Ina Garten’s Mini Meat Loaves

By Angelika Hanna

This Ina Garten recipe is actually easier to cook than I thought it would be, and it surpassed my expectations. I will cook this again and again.

Mashed or scalloped potatoes go well with it, but really any vegetable pairs with those meat loaves.


Prep Time: 30 min

Cook Time: 45 min

Total Time: 1 hr 15 min

Yield: 6 servings

Cuisine: North American

Author: Angelika Hanna / Zest4Food


  • 1 tbsp cold pressed extra virgin olive oil
  • 3 cooking onions
  • 1 tsp chopped fresh thyme leaves or 1/2 tsp dried thyme
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 3 tbsp Worcestershire sauce
  • 1/3 cup beef stock
  • 1 tbsp tomato paste
  • 2 1/2 pounds ground beef
  • 1/2 cup plain dry bread crumbs
  • 2 extra large eggs, beaten
  • Sriracha ketchup for topping


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Heat the olive oil in a medium pan.
  3. Add the onions, thyme, salt and pepper.
  4. Cook over medium-low heat, stirring occasionally, for 8-10 min, until the onions are translucent but not brown.
  5. Turn the heat off. Add the Worcestershire sauce, beef stock, and tomato paste.
  6. Let cool slightly.
  7. In a large bowl, combine the ground beef, onion-spice mixture, bread crumbs, and eggs. Mix lightly with a fork, this way the meatloaf turns out fluffy.
  8. Divide the mixture into 6 portions, and shape each portion into a small loaf on a sheet pan.
  9. Drizzle some Sriracha ketchup on the top of each portion.
  10. Bake the loaves for 40-50 min, until the internal temperature is 155-160 degrees Fahrenheit, and the meat loaves are cooked through.


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