Meatloaf is really a personal preference. Everyone seems to have their own
version and it usually starts out with a ground meat of some sort … for some
it’s pork, for some, chicken, turkey or beef and for some it’s a combination of
one or more of these. At our house, well … it’s always been just plain beef,
because that’s what we have an abundance of. For years now I’ve been
making a standard meatloaf that combines the ground meat with eggs, milk,
salt & pepper, breadcrumbs, sour cream and a shot of worcestershire sauce
and mustard covered with a ketchup and brown sugar topping. It’s always
been well received by most of my family, except my youngest son, Jordan.
With my two oldest sons away at school a lot, it’s become rather difficult to
make the usual meatloaf, because there’s often just three of us and if one of us
doesn’t like it … well, it just seems to last forever.
So, determined to find a meatloaf that even Jordan would like, I decided to try
these individual italian seasoned meat loaves. The basic recipe is very similar
to what I was already doing, but it seems that the addition of the spices and
the parmesan cheese changes everything. They were declared a winner and
now I can make meatloaf again. Thank goodness, because I was wondering
just how I was going to use up all of that hamburger meat that I have in the
freezer.
Here’s the recipe. I hope you enjoy it as much as we do.
Italian Meat Loaves
2 eggs, beaten
3/4 cup (112 g) cracker or bread crumbs
1/2 cup (125 ml) milk
1/2 cup (125 ml) plus 2 tablespoons
(30 ml) grated parmesan cheese, divided
1 teaspoon (5 ml) Worcestershire sauce
1 teaspoon (5 ml) garlic salt
1 teaspoon (5 ml) Italian seasoning, divided
2 pounds ground beef
1/4 cup (60 ml) ketchup
1/4 cup (60 ml) brown sugar
Method
In a large mixing bowl, combine eggs, crumbs, milk, 1/2 cup cheese, onion,
Worcestershire sauce, garlic salt and 1/2 teaspoon Italian seasoning. Add the
ground beef and mix well. Shape into 10 individual loaves; place on a rack in a
greased large shallow baking pan. Mix ketchup and brown sugar together and
spread on top of each individual loaf; sprinkle with the remaining parmesan
cheese and Italian seasoning. Bake at 350 °F ( 180 °C) for 45-55 minutes or
until no longer pink inside. Makes 10 individual loaves. Recipe can easily be
halved.
lian
Italian seasoning is a staple in most grocery stores. If, however, you have
trouble finding it, it is possible and actually nice, to make your own. This
recipe can be made and stored in an airtight container for 3 months. You can
use this combination of store-bought herbs or fresh herbs that you’ve dried
yourself. Of course, the ones you grow and dry yourself will no doubt have
the best flavour.
Italian Seasoning
- 2 Tablespoons basil
- 2 Tablespoons marjoram
- 2 Tablespoons oregano
- 2 Tablespoons rosemary
- 2 Tablespoons cilantro
- 2 Tablespoons thyme
- 2 Tablespoons dried savory
Method
In a food processor, combine basil, marjoram, oregano, rosemary, cilantro,
thyme, savory and red pepper flakes. Blend for 1 minute, or until desired
consistency is achieved. Remember, you can always change it up. Leave out
what you don’t like and add more of what you do like.
Adapted from: Taste of Home Magazine
Hope you enjoy these tasty meatloaf bundles!
This Sweet Wife ♥
This Sweet Wife 