← Back to Search Results baking American
italian-style-mini-meat-loaves

Photo by: Joseph DeLeo
Comments: 2
 

Recipe

By adding packaged bread crumbs or stuffing mix to a favorite meat loaf recipe and by making small loaves, you not only speed up the preparation but shorten the baking time by as much as 20 minutes – these little loaves need just 15 to 20 minutes to cook through. Season them as you wish; I like to add fresh garlic and chopped parsley and often a dash of Italian seasoning. Begin with ground round and you will have little fat drain out of the loaf and into the pan. What to serve alongside the meat loaves? Mashed potatoes – naturally!

Yield : Serves 4 to 6
Prep Time : 12 Minutes
Cooking Time : 15 – 20 Minutes

Ingredients

  • 2 large eggs
  • 1 cup plain bread crumbs or plain stuffing mix (see Note)
  • 1 can (8 ounces) tomato sauce
  • ½ medium-size onion
  • 2 cloves garlic, minced
  • ¼ cup fresh parsley leaves
  • 1 teaspoon Italian seasoning
  • 1 pound ground beef round

Directions

1. Place a rack in the center of the oven and preheat the oven to 375°F.

2. Crack the eggs into a large mixing bowl and beat with a fork until lemon colored. Stir in the bread crumbs and tomato sauce. Cut the onion half in half. Place the onion halves, garlic, and parsley in a food processor. Pulse several times until finely chopped. Add the onion mixture to the bread crumb mixture along with the Italian seasoning and stir to combine. Add the ground round to the bread crumb mixture and mash it with a fork to combine.

3. Divide the ground round mixture into 6 even portions and form these into loaves Place the meat loaves in a 13-by-9-inch glass or ceramic baking dish. Bake until the tops brown and the meat loaves have cooked through, 15 to 20 minutes. Remove the meat loaves from the oven, serve at once, or let cool, wrap in aluminum foil, and freeze for a later meal. The meat loaves will keep in the freezer for up to 3 months.

Notes

Using a food processor to chop the onion and parsley saves time here, especially since the pieces don’t have to be perfect and uniform, just chopped.

Be careful not to overwork the ground beef. You want to mix it only enough to combine the ingredients so that the loaves stay light and moist when baked.

I am not a fan of sage-flavored stuffing mixes, so I like to use a plain stuffing mix or the coarse bread crumbs that come in bags.


© 2003 Anne Byrn
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

273kcal (14%)
65mg (7%)
7mg (12%)
42mcg RAE (1%)
437mg
32mg
19g
3g
2g
16g
122mg (41%)
405mg (17%)
5g (26%)
14g (22%)
3mg (19%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Yerin

    12.08.11 Flag comment

    I like to make "Meatloaf Muffins"
    I make my regular meatloaf recipe and then cook them in muffin tins. They are the perfect serving size and if you like BBQ sauce on your meatloaf you have a much better sauce to loaf ratio.

  • Alannia

    01.13.11 Flag comment

    Would like to know whether the meatloaves are placed touching each other or they are placed apart when baking.

    If they are placed touching, what is the difference if I were to make it as 1 loaf?

 

Explore Cookbooks on Cookstr

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
mom-a-licious Mom-a-Licious
by Domenica Catelli
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
lucid-food Lucid Food
by Louisa Shafia
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
new-american-table New American Table
by Marcus Samuelsson
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?