Individual Meatloaf
Individual Meatloaf. The best invention ever. Make lots of them, freeze the ones you are not going to eat. In a pinch for dinner, pull them out and in 30 minutes here you have dinner on the table. How fantastic is that? When I started making individual meatloaf, I discover that not only they cook faster, but they will not dry out as a leftover. However, when you have that individual serving it is always hard to stop before the last bite is all gone. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
Ingredients
- 1 poundground beef sirloin
- 2peeled and diced small shallots
- 0.5 cupricotta cheese
- 0.5 cupParmesan Cheese
- ⅓ cupbread crumbs
- 1egg
- 2 tablespoonfresh parsley, chopped
- 0.25 cupwhole milk
- 1slice white bread torn into piece
- 0 dashWorcestershire sauce
- 0salt
- 0pepper
Instructions
- 1
Preheat oven at 375. Cook the shallots in olive oil until translucent. When they are ready, let them rest until cool off.
- 2
Meanwhile, in a large bowl put the slice of bread with the milk. Mix well until all the milk is absorbed by the bread. Add all the chopped parsley at this time, blend them well and let rest for 10 minutes.
- 3
Add all the other ingredients to the bread milk mixture and mix well.
- 4
Form 4 mini loaves with your hands. Place on a cookie sheet and bake for 30 minutes or until golden brown
- 5
It can do ahead and can also freeze.