Individual Italian-Style Meatloaves

In a food processor add the shredded bread and pulse to form fine crumbs, set aside.

In a medium skillet heat the olive oil over medium heat. Add the onion, garlic, and thyme; cook, stirring occasionally, until the onions are soft, about 6 minutes. Increase the heat to medium-high and add the breadcrumbs; cook, stirring frequently, until toasted. Remove from heat, let cool 10 minutes.

Return the bread mixture to food processor. Add cheese, parsley, salt, and pepper; pulse until well incorporated. Preheat oven to 350 degrees.

In a large bowl add the beef, bread mixture, egg, tomato paste, vinegar, and sugar. Using a fork, mix the ingredients until well combined but still loose. Do not mix with yours hands as it will compact and compress the meat.

Divide the meat mixture into 6 patties. Preheat a large oven-proof skillet over medium-high heat. Add the patties; cook for 3 minutes or until they are well browned on one side. Flip the patties and place skillet in the oven. Bake for 20 minutes or until an instant-read thermometer placed in the middle of the patties registers 150 degrees. Remove the skillet from the oven; let stand 10 minutes before serving.

Individual Italian-Style Meatloaves - Recipes

I recently picked up the summer edition of Cooks Illustrated "30 Minute Suppers". I love all of the cooking magazines in the America's Test Kitchen family. But, they are pricey & I'll only buy one if there are several recipes in there that I think I might enjoy. This issue in particular is jam packed with great summer dinner ideas. so, you'll probably see quite a few of them coming your way in the upcoming weeks.
This recipe, for Italian style mini meatloaves, was my first endeavour. It really couldn't be any easier & is a great alternative to our usual spaghetti & meatball dinner. something I have no desire to make in this recent heat!
It uses Italian sausage with the ground beef, as a spin on the classic meatloaf mix, of ground beef, pork & veal. My guys are not the biggest fans of Italian sausage. they'll eat it, but it's not their fave. So, next time I make these. and, there will be a next time. I might omit the sausage altogether & just use ground beef. So, any of you out there who either don't eat pork, or don't care for sausage, can easily do the same.

Preheat the oven to 425 degrees.
Then, begin by adding 3/4 pounds of lean ground beef & 3/4 pounds of sweet Italian sausage , to a large mixing bowl.
Next, crush 17 saltine crackers. I did this by placing them in a Ziploc bag & running a rolling pin over them a few times.

Add them to the bowl, along with 1 large egg, a 1/4 cup of milk, 1/3 cup minced fresh parsley, a 1/2 cup freshly grated Parmesan cheese, a 1/4 teaspoon salt & a 1/4 teaspoon freshly ground black pepper.

Mix it all up.

Divide the mixture into 4 equal sections & shape into small loaves.
Heat 1 tablespoon of olive oil in an oven-safe skillet, over medium heat. Cook the meatloaves, for about 5 minutes per side, or until browned.

Spoon 2 tablespoons of your favorite jarred marinara sauce over each loaf & transfer the skillet to the oven. Cook for 10 minutes.

Remove from the oven & sprinkle a 1/2 cup of shredded mozzarella evenly over the tops of the loaves.

Bake for an additional 5 minutes, or until the internal temperature has reached 160 degrees.

Remove from the oven, let the loaves rest a few minutes & serve.

Italian Style Mini Meatloaves

1/2 cup of your favorite jarred marinara sauce
17 saltines, finely crushed
3/4 pound lean ground beef
3/4 pound sweet Italian sausage, casings removed
1 large egg
1/4 cup milk
1/3 cup chopped fresh parsley
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup shredded mozzarella cheese

Preheat the oven to 425 degrees.
In a large mixing bowl, combine the saltines, ground beef, sausage, egg, milk, parsley, Parmesan cheese, salt & pepper. Divide the mixture into 4 equal sections & shape into small loaves.
Heat the olive oil in an oven-safe skillet, over medium heat. Cook the meatloaves, for about 5 minutes a side, or until browned. Spoon 2 tablespoons of the marinara sauce over each loaf & transfer the skillet to the oven. Cook for 10 minutes. Remove from the oven & sprinkle the shredded mozzarella evenly over the tops of the loaves. Bake for an additional 5 minutes, or until the internal temperature has reached 160 degrees. Remove from the oven, let the loaves rest a few minutes & serve.
Click here for the printable recipe.

