This recipe for individual meat loaves is made with ground beef, egg, oats, onion and spices. The sweet and slightly tangy sauce is made with ketchup, mustard and brown sugar.
My mom used to make this when I was growing up and it was always one of my favorite meals. Serve it with mashed potatoes, broccoli or green beans, and fresh fruit for a delicious dinner.
What are individualmeat loaves?
Individual meat loaves are just like the name says – loaves of meat formed in individual portions. Think of them like hamburgers, but thicker and baked in the oven. I think individual meatloaves are more commonly made both at home and in restaurants than one big meatloaf, so the name always seemed a bit funny to me.
What kind of ground meat should be used?
You should use ground beef that is around 85 percent lean and 15 percent fat. I suppose you could use other kinds of ground meat besides beef, such as turkey or pork, as long as it has a similar lean to fat ratio. If you use something that is very lean, such as 93 percent lean, it may be dry unless you increase the liquid ingredients. A vegetarian ground beef substitute should work well. Comment below if you try anything besides ground beef and share your experience, please.
1 1/2 pounds ground beef
1 (5 ounce) can evaporated milk
1 egg, lightly beaten
3/4 cup quick-cooking oats
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup ketchup
1 tablespoon brown sugar
1 tablespoon prepared mustard
In a bowl, combine the first seven ingredients and mix well. Shape into six loaves, about 4 x 2 1/2 inches. Place in an ungreased 13 x 9 x 2-inch. baking dish. Combine ketchup, sugar and mustard.; spoon over loaves. Bake uncovered, at 350 F for 35 to 45 minutes or until no pink remains.
Just in case, you accidentally buy just 1 pound of ground beef instead of 1 1/2 pounds, here how you can scale down the recipe to make just 4 servings. I have done this at least once before. For 4 servings: Use 1 pound ground beef, 3 ounces of evaporated milk, 1 egg, 1/2 cup quick cooking oats, 1/8 cup chopped onion, 1/2 teaspoon salt and 1/8 teaspoon pepper. The pictures shown above were made using this scaled down recipe for 4 servings.
When scaling down the individual meatloaf recipe, I still make the same amount of sauce. If you really like the sauce too, you could increase the recipe by 1 1/2 times when making 6 servings.
My mom usually makes the meatloaf with chopped onion as stated in the recipe, but I like to leave it out. I don’t like chopping onions and my husband isn’t a big fan. I add in one or two cloves of minced garlic instead. I bet it would taste great with both onions and garlic.
Even though fall doesn’t feel too different than summer here in Southern California, I’m still excited to welcome it in. I’m hoping for cooler weather by November and a chance to splash in some rain puddles, or at least kick my shoes through some colorful leaves.
I hope this list of fall goals gets you thinking about some ways to bring little moments of joy into life this season.
A lot of days this summer, we have some kind of tacos for dinner. Well, actually that’s all year. We don’t have a grill and don’t plan on getting one for our small patio, so we rely heavily on the stovetop and try to avoid turning on the oven, especially on weeks when the temperature rarely drops below 75.
There’s nothing wrong with having tacos often, but I enjoy a bit more variety so I don’t get bored of not only eating the same thing all the time, but making the same thing. So, I thought I would share some tried and true recipes that are refreshing and delicious, perfect for summer.
Keep reading for 8 summer dinners that don’t require you to turn on your oven.
First posted on August 31, 2016. Updated on August 12, 2020.
Last weekend, I had company over and took that as a good reason to try out a new recipe. I wanted to make a coffee cake because it’s delicious and perfect for a relaxing brunch.
(If you’re reading this and thinking, you had company over? During this Covid thing? Well, my mom did visit briefly, but that’s not what I was talking about. This was originally posted in 2016. That was pre-pandemic, and pre-baby. I think this was the second and last year I went to FYF, a music festival in Los Angeles. We had Paul’s sister and her boyfriend staying over since we lived closer to it than them. Or maybe it was the year they went and I didn’t feel like it. Any way, back to the recipe.)
I like reading recipes and then combining them to get the outcome I’m looking for, and this banana coffee cake creation is a direct result of that. It’s made from combining three different recipes on three different websites to get exactly what I was picturing in my head when I started searching for recipes.
When Maggie first started eating, I wrote a note on my phone with meals I wanted her to try fairly early on so she would get used to them. In that long note of hopes and dreams (kidding) I included the 10 meals Paul and I eat the most. Fish tacos was on that list.
Maggie seemed to really like cod and salmon early on, but now that she is a toddler, of course she is getting more particular and also unpredictable. She doesn’t eat fish much any more when I serve it, even if it’s in the form of fish sticks or nuggets. I make fish tacos any way though. She eats the sides of fruit and vegetables and torn up pieces of tortilla. Surprisingly, she didn’t even want the sweet potato fries I served the tacos with. I’m hoping she will get back to loving fish sometime. In the meantime, Paul and I enjoy eating fish tacos.
People usually debate that either New York or Chicago has the best pizza in the United States. Outside of the United States of course there is Italy and I have heard good things about Japanese pizza. Personally, I love California pizza. Full disclosure, I have never been to any of the places listed above except California, where I have lived my whole life. So I guess I’m pretty biased. In California, we’re not afraid to put off the wall toppings on our pizza. One of my favorites at a place in Santa Monica was salad pizza. Yes, really.