There are few comfort foods that are quite as good as meatloaf. I have listed two versions of these meatloaves, depending on your sauce preference.
This recipe was inspired by Ina Garten’s individual meatloaves.
- 2 lbs 90% lean ground beef, buffalo, or turkey
- 2 yellow onions chopped
- 1 clove garlic, minced
- 1/2 cup chicken stock
- 1/3 cup oatbran
- 3 egg whites, beaten
- 1tsp thyme leaves
- 3tbsp Worcestershire sauce
- 1 tbsp extra virgin olive oil
- 1 tbsp tomato paste
- 2 tsp salt
- 1 tsp pepper
For the red sauce
- 1/2 cupless sugar ketchup
- hot sauce to taste
For the Brown Sauce
- 1 cup beef base
- 1 cup dry white wine or 2/3 cup dry vermouth
- 2 tbsp cognac
- Preheat the oven 350
- Saute the onions, olive oil, thyme leaves, salt and pepper over meduim-high heat for 8-10 minutes until the are translucent and start to brown
- Add the garlic, mix it in a suate for 1 min.
- Remove the onions from the heat; add the chicken stock, Worcestershire sauce and tomato paste. Stir and let cool slightly.
- Place the ground meat in a large mixing bowl with the egg whites, oatbran and oinion mixture. Using a fork lightly mix the meat. note mashing the meatlaf mixture will cause the meatloaf to become dense, use a fork in a lifting motion to ‘fluff’ the meatloaf mix
- Divide the mix into 6 equal portions, use those portions to make six loaves on an ungreased baking pan (hotel pan)
- For Red sauce topped meatloaves : Mix 1/2 cup low sugar ketchup with 1/2 tsp hot sauce. Smother the tops of the loaves. For Brown sauce topped meat loaves, skip this step and prepare the sauce after the meatloaves have baked
- Bake the Meat loaves for 40-45 min in the center of the oven.
- For the brown sauce: remove the meat loaves to a side platter place the uncleaned baking pan on top of the stove on med-high heat.
- Remove excess fat if necessary
- Add 1 cup beef stock, 1 cup dry white wine or 2/3cup dry vermouth, and 2tbsp cognac. simmer and reduce unit you have 1/3-1/2 cup left. stir frequently with a whisk and taste frequently to adjust flavor with pepper and salt if necesary (the flavors will intensify as the sauce reduces)
- Simmer and let reduce
- Thicken sauce with arrowroot or cornstach if desired
- Pour over the meat loaves