Mini Meatloaves. Oh, Behave.


Beef, Main Courses / Tuesday, March 16th, 2010

Ina Garten calls these “Individual Meat Loaves,” but since I ate mine while I was watching “Austin Powers in Goldmember,”they’ll always be Mini Meatloaves to me.

Yes, in honor of Mini-Me, the one-eighth-size clone of Dr. Evil.

Don’t you judge me!

Each one of these mini meatloaves is one-sixth the size of a regular meatloaf. Why would anyone go to the trouble?

1. Small things are cute. (See also cupcakes, teacup pigs and babies)

2. A miniature meatloaf looks nicer on the plate than slices cut from a larger loaf.

3. The texture. Every mini meatloaf is like the heel of a full-sized loaf. Where a slice of meatloaf has a firm edge and a moist interior, a mini meatloaf has much more surface area. That makes it perfect for a meatloaf sandwich, because it doesn’t fall apart, and all that surface means you get more ketchup, chili sauce, etc. with each serving.

4. With individual meatloaves, you can customize the condiments. Ketchup for some, chili sauce for others, nothing for your weird nephew who hates ketchup.

5. The leftovers look better. A leftover regular meatloaf looks like the dog’s dinner, but a leftover mini meatloaf? Still uncut and pure as a prayer.

Unlike Mini-Me.

But, I swear, I’m not going to bring up the sex tape. No, no, no, no, no, no, no.

Mini Meatloaves

From Ina Garten (“Barefoot Contessa,” Food Network)

Makes 6 mini loaves

  • 1 tablespoon olive oil
  • 3 cups chopped yellow onions (3 onions)
  • 1 teaspoon chopped fresh thyme
  • 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.
  3. Remove the pan from the heat, and add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
  4. 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.)
  5. 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.
  6. 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.

 

21 thoughts on “Mini Meatloaves. Oh, Behave.

  1. Love Ina! Your photo looks delicious. I also have my eye on those mashed potatoes in the background.

  2. lucky for you, the ghastly mental image created from that last sneaky sentence can quickly be replaced by scrolling up and viewing your gorgeous slice of meat. :)

  3. Your meatloaf looks so succulent and perfect!! I've used this recipe before. It really is good and flavorful.

  4. I have made these and think Ina is the master of meatloaf! They are so much better as smaller loaves since everyone gets that nice crisp outside coating that is usually on the ends! What a great job you did! And what a great movie choice for some great laughs!!!

  5. Looks like something your daddy could nuke for Mommow and he. Going to make some for them while I am in Gatlinburg feasting at the Greengbrier with the aunties. God Bless Spring Break.

  6. Where were these when I was growing up?!? My poor mom would have had a much easier time getting my picky little sister to eat meatloaf. She had to resort ot making round shaped meatloaf and just tell her it was a big hamburger. So yummy! Thanks for the recipe!

    1. hahaha Great story. =P Sounds like some of the shenanigans my mom had to go through getting my brother to eat …

  7. Where were these when I was growing up?!? My poor mom would have had a much easier time getting my picky little sister to eat meatloaf. She had to resort ot making round shaped meatloaf and just tell her it was a big hamburger. So yummy! Thanks for the recipe!

  8. I have used this recipe for several years and love it. I have tried other meatloaf recipes, but everyone in my family agrees this is the best one. I think having more browned area is what makes it better than a traditional large loaf. I need to remember to make extra next time, we never have leftovers for sandwiches! :)

  9. Making these tonight – yum! Though I may go Sienfelds' wife's route and sneak some pureed veggies into the meat. Wait, is there a lawyer in the house?

  10. I love making Mini Meat loaves. I normaly top mine with saute cherry tomatoes and green peppers and then a bit of Ajilo sauce on top.
    Also, I like to add minced garlic to the meat mix and subtract the Worcestershire sauce
    and ketchup.
    As a side long grain rice is nice as well.

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