  Why mess with a good thing, right?  Well, when Tonya of What’s on My Plate? chose Mini Meatloaves for her Barefoot Bloggers recipe this month, my heart sank a little.  Just a little…it is still an Ina recipe after all.  But try another meatloaf recipe? And pass over my beloved turkey meatloaf? I suppose…but only for the love of all things Ina.

To my surprise though, the recipe for these Mini Meatloaves is essentially the same recipe as for Ina’s Turkey Meatloaf, except with ground beef in place of the ground turkey. YES!  So after having made the turkey meatloaf for so long, I had no issues with this recipe…and loved it just as much as I love the turkey version.  I do plan on sticking with the turkey due to the lower amount of fat (see the photo??) but I’m happy to have tried the recipe with ground beef in mini form…isn’t everything mini so much fun?!

P.S. – Although I’ve upgraded my camera since the turkey meatloaf photo, you wouldn’t really know, would you? I guess there’s just something about meatloaf that just doesn’t photograph well.  Oh well…at least the food’s good!

Mini Meatloaves

source: Ina Garten

  • 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)
  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.


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