Individual meat loaves cook quicker and make for restaurant-worthy presentation. These are flavored with your preference of Italian seasonings like rosemary, oregano, basil, thyme, or parsley and bake up moist and beefy.
1 lb. lean ground beef
1 medium onion
1 Tablespoon Dijon mustard
1 Tablespoon finely chopped flat leaf parsley
1 1/2 teaspoon dried Italian herbs
1 teaspoon garlic powder
1 teaspoon sale
3/4 teaspoon freshly ground black pepper
2/3 cup tomato basil pasta sauce
Minced or gradded 1/2 cup dried bread crumbs
3 TBSP 1 % milk
Heat oven to 425Â°F. Spray baking sheet with oil.
Mix beef, onion, crumbs, milk, egg, mustard, parsley (if using), herbs, garlic powder, salt, pepper, and half of the pasta sauce until ingredients are evenly distributed.
Divide mixture into quarters and put on prepared baking sheet. Form into loaf shapes and spoon remaining pasta sauce over top of each. bake until brown and cooked through, about 20 minutes.
Recipe Tips Prep Tip CUT ONIONS WITHOUT TEARS Work near a kitchen exhaust fan or don glasses (even sunglasses!). Using onions right from the fridge, rather than at room temperature, helps too.
Nutritional Facts per serving
|SATURATED FAT||4.3 G|
|TOTAL SUGARS||4.2 G|
|DIETARY FIBER||1.4 G|