by I usually make 2 types of dishes when I make dinner- a meat based dish and a vegan version. Meatloaf is an example of how I do this. I make a mini meatloaf for Glenn made with ground beef, and I make a mini Vegan Loaf for myself. This usually works pretty well, as I’ve reduced a lot of my recipes to small amounts so I can make each version, and keep leftovers to a minimum.
This beef meatloaf is a basic recipe that I’ve been making for years. I don’t usually add a sauce to it, but Glenn realized he liked the sauce I added to the top of my Vegan Loaf, so I am adding it in to the recipe, so I can try making it with the sauce next time. 🙂
I wrote the recipe for 1 lb of meat, but I generally only use about 2/3 pound of beef for the meatloaf, and then I make a hamburger patty from the remaining ground beef to put in the freezer for a later meal. And when I cut the meatloaf down to 2/3 pound of ground beef, I don’t use quite the whole beaten egg in loaf. The rest of the ingredients remain the same, though.
Basic Meatloaf- Mini Loaf
Ingredients
Loaf
- 1 lb ground beef
- 1 egg (slightly beaten)
- ½ cup onion, chopped small
- 1 tsp diced garlic (i.e. 2 cloves)
- ¼ cup bread crumb
- 1 tsp salt
- ¼ tsp pepper
- 1 tsp oregano
Sauce (Optional)
- â…“ cup ketchup
- 2 tsp Vegan Worcestershire Sauce
Instructions
- In a medium bowl, combine the beef, egg, onion, garlic, bread crumbs, salt, pepper, and oregano. Mix until combine, but do not overmix the meat.
- Place into a mini loaf pan.
- If using the sauce, mix ketchup and Worcestershire sauce together, and add to top of loaf.
- Bake at 350° F (175° C) for about 35 minutes or until meat thermometer registers 165° F (74° C)
Notes
- I always use Vegan Worcestershire sauce because the regular version contains anchovies.Â
