Individual Meat Loaves Barefoot Contessa Ina Garten
Make dinnertime extra special with Ina Garten's classic recipe for Individual Meat Loaves. These perfectly portioned mini loaves are packed with rich, savory flavors, combining ground beef, a touch of chicken stock for moisture, and the irresistible depth of Worcestershire sauce. Sautéed onions and fresh thyme add aromatic warmth, while a glossy ketchup topping delivers a nostalgic finish. Baked to golden perfection in just 40 minutes, these personal-sized meat loaves are ideal for weeknight meals or casual dinner parties. Serve them alongside creamy mashed potatoes and sautéed greens for a comforting, crowd-pleasing feast. Perfectly adaptable and easy to prepare, these individual meat loaves might just become your family's new favorite go-to recipe!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 cup, diced yellow onion
- 1 teaspoon, minced fresh thyme leaves
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 1.5 pounds ground beef
- 0.5 cup chicken stock or broth
- 1 tablespoon Worcestershire sauce
- 1 unit, lightly beaten large eggs
- 0.75 cup plain breadcrumbs
- 0.33 cup ketchup
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Heat the olive oil in a medium-sized pan over medium heat. Add the diced onion, thyme, kosher salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the onions are softened and translucent but not browned.
Add the tomato paste to the onions and cook for an additional 1-2 minutes, stirring to combine. Remove the pan from heat and allow the mixture to cool slightly.
In a separate large bowl, combine the ground beef, chicken stock, Worcestershire sauce, lightly beaten egg, and breadcrumbs. Mix gently to combine, being careful not to overwork the meat.
Add the cooled onion mixture to the meat mixture and mix until evenly distributed.
Divide the mixture into 6 equal portions. Shape each portion into an individual loaf, about 4 inches long, and place them on the prepared baking sheet.
Using a spoon or a pastry brush, spread about 1 tablespoon of ketchup over the top of each meat loaf.
Bake in the preheated oven for 35-40 minutes, or until the meat loaves are cooked through and the internal temperature registers 160°F (71°C) on a meat thermometer.
Remove from the oven and let rest for 5 minutes before serving. Serve warm with your favorite sides, such as mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
2417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.5 g | 206% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 2753 mg | 120% | |
| Total Carbohydrate | 107.6 g | 39% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 31.4 g | ||
| Protein | 132.7 g | 265% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 326 mg | 25% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2005 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
