Individual Meat Loaves

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These meatloaves are flavorful, moist and I like that they are individual in size (makes for a faster cook time. My kids even like this meal! Plus, they freeze and reheat well.

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Unbelievable! I made this for myself and another time for my mother. We both agreed this was the best meatloaf we have ever had! Amazing. Highly recommend anyone to make this. Thanks Ina!

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This is the best recipe for meatloaf! Ina nailed it and for single adults its great to make and freeze for busy days when you long for comfort food.

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Home run! I love making this but can't because I end up eating the entire thing. I am always asking people over for dinner hoping to make this recipe. It is delicious. I think it could be less greasy so I would use less fatty meat next time. Also, I chopped up some oatmeal in place of breadcrumbs. Delicious! Amazing comfort food. Will make again and again. Thank you Ina!

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This is a good recipe! Ina I've learned several great tips from you. Sometimes if I think my recipe will be dry I add applesauce to meat mixture. You don't taste it however it makes this recipe very moist!

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This is my 2nd favorite meatloaf recipe. My favorite is her turkey meatloaf recipe. Made this last night, though, along w/mashed potatoes w/butter. The house smelled almost better than it tasted. I walked outside to feed the cat, and came back in and the smell of the meatloaf in the oven made my mouth water! Yes, it's really pretty easy. My husband doesn't like pieces of onion in his food, so after cooking the onions with first few ingredients, I put them in my mini-food processor and made them into a puree. I poured the puree back into the pan, added the chicken stock and tomato paste, and cooked a few minutes longer until it all came together. Tt turned out perfectly. REALLY yummy. Ina's recipes are always gold. Thank you, Ina, for being one of the few people on FN to make a meatloaf recipe without green bell peppers in it! I can't stand the taste of cooked green bell pepper, and even Alton's Good Eats Meatloaf and Paula Dean's hugely popular recipe had bell peppers in theirs.Yuck!

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I thought these were pretty bland. Needs more spices or something with a kick. I followed the recipe exactly. What I did like was cooking the onions ahead of time. I usually throw them in raw. I also formed them into individual loaves and froze them raw. The ketchup on top does indeed add a nice flavor. The texture and ratio was good with the other ingredients, just need more spices... garlic... cayenne... more thyme... name your own.

And to those who did not know what to do with the tomato paste. I put the rest of the can into a plastic sandwich bag, seal and flatten and put it in the freezer. When I need more I break off what I need.

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Best meatloaf ever!! When given a new recipe, I usually make changes. Not with this one! It is perfect as is. Having the meatloaf in individual servings as opposed to one large loaf adds something to the flavor, I think. The onions cooked to just transparency add extra flavor and texture. The ketchup on top gives the meatloaf a very mild sweetness that enhances the rest of the flavors. This is truly a winner!

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This is the absolute BEST meatloaf O have ever tasted! I tried it couple yeard ago for the first time and my family loved it! Even the picky ones who hate onions, go figure. Everyone loves that they each have their own instaed of fighting over the ends(in my house The only thing I do different is I have never added tomato paste , only because i always have a large can that i dont want to waste it if it doent get used. Also I do 1/2 sweet baby rays bbq sauce and 1/2 ketchup. (that was because my husband hates ketchup and i didnt want him to be able to tell,just in caseThe other thing is i never topped it with anything. you dont need to , it is perfect. so moist and yummy!It's so good that even my mom aske me for the recipe, and only has me make it now...That's saying A LOT!!!!

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It's delicious and easy. I'm not sure if so much onion is necessary and I just couldn't fit that much in, so I did with a little less. Since I have to put mushrooms in just about everything, I threw in close to a cup of sliced creminis. I'm a lazy cook and didn't bother with individual loaves, rather I simply made one large one on a cookie sheet ensconced in a foil boat of sorts, and all was well. Her idea of making sure the meat isn't too compressed is a good one. It really is hard to fault anything Ina makes.