Individual Meat Loaves (Ina Garten) |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
1 tablespoon good olive oil |
3 cups chopped yellow onions (3 onions) |
1 teaspoon chopped fresh thyme leaves |
2 teaspoons kosher salt |
1 teaspoon freshly ground black pepper |
3 tablespoons worcestershire sauce |
1/3 cup canned chicken stock or broth |
1 tablespoon tomato paste |
2 1/2 pounds ground chuck (81 percent lean) |
1/2 cup plain dry bread crumbs (recommended: progresso) |
2 extra-large eggs, beaten |
1/2 cup ketchup (recommended: heinz) |
Directions:
1. Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute 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. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly. 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. Divide the mixture into 6 (10 to 11-ounce) 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 160 degrees F and the meat loaves are cooked through. Serve hot.
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