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.
In 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.
In a large mixing bowl, mix together beef, and other listed ingredients, except for egg.
Mix together well.
Foil 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.
Preheat 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.
After 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.
Meatloafs are done cooking when internal temperature is 160.
Serve with a roasted baked potato and a fresh salad.
1 servings