Adapted from Lipton’s Souperior Meatloaf Recipe, this yields 5 hefty personal meat loaves
- 2 large eggs
- 1 envelope plain onion soup mix (1 oz)
- 3/4 cup plain Panko® Breadcrumbs
- 3/4 cup water
- 1/4 cup Ketchup, plus more for topping
- 2lbs Ground Beef (80/20 Chuck preferred)
Preheat oven to 375ºF
In a large mixing bowl, lightly beat eggs, then add all ingredients expect beef and mix to combine.
Add beef and use your hands to mix together, being careful to not overmix. Your hands can melt the fat of the beef and make the texture gummy, but mix it until it looks mostly homogenous.
Line a baking pan with parchment, and divide the meat loaf mix into 5 equal loves. These mini loaves end up being about 260 grams each when I make the recipe.
Shape the loaves so that they are slightly flattened ovals, around 1.5 inches thick. Top with more ketchup and use a spoon to spread it out.
Bake for 40 minutes until the internal temperature reaches 160ºF, or until the edges of the loaves are slightly browned and they are no longer pink when you open them up.
Rest 10 minutes before serving, these suckers stay hot!
Please note: These meat loaves will scare you when you take them out of the oven. In addition to rendered out fat, they will exude a greyish, brownish goo. Do not fear the goo, but also don’t intentionally keep it around. After you take the mini loaves out of the oven, set the tray down on a coaster or heatproof surface and use your spatula to wiggle the loaves free of their goo-skirts. Place the loaves either directly onto plates or onto a serving dish of your choices and allow them to cool before serving. Throw the goo and pan-fat out with the parchment.