Meatloaf of course is typically in the shape of a loaf. But sometimes you want a personal bundle, edges perfectly crisp and the meat perfectly moist. Plus, this is pantry friendly. Feel free to double the recipe, this makes 4 generous 1 cup-size personal meatloafs.
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins
INGREDIENTS
2 cups Large breadcrumb pieces, see picture in directions for reference
¼ cup Milk
2 cups Ground beef
3 Italian sausage, casting removedOr 2 cups of pork sausage
1 Small onion, gratedAbout 1/2 cup
1 Carrot, peeled and gratedAbout 1/2 cup
¼ tsp Garlic powder
¼ tsp Onion powder
¼ tsp Ground pepper
¼ tsp Salt
3 dashes Worcestershire sauce, optional Soy sauce can be substituted
2 tbsp Ketchup Plus more during cooking
1 tbsp Mustard
1 Egg, lightly whisked
DIRECTIONS
1In a medium bowl, or glass measuring cup, add dried bread and milk.
Let this mixture sit for about 10 minutes, mix halfway thru. The milk will saturate the bread during this time. This adds moisture to the meatloaf.
2In a large mixing bowl, mix together beef, and other listed ingredients, except for egg.
Mix together well.
3Foil in, gently mix, egg and “rehydrated” breadcrumbs. Make sure the ingredients are combine, but try not to over stir. You want to avoid making the meatloaf to dense and heavy.
4Preheat oven to 400 degrees. Line a cookie sheet with aluminum foil.
Using a cup size measuring cup, scoop meat, pressing together gently. Flip measuring cup over onto prepared cookie sheet, created about 4 meatloaf mounds. Press together meatloafs, if they fall apart once released from measuring cup.
Place into preheated oven.
5After 30 minutes of baking, brush about 2 tablespoons of ketchup over top and sides of meatloafs.
*side-note; if there’s to much liquid in cookie sheet you can scoop/pour some off.
Bake for another 15 minutes, and repeat brushing more ketchup over the tops.
6Meatloafs are done cooking when internal temperature is 160.
Serve with a roasted baked potato and a fresh salad.
Ingredients
2 cups Large breadcrumb pieces, see picture in directions for reference
¼ cup Milk
2 cups Ground beef
3 Italian sausage, casting removedOr 2 cups of pork sausage
1 Small onion, gratedAbout 1/2 cup
1 Carrot, peeled and gratedAbout 1/2 cup
¼ tsp Garlic powder
¼ tsp Onion powder
¼ tsp Ground pepper
¼ tsp Salt
3 dashes Worcestershire sauce, optional Soy sauce can be substituted
2 tbsp Ketchup Plus more during cooking
1 tbsp Mustard
1 Egg, lightly whisked
Directions
1In a medium bowl, or glass measuring cup, add dried bread and milk.
Let this mixture sit for about 10 minutes, mix halfway thru. The milk will saturate the bread during this time. This adds moisture to the meatloaf.
2In a large mixing bowl, mix together beef, and other listed ingredients, except for egg.
Mix together well.
3Foil in, gently mix, egg and “rehydrated” breadcrumbs. Make sure the ingredients are combine, but try not to over stir. You want to avoid making the meatloaf to dense and heavy.
4Preheat oven to 400 degrees. Line a cookie sheet with aluminum foil.
Using a cup size measuring cup, scoop meat, pressing together gently. Flip measuring cup over onto prepared cookie sheet, created about 4 meatloaf mounds. Press together meatloafs, if they fall apart once released from measuring cup.
Place into preheated oven.
5After 30 minutes of baking, brush about 2 tablespoons of ketchup over top and sides of meatloafs.
*side-note; if there’s to much liquid in cookie sheet you can scoop/pour some off.
Bake for another 15 minutes, and repeat brushing more ketchup over the tops.
6Meatloafs are done cooking when internal temperature is 160.
Serve with a roasted baked potato and a fresh salad.
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