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February 5, 2012

There are lot’s of recipes for meatloaf and I have tried plenty of them! But I always come back to our family recipe which is actually two recipes in one:  Meatloaf and Swedish Meatballs.

I will be sharing just the Meatloaf this time around.  I have not yet perfected the Swedish Meatballs but my sister has.  I will be asking her to collaborate with me on them in the very near future. (um, Barb, would you mind?)

I prefer the mini size because it’s nice to get one little meatloaf (or 2) to yourself.


1 egg

2/3 cup milk

1 teaspoon salt

1/8 teaspoon pepper (optional)

2 Tablespoons of finely chopped or grated onion

1/2 cup fine dry breadcrumbs (preferably homemade)

1 teaspoon Worcestershire Sauce (preferably Heintz Lea & Perrins)

1/2 teaspoon thyme

1 pound ground beef, 85%

Preheat oven to 350 degrees.  Prepare a large rimmed sheet pan by covering with heavy-duty aluminum foil and spraying with canola oil  (hey, I hate to clean up – this prep work is a time saver).

Combine first 8 ingredients in a large bowl.  Stir together thoroughly with a large serving fork.  Add the beef and combine with the other ingredients,  using the large serving fork, until well mixed.

Divide the meat mixture into 6 little meatloafs and cover the top with ketchup.  (Alternately, you can also make one big meatloaf.)

Put in the oven and bake for 30 minutes (the big guy will take about 1 hour).

2 Comments leave one →
  1. Barbara Girling permalink
    May 21, 2012 4:48 pm

    Of course I will share my technique for Swedish Meatballs – sounds like fun. I really enjoyed reading your stories – brought back a lot of memories. Barb

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