About Me

My photo
I am working mom who loves to cook and bake. I hope to keep track of recipes and share some of my better ones. In the process, hopefully my photography and cooking will get better and better!

Monday, April 25, 2011

Individual Meatloafs

Let's just start with the obvious.  It's darned hard to make meatloaf look attractive.  I mean, really.  That parsley is just dying to get out of there and be by some pretty food.  That being said, this recipe is the only one I use for meatloaf.  Sure, I tried PW's, but that one is way too decadent for me.  The wine is my adaptation, and you barely notice it.  Honestly, I was out of chicken stock.  Anyway, it's moist (Good lord, Lissa, how do I do a food blog without that word, you tell me!!) not dry, has a good salt balance, and is not mundane.  It took this woman who'd never had it and made me a regular meatloaf-er.  So to speak.

Our favorite side to eat with this is mashed lima beans.  You heard me.  They are really very good!  But that's for another day....

Individual Meatloafs
Adapted from Ina Garten

1 tablespoon good olive oil
1 cups chopped yellow onions (1 onions)
1/2 teaspoon chopped fresh thyme leaves
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons Worcestershire sauce
1/6 cup white wine (I used dry vermouth)
1/2 tablespoon tomato paste
1 1/4 pounds ground turkey or chicken
1/4 cup plain dry bread crumbs
1 large eggs, beaten
1/4 cup ketchup

Preheat the oven to 350 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 meatloaf will be dense. Divide the mixture into 4 (4-6-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion, if desired. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.


  1. Okay, so, a compromise on the word moist -- there is an idea from philosophy (Derrida quoting Heidegger, if you trust my internet sources) that moist, with the strikethrough it means that the word is "under erasure". This means that there is a problem or paradox with a word, but that there is no new word or language which can replace it. Therefore the word, and the objection both stand. So, moist with the strikethrough it is.