Individual Italian Meat Loaves Recipes

Steps:

• In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into six loaves. , Place in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Spoon tomato sauce over loaves. , Bake 15 minutes longer or until meat is no longer pink and a thermometer reads 160°. Sprinkle with Parmesan cheese and serve with pasta if desired.

Steps:

• In a large bowl, combine the eggs, bread crumbs, milk, 1/2 cup cheese, onion, Worcestershire sauce, garlic salt and 1/2 teaspoon Italian seasoning. Crumble pork over mixture and mix well. Shape into 10 individual loaves. , Place on a rack in a greased large shallow baking pan. Spread ketchup over loaves; sprinkle with remaining cheese and Italian seasoning. , Bake, uncovered, at 350° for 45-55 minutes until a thermometer reads 160°.

Steps:

• In a medium bowl, beat egg; add milk, Worcestershire sauce, onion salt, pepper and crumbs. Add pork and mix well. Shape into two 5-in. x 2-1/2-in. loaves; place in a small baking pan. Combine remaining ingredients; pour over loaves. Bake, uncovered, at 325° for 1 hour or until no longer pink.

Steps:

• In a large bowl, combine the first 4 ingredients.
• Crumble beef and add to mixture; mix well.
• Shape into 6 loaves.
• Place in a greased 13x9 inch baking dish.
• Bake, uncovered, at 350 degrees for 30 minutes.
• Spoon spaghetti sauce over loaves.
• Bake 15 minutes longer or until meat is done.
• Sprinkle with Parmesan cheese and serve.

Steps:

• Saute the onion and pepper in the oil for 4 to 5 minutes, or until tender but not browned. Season to taste with salt and pepper and stir in the garlic. Cook for 1 minute and set aside to cool.
• Preheat the oven to 350 degrees. In a bowl, pour the milk over the bread and let soak for 5 minutes. Squeeze the excess milk from the bread and combine with the remaining ingredients, adding the onion mixture and season with salt and pepper. Divide the mixture into 6 even portions and shape into mini loaves. Bake for 20 minutes, or until done.

Steps:

• Preheat oven to 350 degrees F.
• Heat 1/4 cup of the olive oil in a medium saute pan over medium heat and add the garlic. Saute 1 minute and then add the peppers and onions and saute until just soft. Let cool.
• Whisk together the basil, parsley and eggs in a small bowl, and then add the salt and black pepper. Combine the Parmesan and breadcrumbs in another small bowl. Thoroughly combine the meat, herbs and eggs, Parmesan and breadcrumbs, the Worcestershire, vinegar and remaining 2 tablespoons olive oil together in a large bowl using your hands, making sure not to overmix.
• Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.
• Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.

Steps:

• Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
• Heat 1 tablespoon of olive oil in a medium (10-inch) saute pan. Add the onions, thyme, 2 teaspoons salt, and 1 teaspoon pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until tender but not browned. Off the heat add the Worcestershire sauce, chicken stock, and tomato paste. Cool slightly.
• In a large bowl combine the ground meats, the onion mixture, breadcrumbs, and eggs and mix lightly with a fork. (Don't mash the mixture or the meatloaf will be too dense.) Divide the mixture into six (10-ounce) portions and place them on the prepared sheet pan.
• Squeeze ketchup in a zigzag pattern on top of each meatloaf. Bake for 45 minutes to 1 hour, until the internal temperature is 155 to 160 degrees. Serve hot with a garnish of thyme.

Steps:

• Put a large pot of water on to boil for pasta. Preheat oven to 425 degrees F.
• Place meat in a bowl. Make a well in meat. Fill well with egg, bread crumbs, 1/4 cup cheese, peppers, onions, garlic, tomato paste, salt and pepper. Mix meat and breading and form 4 individual oval meat loaves, 1-inch thick. Coat loaves with extra-virgin olive oil and arrange on a baking sheet. Roast 18 to 20 minutes.
• When the pasta water boils, salt water and add pasta. Cook until slightly undercooked ? pasta will continue to cook when combined with cheese sauce.
• Melt butter in a saucepan and add flour. Whisk in milk. Bring to a bubble. Thicken milk, 2 to 3 minutes. Add cheeses: Cheddar, asiago, 1/2 cup Parmesan and black pepper. Stir to melt cheeses. Drain pasta and combine with melted cheese sauce and transfer to a flameproof baking dish or casserole. Place bread crumbs in a bowl and add extra-virgin olive oil and herbs to bread crumbs. Top pasta with bread crumbs. Place under a broiler and brown bread crumbs. Serve cheese and pasta alongside meat loaf.

Steps:

• Preheat oven to 400°F In a medium bowl combine egg, 1/4 cup of the pasta sauce, the bread crumbs, salt, and pepper. Add ground beef; mix well.
• Cut mozzarella cheese block into four 2 1/4x3/4x1/2 inch logs or cut each string cheese stick in half crosswise. Wrap a lice of prosciutto around each cheese log. Shape one-fourth of the beef mixture around each cheese log to form a loaf. Flatten the four meat loaves to 1 1/2 inches thick and place in a shallow baking pan.
• Bake for 20 minutes or until internal temperature registers 160 F on an instant-read thermometer. Meanwhile, prepare fettuccine according to package directions; drain well and keep warm. In a small saucepan heat remaining pasta sauce over medium heat until bubbly.
• Arrange meat loaves over hot fettuccine. Spoon sauce over top and sprinkle with shredded parmesan cheese.

Steps:

• 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 6 (10 to 11-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. 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.

Steps:

• Preheat the oven to 350 degrees F and lightly grease a cookie sheet.
• 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 crushed tomatoes. Allow to cool slightly.
• In a large bowl, combine the ground beef, 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 6 -9 portions (depending on size) and shape each portion into a small loaf on a cookie sheet. Spread about a tablespoon of ketchup on the top of each portion. 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.

Steps:

• Heat oven to 375°F.
• Mix first 4 ingredients until blended. Press into 12 muffin cups sprayed with cooking spray.
• Use back of spoon to make indentation in center of each; fill with sauce.
• Bake 30 min. or until meatloaves are done (160ºF). Top with cheese; bake 5 min. or until melted.

Steps:

• 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 6 (10 to 11-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. 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.

Steps:

• Heat oven to 350ºF.
• Beat milk and egg with fork in large bowl. Mix in beef, bread crumbs and salad dressing mix (dry). Shape into 6 small loaves. Place in ungreased rectangular pan, 13x9x2 inches. Brush loaves with Worcestershire sauce.
• Bake uncovered 35 to 45 minutes until no longer pink in centers of loaves and juice is clear. (If using meat thermometer, insert so tip is in center of one loaf. Thermometer should read at least 160ºF.)
• Decorate with strips of cheese or ketchup. Let stand 5 minutes.