What does Ina Garten serve with meatloaf?

Ina says her meatloaf serves 6 people, but I think it can easily serve up to 8 if you're enjoying it with a couple of sides like mashed potatoes and green beans .

Why put milk in meatloaf?

Milk and other dairy products, like heavy cream and buttermilk, contain both water and fat, adding two types of moisture to our meatloaf. There's a long-held theory that milk can tenderize ground meat , and this is the reason often cited for cooking ground meat in milk to make a Bolognese-style ragù.

What happens if you put too many eggs in a meatloaf?

Fewer eggs will create a denser and firmer meatloaf that will be more compact and easier to slice, but more eggs can create a more tender and light texture that allows the meatloaf to melt in your mouth .

How to make a Bobby Flay meatloaf?

directions Preheat oven to 425°F. Heat the oil in a large sauté pan over high heat. ... Whisk together the eggs and herbs in a large bowl. ... Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf. Bake the meatloaf for approximately 1 to 1 1/4 hours.

What is the secret to keeping meatloaf moist?

Fat Is Your Friend This is the reason most cooks choose ground chuck since it has this ideal proportion of fat to meat. During cooking, the fat will liquefy, making the meatloaf moist.

What is the basic meatloaf formula?

The Basic Meatloaf Formula All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk . Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix.

Should you cover meatloaf when baking?

Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered . However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.

What keeps meatloaf from crumbling?

When this happens, it's because you didn't use enough . Next time, try adding in an extra egg and/or some more breadcrumbs. Alternatively, rice, barley, corn flakes, crackers, and dried soup mix can also stand in as binding ingredients as well. Including larger quantities of these items should help solve the problem.

Lil' Cheddar Meatloaves Recipe

Community Pick

Submitted by DDW

"We have given up all other meat loaf recipes for this one. I love the individual servings and every bite has the yummy catsup sauce where in "regular" meat loaf it's just a small strip on top! With the smaller loaves it also makes the cooking time a bit quicker. This recipe came from '99 TOH magazine but I added the rubbed sage for some extra flavor. Enjoy!"

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photo by Jonathan Melendez

Ready In:: 1hr
Ingredients:: 11
Serves:: 8

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ingredients

1 egg
³⁄₄ cup milk
1 cup shredded sharp cheddar cheese (4oz)
¹⁄₂ cup quick-cooking oats
¹⁄₂ cup chopped onion
1 teaspoon salt
1 teaspoon rubbed sage (optional)
1 lb lean ground beef
²⁄₃ cup catsup
¹⁄₂ cup packed brown sugar
1 ¹⁄₂ teaspoons prepared mustard

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directions

In a bowl, beat the egg and milk.
Stir in cheese, oats, onion, salt and rubbed sage.
Add beef and mix well.
(It will seem runny at first but will thicken up as you mix.) Shape into 8 equal sized loaves (oval/egg shaped) and place in a greased 9X13X2" baking dish.
Sauce: Combine catsup, brown sugar and mustard.
Spoon over each loaf so they are all covered in the sauce.
Bake uncovered at 350 degrees for 45 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees.
For OAMC:
To Freeze:Place the meat loaves in the casserole dish (without sauce).
Wrap with foil and freeze.
To Reheat: Defrost overnight.
Mix together the sauce and top each meat loaf with sauce.
Bake at 350 degrees for 45 minutes or until meat is no longer pink in the center.
Cooked meat loaves (already topped with sauce) also freeze very well and then can be defrosted and heated in the microwave for a quick meal.

Questions & Replies

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Reviews

These were perfect little meatloaves. I doubled the recipe for leftovers and I'm so glad I did because I couldn't get enough of them!

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Jonathan Melendez
Wow, these were awesome!! I used 85/15 ground turkey & 1/2 ts of onion powder instead of chopped onions & omitted the sage. My DH, DD, Mom & myself loved it. I was kind of worried about how runny they seemed but they turned out excellent. The sauce is wonderful, I never thought to use brown sugar with the ketchup. I had also made these up a few hours ahead of time & stored in the fridge until I was ready to preheat the oven. Thanks for a keeper!!

