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MEATLOAF - GROUND BEEF - Individual Meat Loaves :]>
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| Individual Meat Loaves | |
| 2005, Ina Garten, All Rights Reserved Serves: 6 servings 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
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.
To make One Meat loaf:
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 meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
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