If you are looking for a hearty, comforting, yet savory main course, then you should not miss out on the classic Ina Garten mini meatloaf. It is a great way to satisfy your cravings for meatloaf without the hassle of making a large one. The mini meatloafs are made with ground beef, pork, and veal, and seasoned with a mixture of herbs and spices. They are then baked in a muffin tin until cooked through. The result is a moist and flavorful meatloaf that is perfect for a weeknight dinner or a special occasion.
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INDIVIDUAL MEAT LOAVES
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
- Heat 1 tablespoon of olive oil in a medium (10-inch) saute pan. Add the onions, thyme, 2 teaspoons salt, and 1 teaspoon pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until tender but not browned. Off the heat add the Worcestershire sauce, chicken stock, and tomato paste. Cool slightly.
- In a large bowl combine the ground meats, the onion mixture, breadcrumbs, and eggs and mix lightly with a fork. (Don't mash the mixture or the meatloaf will be too dense.) Divide the mixture into six (10-ounce) portions and place them on the prepared sheet pan.
- Squeeze ketchup in a zigzag pattern on top of each meatloaf. Bake for 45 minutes to 1 hour, until the internal temperature is 155 to 160 degrees. Serve hot with a garnish of thyme.
MEAT LOAF
Nothing says classic comfort like Ina Garten's Meatloaf recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 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 meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
1770 HOUSE MEATLOAF
Provided by Ina Garten
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.
- Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground.
- Add the onion mixture and the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it's combined but not compacted.
- Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 degrees F to 160 degrees F. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce.
- Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside. (I save the oil for vinaigrettes.)
- Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf.
INDIVIDUAL MEAT LOAVES (BAREFOOT CONTESSA) INA GARTEN
Copyright 2005, Ina Garten. We made these instead of burgers for one of the "picnic, hamburger & hot dog" cookout holidays. We have a disadvantage here at the home, the resident's will ignore any food they don't recognize. So we tried these and they loved them! Yay! These are even good enough for company!
Provided by Manami
Categories Meat
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350ºF.
- Heat the olive oil in a medium sauté pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8-10 minutes, until the onions are translucent but not brown. (We cooked ours longer, as we like them caramelized, 10-15 minutes).
- Off the heat, add the Worcestershire sauce, chicken broth, 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 meatloaf will be dense.
- Divide the mixture into 6(10-11 oz)portions.(That is what the recipe calls for but we made them about 4-6 oz).
- Then shape each portion into a small loaf on a baking sheet.
- Spread about a tablespoon of ketchup on top of each portion.
- Bake for 40-45 minutes, until the internal temperature is 155º-160ºF and the meat loaves are cooked through.
- Serve hot.
Tips:
- For the best flavor, use a combination of ground beef and ground pork.
- Don't overmix the meatloaf mixture. Overmixing can make the meatloaf tough.
- Use a light hand when seasoning the meatloaf mixture. Too much salt or pepper can overpower the other flavors.
- Press the meatloaf mixture firmly into the muffin tins. This will help to prevent the meatloaf from falling apart.
- Bake the meatloaf in a preheated oven. This will help to ensure that the meatloaf cooks evenly.
- Let the meatloaf cool for a few minutes before serving. This will help to keep the meatloaf from falling apart.
Conclusion:
Ina Garten's Mini Meatloaves are a delicious and easy-to-make dish that is perfect for any occasion. They are also a great way to use up leftover meatloaf. Whether you are serving them as an appetizer, main course, or party food, these mini meatloaves are sure to be a hit.
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