Ingredients and Substitutions

  • Ground Beef &ndash I recommend 80/20 for the juiciest meatloaf, but lean will work too, as well as ground turkey, ground chicken, or a mix of ground beef and sausage.
  • Onion &ndash I recommend grating it on a box grater for the best results (so no big chunks of onion interrupting the texture).
  • Quick Oats &ndash old fashioned rolled oats can also be used, as well as breadcrumbs if you prefer (see recipe notes below for specifics).
  • Milk &ndash I used whole milk, but you can use lower fat, or plant-based for a dairy free option. I&rsquove also made this recipe omitting the milk entirely and it still comes out great.
  • Eggs
  • Kosher Salt and Black Pepper
  • Soy Sauce &ndash you can use more salt instead, but the soy sauce adds a little something-something. Use gluten free soy sauce or liquid aminos if necessary.
  • Ketchup &ndash for topping. This is optional. You can also use bbq sauce to top the meatloaf.

Steps to Make It

Lightly oil a 9 x 5 x 3-inch loaf pan. Heat the oven to 375 F.

Combine the beef, sausage, egg, and breadcrumbs in a large bowl.

Chop the tomatoes or pulse in a food processor with their juice.

Put half of the tomatoes into the meat mixture, along with chopped onion, garlic, and bell pepper. Add the basil, oregano, salt, pepper, and cheese. Mix well until blended.

Pack the meat mixture into the loaf pan.

Top with remaining diced tomatoes and bake for about 15 to 20 minutes longer.

Let rest for a few minutes transfer to a platter and slice.

This meatloaf serves 4 to 6. If you have leftovers store the meatloaf in the refrigerator for 3 to 4 days. Meatloaf sandwiches are delicious. Simply add a slice of meatloaf to some soft bread (white bread or potato bread is perfect) for a tasty sandwich. Add your favorite condiment like ketchup, mustard, or pickles, and you'll have an easy and delicious lunch.

If you like making meatloaves, there are so many variations. Try old-fashioned meatloaf, meatloaf with mixed vegetables, or other favorite meatloaf recipes. There are lots of variations and meatloaf techniques. Some recipes call for strips of bacon to be placed along the top of the loaf while it bakes. Since this recipe includes ground beef and sausage, that step isn't necessary. If you choose to make your meatloaf with a leaner meat like ground turkey, you may want to add the strips of bacon to impart a little more fat and juiciness to the meatloaf. If meatloaf is not a popular meal in your household, you can still use this recipe for the meatloaf and simply form meatballs instead. Another variation is to create a mini-meatloaf or even use muffin tins to create meatloaf muffins. Sometimes kids will be so wowed by the different shape of their dinner, they will happily eat it.

Mini Meat Loaves

1 pound extra lean ground beef
2/3 cup bread crumbs, plain
2/3 cup red wine
1 whole egg, beaten
1 small onion, minced fine
1 clove garlic, minced fine
1/4 teaspoon ground nutmeg
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1/2 teaspoon ground sage
1/2 teaspoon thyme
1 tablespoon hoisin sauce
2 tablespoons no salt added tomato paste
1 teaspoon dry mustard
1/2 teaspoon five-spice powder
2 tablespoons low sodium soy sauce
2 tablespoons brown sugar


  • 500 grams sausagemeat
  • 500 grams minced beef
  • 80 grams quick cook oats
  • 70 grams steak sauce (such as A1 sauce)
  • 2 large eggs (beaten)
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon maldon salt (or ½ teaspoon table salt)
  • 1 pound sausagemeat
  • 1 pound ground beef
  • 1 cup quick-cooking oats
  • ⅓ cup steak sauce (such as A1 sauce)
  • 2 large eggs (beaten)
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon sea salt flakes (or ½ teaspoon table salt)

Individual Meat Loaves

My husband’s favorite birthday dinner is meatloaf! His birthday is in January or �pest darkest winter” as he calls it, and he craves warm-welcoming comfort food. Dennis is a professional chef and can certainly make or ask me to make anything he wants and meatloaf is at the top of his birthday dinner list.

I like to make individual meatloaves instead of one big loaf and that way, everyone gets their own. The other advantage to individual loaves is that if you try to reheat a larger loaf, it tends to dry out. I like to make my meatloaves with ground beef because of the way beef stands up to the bold and tangy ketchup and I guess, it is what I grew up with and is most comforting.

