Individual Meat Loafs
By: Giangi Townsend
Published: Thursday, December 8, 2011 - 8:10pm

Ingredients




1 Lb Ground Sirloin
2 shallots. peeled and diced small
2 eggs slightly beaten
1/4 -1/2 cup parmesan cheese
1/4 – 1/2 cup bread crumbs
Pinch of herbes de Provence (or any herbs of choice)
Salt & Pepper
¼ cup milk
1 ½ slice of bread, torn in small bites size
¼ - ½ cup ketchup
Worcestershire sauce (a few dashes)

Preparation

1 Preheat oven at 375. Cook onion in olive oil until translucent. When they are ready, let them rest until cool off. Meanwhile put the slices of bread with the milk. Mix well until all the milk is absorbed by the bread. Add all the herbs at this time, blend them well and let rest for 10 minutes. I used fresh thyme, sage, marjoram. Add all the other ingredients to the bread milk mixture and mix well. 2 Form 4 mini loafs with your hands. Place on a cookie sheet and bake for 30 minutes. 3 Can do ahead and can also freeze.

About

Brrrrr!!! it is cold outside!!  We are not used to this weather. Cold weather makes me think of meatloaf, gratin potatoes and peas.  That is exactly what we had tonight.  Years back I discovered that if we make individual loafs, not only they cook faster, but they will not dry out as a left over.  However when you have that individual serving it is always hard to stop before the last bite is all gone. 
TIP: Because the loafs are smaller they will cook faster than anticipated.