Sirpezy
These are the best little meatloaves!! I love the fact that they are small as we are trying to do a little more "portion control" in our house. The flavor is great, very easy to make. I made them up and froze 4 for another time and when I defrosted those and cooked them, they were just as good as the first time. Putting this on regular rotation!! Thanks DDW!!

Trikster
Great recipe. I knew on Sunday that I was going to have a very busy week, so I went ahead and made these up, placed them in the casserole dish, wrapped with foil and froze them. I took them out of the freezer on Wed. and put them in the fridge to thaw. Thursday afternoon I took them out of the fridge for about an hour, mixed up the sauce, spooned it over the loaves and baked. They were wonderful. Be sure to recommend this anytime you see someone wanting a recipe that freezes. I did us rubbed savory flakes instead of sage, we just don't care for sage too much. That was the only change I made.

Jellyqueen
These were very good! Even my son who doesn't like meatloaf had 2 servings. I used mild cheddar and ground sage because that is what I had on hand. Easy to put together and DDW is right about it thickening up as you mix it. Thanks for the recipe. I'm sure this is what I will be using from now on.

Jazze22

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Tweaks

this was really good, i used italian seasoning instead of sage because i don't like it, but i wouldn't use any seasoning next time, the italian was in contrast to the sweet sauce. I put everything together and and covered them in sauce and then froze them, they cooked up fine.

mamarylla
Wow, these were awesome!! I used 85/15 ground turkey & 1/2 ts of onion powder instead of chopped onions & omitted the sage. My DH, DD, Mom & myself loved it. I was kind of worried about how runny they seemed but they turned out excellent. The sauce is wonderful, I never thought to use brown sugar with the ketchup. I had also made these up a few hours ahead of time & stored in the fridge until I was ready to preheat the oven. Thanks for a keeper!!

Sirpezy
I am not one prone to eating meatloaf, but my husband loves it so I thought why not try and find something we could both enjoy. Well, I found it! I made a few changes: turkey instead of beef, no brown sugar, sage, or mustard, an extra cup of cheese, and I had to add an additional cup and a half of oats. When I made it I doubled the recipe, and it was too runny (and didn't thicken up) hence the extra oats. I ended up with 14 lil' loaves for my freezer. I cooked them before freezing and they defrosted beautifully. I am definitely making these again. Thanks for the keeper!

Jadelabyrinth

RECIPE SUBMITTED BY

DDW

USA

39 Followers
74 Recipes
22 Tweaks

Hello! I'm a Montana native that has made my way back after a few moves. I've been married to my high school sweetheart for 24 years and we have twin boys who are 18 years old and Freshman in College.   I wasn't ready for this empty nest stuff and just want my boys back home!  I'm doing my best to adjust.  I have continued cooking and am learning how to scale recipes back for just the 2 of us. My husband and I are partners in our own company and own 13 Subway sandwich shops. I work from our home handling all the financial and clerical duties of the business. Over the years and especially since finding Zaar, cooking has become my passion. My grandmothers were very good cooks and I have fond memories of the meals they prepared. We love entertaining and nothing pleases me more than having my family and others enjoy the food I make. I love it when the house smells good with dinner or whatever is baking. I came upon recipezaar searching for a rhubarb cake recipe one day. The recipe I chose was a 5 star and my addiction began. It took a few months before I started really utilizing the site but once I did my cooking has never been the same. My family now knows all about having to rate recipes, picking their favorite chefs, etc. It's become a family thing and they have told me that I may never let my membership to Recipezaar ever end. We love to travel and try to go whenever we can. Owning our own business has helped free up time where we can travel more. We've done some Europe, Canada, and much of the U.S. In the coming years I hope to do a lot more. Eating out when we are traveling is the best. I'm trying to learn more about the restaurants and chefs in places we are visiting so we can try and visit those restaurants and enjoy some of the great places our town just doesn't have. The whole family loves to ski and we look forward to the season every year - it makes winter tolerable. Renting movies or just hanging out with friends is the making of a relaxing weekend for us.

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For OAMC:

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