Jims Individual Meatloaves Recipes

INDIVIDUAL MEAT LOAVES

Steps:

• In a medium bowl, beat egg; add milk, Worcestershire sauce, onion salt, pepper and crumbs. Add pork and mix well. Shape into two 5-in. x 2-1/2-in. loaves; place in a small baking pan. Combine remaining ingredients; pour over loaves. Bake, uncovered, at 325° for 1 hour or until no longer pink.

INDIVIDUAL MEAT LOAVES

Steps:

• 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.

HOMEMADE INDIVIDUAL MEAT LOAVES

Steps:

• In a bowl, combine the first seven ingredients. Shape into six loaves, about 4x2-1/2-in. Place in an ungreased 13x9-in. baking dish. Combine the ketchup, sugar and mustard; spoon over loaves. , Bake, uncovered, at 350° for 35-45 minutes or until a thermometer reads 160°.

MINI MEATLOAVES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
• In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

MINI MEATLOAF TV DINNER

Steps:

• For the meatloaf: Preheat the oven to 350 degrees F.
• Heat a skillet over medium heat, add the oil and saute the onions until translucent, 3 to 5 minutes. Season with salt, add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Remove from the heat and cool.
• In a large bowl, whisk together the milk, gelatin, mustard, Worcestershire, hot sauce and eggs and season with salt and pepper. Let it sit for 5 minutes so the gelatin can bloom.
• Add the meat along with the crackers, parsley and cooked onion and garlic; mix with your hands until evenly combined. Place the meat mixture on a parchment-lined sheet tray. Using your hands, and without overworking the meat, form into 6 football-shaped free-form loaves.
• For the glaze: In a small bowl, combine the BBQ sauce, brown sugar and apple cider vinegar.
• Slather the glaze over the meatloaves and bake, basting again halfway through, until the meat registers 165 degrees F, about 1 hour. Let rest for 20 minutes.
• For the roasted russet potatoes with garlic and rosemary: Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add potatoes cut-side down and cook, without moving, until golden, 6 to 7 minutes.
• Flip the potatoes using a fish spatula and lower the heat to medium low. Cover and cook until the potatoes are knife-tender, 7 to 8 more minutes.
• Toss the potatoes with salt and pepper. Add the rosemary and garlic, cover again, take off the heat and let infuse for an additional 45 seconds using the residual heat left in the skillet. Taste, adjust the seasoning if necessary and serve.
• For the green beans: Bring a pot of water to a boil. Set up an ice bath. Blanch the green beans in the boiling water until bright green and tender, a few minutes. Remove from the water and immediately plunge into the ice bath.
• Meanwhile, heat a saute pan with olive oil over medium-high heat. Toss the green beans in the pan with the lemon zest and juice and salt and pepper to taste until warmed through, 2 to 3 minutes.

INDIVIDUAL MEATLOAVES

Steps:

• Preheat oven to 375 degrees F.
• Thoroughly mix together the ground beef, bread crumbs, onion, egg, diced apple, salt, pepper and Worcestershire sauce and shape into four loaves.
• Place the loaves on a baking sheet or into individual mini loaf pans.
• Mix together the brown sugar and mustard powder. Place 2 apple slices on top of each meatloaf and cover with brown sugar mixture.
• Bake for 30 minutes or until done.

INDIVIDUAL MEATLOAVES WITH BACON CRISPS

Steps:

• Put oven rack in middle positionand preheat oven to 400°F. Line a shallow baking pan with foil.
• Cook onion and garlic in oil in a 10-inch skillet over moderate heat, stirring frequently, until just softened, about 4 minutes.
• Stir together bread crumbs,milk, eggs, parsley, Worcestershire sauce, Tabasco, salt, and pepper in a large bowl. Gently combine meat if necessary, then add to bread-crumb mixture along with onion mixture and gently knead with your hands until just combined. (Mixture will be moist. Wipe out skillet and reserve.)
• Using a 1-cup measure, drop slightly rounded cups of mixture into baking pan and lightly pat to form 4 domes.
• Stir together ketchup and vinegar and spoon over mounds. Bake meatloaves until center of each loaf registers 155°F on thermometer, about 25 minutes.
• While meatloaves bake, cook bacon in skillet over moderate heat, stirring occasionally, until crisp, about 7 minutes. Transfer with a slotted spoon to paper towels to drain.
• Turn on broiler and broil meatloaves 2 to 3 inches from heat until glaze is slightly caramelized, 1 to 2 minutes.
• Serve meatloaves topped with bacon.

JIM'S INDIVIDUAL MEATLOAVES

Steps:

• Preheat oven to 350 degrees (F).
• In a large bowl, combine the egg, tomato juice, cheese, onion, oats, ketchup, salt and pepper. Add the ground beef, mixing well, and form this mixture into eight small individual meatloaves. Place these in a lightly greased 9x13 inch baking dish.
• In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
• Bake, uncovered, for 1 hour.