I don’t remember where I came across the initial recipe years ago. My printed copy was typed up in Word because I’d made adjustments to it, so there’s no link references for the original.
I like to make my meatloaf into individual-sized loaves mainly because it cuts down on the cooking time. It’s also nice to have them portioned out with no need to cut the loaves. I usually just free-form the loaves, but make sure they are all about the same size so they cook evenly. I measure each loaf out to around 6 – 6½ oz each (~180 grams).
The recipe calls for topping each loaf with ketchup. The amount is really up to you. I love lots of ketchup on my meatloaf, so I made sure to put plenty.
These loaves only need to bake for 25 minutes at 350° before they were done (reaching an internal temperature of 165°). To avoid the build-up of the cooking juices, you could cook these on a wire rack.
- 2 eggs, beaten
- ⅓ cup ketchup (~90g)
- 6 saltine crackers, crushed
- 8oz chopped onion (1 large onion)
- 1½ tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp ground thyme
- ½ tsp pepper
- 2 lbs lean ground beef
- ketchup for topping
- In a large bowl, combine eggs, ⅓ cup ketchup, crushed crackers, onion, Worcestershire sauce, salt, thyme, and pepper. Add ground beef; mix well.
- Portion out 8 loaves (180g each), and place on baking sheet lined with parchment paper.
- Make a slight indention on entire surface of each loaf, and top with 3-4 tbsp ketchup (I like a lot of ketchup on mine).
- Bake at 350° for 25 minutes or until internal temperature reaches 165°.