You can easily make this into a large loaf but I think it’s a little more special to serve them up individually. The cooked onions really add moisture to the loaf and I love that you have most of these ingredients in your pantry and freezer at all times. It makes for an easy weeknight meal. Serve it alongside roasted sweet potato and carrot puree and a green vegetable to round out the meal.
Individual Meat Loaves
Adapted From: Ina Garten
- 1 tablespoon olive oil
- 2 medium yellow onions, chopped
- 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons Worcestershire sauce
- 1/3 cup chicken stock
- 1 tablespoon tomato paste
- 2 1/2 pounds ground chuck (80% lean)
- 1/2 cup plain dry bread crumbs
- 2 extra-large eggs, beaten
- 1/2 cup ketchup
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.