I’m glad you’re here today. Welcome to the first “Mondays on Main St.” post for 2015. If you’re anything like me you’ve still got some evidence of a Christmas tree and all it’s glory (and needles) about your house just waiting for
someone you to make it all disappear.
What better way than to give you a little more time to accomplish that task then to share a quick and simple recipe for individual mini meatloaves that you can whip up in no time.
These are made with very lean beef, not too many ingredients (key to most of my Mondays on Main St. offerings) and best of all, they only take about 20 minutes in your oven.
So, break out those gigantic Rubbermaid storage boxes and get started on putting away the Christmas stockings and the Wise Men, I’ve got you covered in the kitchen tonight.
I chose to make this recipe with a 1 lb package of very lean, grass fed beef, however, you could use meatloaf mix (a blend of beef, pork and veal) and get wonderful results.
Our finished dinner tonight will feature these individual meatloaves, along with twice-baked potatoes and a small Picardie glass filled with carrot and celery sticks.
Be on the look-out for my twice baked potato recipe this week.
Individual Mini Meatloaves
1 lb lean ground beef
1/3 cup Panko breadcrumbs
1 large egg, lightly beaten
3 tbsp ketchup, divided
2 tbsp shallots, minced
1 tbsp Worcestershire sauce
1/4 tsp garlic powder
1/4 tsp dried oregano
1/8 tsp Kosher salt
Preheat oven to 425.
In a large mixing bowl, combine all of the ingredients (reserving 1 tbsp of ketchup) just until combined. Turn out onto a clean board and divide into four equal parts, shaping in 4 individual meatloaves of about 2″ x 4″.
Place each loaf onto a baking sheet that has been lightly sprayed with cooking spray. Brush the 4 loaves with the remaining 1 tbsp of ketchup.
Bake in preheated oven for 20 minutes or until internal temperature has reached 165 degrees F.