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Individual Meat Loaves

Individual Meat Loaves
PREP TIME
30 min
COOK TIME
45 min
YIELDS
6 servings

2005, Ina Garten, All Rights Reserved.

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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 ½
lb(s) ground chuck, (81% lean)
½
cup plain dry bread crumbs, (recommended: Progresso)
2
extra-large eggs, beaten
½
cup ketchup, (recommended: Heinz)
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Directions

Step 1

Preheat the oven to 350ºF.

Step 2

Heat the olive oil in a medium sauté 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.

Step 3

Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

Step 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.

Step 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 160ºF and the meat loaves are cooked through. Serve hot.

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