recipe for individual meatloaves
The Best recipe for individual meatloaves
I love this recipe because it’s flexible enough to work for different occasions. It’s hearty enough to feed a crowd, yet small enough to enjoy as a single serving if you’re just making it for yourself. Plus, it’s easy to customize—swap out the breadcrumbs for crushed crackers, add a little extra cheese, or even mix in some veggies for a lighter version. And honestly, it’s a great way to use up ground meat that might be on sale or left over from another meal. The health benefits are pretty neat too—it’s packed with protein, fiber from the veggies, and it’s usually lower in fat than store-bought versions. Plus, it’s a great way to sneak in some veggies without kids even realizing it.
Easy Individual Meatloaves with Tomato Sauce
A simple, handheld version of meatloaf that’s perfect for meal prep or sharing. The tender filling and rich tomato sauce make each bite satisfying.
🥘Ingredients
- 1 lb ground beef (80/20)
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup tomato sauce
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup chopped fresh parsley
👨🍳Directions
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
2
In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic powder, onion powder, salt, and black pepper. Mix until evenly coated. -
3
Roll each portion of the mixture into a 3-inch log. Place on the baking sheet, leaving space between each. -
4
Heat olive oil in a small pan over medium heat. Sauté garlic cloves until fragrant, then stir in tomato sauce, oregano, and red pepper flakes. Simmer for 5 minutes. -
5
Pour sauce over the meatloaves. Sprinkle with chopped parsley. Bake for 20 minutes, then flip the meatloaves and bake another 10 minutes until the edges are golden.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Measuring cups
- Knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Individual Meatloaves with Tomato Sauce Works
❓ Frequently Asked Questions About Individual Meatloaves with Tomato Sauce
1. What is the best way to keep meatloaf moist?
Use a small amount of breadcrumbs or finely chopped onion in the meat mixture to help bind the loaf and retain moisture. After baking, let the meatloaf rest for 10 minutes before slicing to prevent it from drying out.
2. Can I make meatloaf ahead of time and reheat it?
Yes, you can prepare meatloaf in advance and store it in the refrigerator for up to 3 days or freeze it for up to 3 months. To reheat, warm it gently in the oven at 350°F (175°C) for about 20–25 minutes, covered with foil, until heated through.
3. What’s the secret to ensuring the meatloaf stays juicy inside?
Avoid overmixing the meat mixture to keep the loaf tender. Adding a small amount of egg or a bit of milk to the binding ingredients helps too. Baking at a slightly lower temperature (around 375°F/190°C) for a slightly longer time can also help retain moisture.
4. How do I know if my meatloaf is done?
A meatloaf is fully cooked when it reaches an internal temperature of 160°F (71°C) on a meat thermometer. It should also look slightly golden on top and the edges should pull away from the pan gently.
5. Can I use ground turkey instead of beef for meatloaf?
Absolutely! Ground turkey works well in meatloaf, though it may require slightly less moisture in the binding ingredients. Adjust the breadcrumbs or egg slightly if needed to account for the leaner texture.
