Individual Meatloafs

Individual Meatloafs

Published on December 6, 2013 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4
    • Difficulty Level

One issue when you are a just two people is what do do with leftovers. We both think meatloaf is great but what do you do with all the leftovers? There are only so many sandwiches you can make. Well…this is one solution we like, check it out and see how it fits for you. We guaranteeing you will like it!

Just so you know…our guarantee consists of absolutely no refunds, substitutions, or exchanges, or for that matter anything. We do however charge a rather exorbitant service and handling fee that we are more than happy to charge. But I digress…

We have done this different ways, on a grill, in an oven, and both are great. Personally I enjoy the grill for that outdoor flavor, but more on that later.

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Ingredients

  • 2 tablespoons vegetable oil, plus some for greasing the foil
  • 1 medium onion, thinly sliced or halved and thinly sliced
  • 2 garlic cloves, coarsely chopped (optional, but live on the edge put more in
  • 1 baking potato, peeled and grated
  • 1 large egg
  • 1 pound ground meat
  • 1 tablespoon tomato paste
  • 1 tablespoon ketchup
  • low-sodium soy
  • 1 cup finely chopped flat parsley
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Preheat oven to 375F. Take out a lipped baking sheet and cut 4 – 6 pieces of foil, (depending on how many servings you want this to be, we usually do 4).
  2. Heat a skillet and add oil and onions and begin the caramelization process. That just means you saute them slowly, takes about 20 minutes for them to get golden brown. But don’t burn them by cooking to fast! If they get thirsty for a bit more oil, give it to them, you want them to be happy.
  3. When the onions start looking like you want them add the garlic and cook it a bit more and remove and cool them. I usually put them on a plate lined with a paper towel to absorb any oil.
  4. When the onions are cool, and I mean that temperature wise now, not as it is defined in the Urban Dictionary, combine all your ingredients in a bowl. One trick I use for this is to mix gently with large spoon, because if you start right off mixing with your hands you can make it too stiff and hard. But it is your meatloaf, mix it however it makes you happy.
  5. Divide the mixture into servings, (remember above on the number of pieces of foil), and form and pat into mini meatloaf shapes. Cradle the foil around each and place in baking sheet. New we aren't covering them, we are cradling them. In other words, you want the loafs to be separated and the foil up the sides is all.
  6. Place in the oven and back for about an hour or until brown on top. Remove from oven and let rest for 20 minutes before serving. Remove from foil and plate. Dats it!
  7. Grilling: Don’t use the baking sheet for anything other than carrying out to the grill. Cook over indirect heat for about an hour. Once you do this once you will have it down.
  8. Variation: Make it Mediterranean! Swap out the Soy, Ketchup and tomato paste for Olives, Capers and Feta – use what looks good. I might add a bit of Oregano and Basil too. Now you have two variations to try.
  9. Leftover Hint: Wrap up any leftover loaves and freeze them. Then when you feel like having one you can just thaw it and heat it up. There, done like dinner!
  • Servings : 4
  • Ready in : 120 Minutes
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