2005, Ina Garten, all Rights Reserved.
Directions for: Individual Meat Loaves
Ingredients
1 Tbsp good olive oil
3 cups yellow onions, chopped (3 onions)
1 tsp fresh thyme leaves, chopped
2 tsp kosher salt
1 tsp freshly ground black pepper
3 Tbsp Worcestershire sauce
cup canned chicken stock or broth
1 Tbsp tomato paste
2 lb(s) ground chuck, (81% lean)
cup plain dry bread crumbs, (recommended: Progresso)
2 extra-large eggs, beaten
cup ketchup, (recommended: Heinz)
Directions
1. Preheat the oven to 350F.
2. Heat the olive oil in a medium saut pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown.
3. off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
4. in a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense.
5. Divide the mixture into 6 (10- to 11-oz) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160F and the meat loaves are cooked through. Serve hot.
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