To keep meatloaf from becoming tough and drying out, I use a panade. A panade is a mixture of starch, fat and liquid used to bind meatloaf and some pastry items. The panade also keeps the meat from shrinking and becoming tough and dry when cooking. As the proteins shrink when cooking, the panade adds moisture, bulk and flavor to meatloaf, meatballs, fillings for dumplings and more. I favor fresh, fluffy breadcrumbs for my meatloaf, but rice, oatmeal and flour will work as well.

  • 30min Duration
  • 20min Cook Time
  • 10min Prep Time
  • 4-5 Servings Servings


  • 2 egg yolks
  • 2 tablespoon white wine
  • 2 tablespoon chicken stock or water
  • 3/4 cup fresh breadcrumbs, leftover challah works well for this
  • 20 ounce ground chuck
  • 1 small red onion, diced
  • 1/4 cup chopped fresh flat leaf parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper


1. Mix the egg yolks, white wine, chicken stock or water and bread crumbs together until they become a gooey paste. Lightly mix the ground chuck into the mixture until well combined. Do not over mix or the meatloaf will be tough.
2. Add the remaining ingredients. Shape the loaves into 5 football shaped loaves. Place the loaves on a parchment lined jelly roll pan.
3. Bake the loaves for 20 minutes. Generously dollop ketchup on the loaves and continue baking until a thermometer registers 160 when inserted into the thickest part.
4. Dollop more glaze on the meatloaves before serving.

How to Make Italian Meatloaf

Polpettone is incredibly easy to make and requires very little hands-on prep work. Here are the basic steps to making an Italian meatloaf:

  1. Boil the zucchini, carrots and potatoes until tender.
  2. In a large bowl, stir together the ground meat, herbs, breadcrumbs, and chopped onion.
  3. Add in the cooked zucchini and one of the potatoes, followed by the raw eggs, cheese, salt, and pepper.
  4. Scoop out half the meatloaf mixture and pat into a 9ࡪ-inch rectangle on a foil-lined baking tray.
  5. Line up the hard-boiled eggs in the center of the rectangle, place the carrot slices besides the eggs, then gently shape the remaining meatloaf mixture around them.
  6. Bake the Italian meatloaf until done.
  7. Meanwhile, make the serving sauce using the remaining vegetables and some broth.
  8. Cut into thick slices and serve with the sauce.

How Long Do You Bake Meatloaf?

This Italian meatloaf will need to bake at 350ºF for roughly 35 to 40 minutes , or until the internal temperature is 150ºF.

Meatloaf With Sausage

Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.

The Spruce / Kristina Vanni

Nutrition Facts
Servings: 8
Amount per serving
Calories 513
% Daily Value*
Total Fat 28g 36%
Saturated Fat 11g 56%
Cholesterol 169mg 56%
Sodium 1396mg 61%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 7%
Total Sugars 13g
Protein 34g
Vitamin C 7mg 36%
Calcium 106mg 8%
Iron 5mg 26%
Potassium 686mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

When you want to give classic meatloaf a flavorful twist, simply swap some of the ground beef for sausage. Any variety of bulk Italian sausage works well, either sweet or hot. A bit of fresh garlic and Italian seasoning also make this twist on meatloaf unique and delicious.

Serve meatloaf with sausage with mashed or baked potatoes and a green veggie like green beans or asparagus. Leftovers taste great, too.

Speedy Mini Meat Loaves

Preheat the oven to 350°F. Lightly grease the cups of a 12-cup muffin pan.

In a large bowl, combine the beef, bread crumbs, eggs, milk, garlic, onion, salt, thyme, and pepper. Divide the meat mixture among the 12 muffin cups, pressing the meat firmly into the pan.

Place the muffin pan on a baking sheet and bake for 20 to 25 minutes, until the meat is almost cooked through – the “loaves” will be firm when pressed lightly in the center, but not set.

While the meat loaves are baking, whisk together the ketchup, mustard, and Worcestershire sauce. After baking for 20 to 25 minutes, remove the pan from the oven. Brush the tops of the loaves with the glaze, using it all up, and return the pan to the oven. Bake for 10 minutes more, or until the glaze has thickened and the meat is completely cooked through, 30 to 35 minutes total. Run an offset spatula or butter knife around the edges of the muffin cups and pop out the meat loaves. Serve hot.

Watch the video: Gheguen - made in italy clothing - italian style - italian fashion (November 2021).