Meatloaf is a classic comfort food, but serving it in individual portions makes it just right for a party.
- Yield:makes 6
- Active time: 25 minutes
- Total time:1 hour 25 minutes
- 2/3 cup breadcrumbs
- 1/3 cup milk
- 1 tablespoon olive oil
- 2 medium carrots, peeled and finely chopped (about 1 cup)
- 1 stalk celery, finely chopped (about 1/2 cup)
- 1 medium onion, finely chopped (about 1 cup)
- 2 eggs
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 1 pound ground pork
- 1 pound ground veal
- 6 tablespoons ketchup
Preheat oven to 350°F. In a small bowl, combine bread crumbs and milk. Set aside. In a large skillet, heat oil over medium high heat until shimmering. Add carrots, celery, and onion, and cook, stirring frequently, until softened but not browned, about 8 minutes. Let cool.
While vegetables are cooling, beat eggs lightly in a large bowl. Add Worcestershire sauce, tomato paste, rosemary, salt, and pepper and whisk to combine. Add pork and veal and mix with hands to combine.
Add breadcrumbs and vegetables and mix with hands until meat mixture is evenly incorporated. Line a rimmed baking sheet with aluminum foil. Divide meat mixture into six even balls then form each into a loaf on the baking sheet. Brush each loaf with 1 tablespoon ketchup. Bake until internal temperature is 155-160°F, about 50 minutes. Let rest 5 minutes and serve.