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Classic Individual Meatloaves

Difficulty Level: Intermediate | Servings: 6 | Total Time: 1 hr 15 min (30 min prep + 45 min cooking)

Nutritional Information

Ingredients

1 tablespoon quality olive oil
3 cups chopped yellow onions (about 3 onions)
1 teaspoon fresh thyme leaves, chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken broth or stock
1 tablespoon tomato paste
2 pounds ground chuck (81% lean)
cup plain dry bread crumbs (Progresso recommended)
2 extra-large eggs, beaten
cup ketchup (Heinz recommended)

Instructions

Preheat your oven to 350F. Warm the olive oil in a medium skillet and add the chopped onions, thyme, salt, and pepper. Cook over medium-low heat for 810 minutes, stirring occasionally, until the onions turn translucent. Remove from heat and stir in the Worcestershire sauce, chicken broth, and tomato paste. Let cool slightly.
In a large mixing bowl, combine the ground chuck, cooled onion mixture, bread crumbs, and beaten eggs. Mix gently with a forkavoid mashing to keep the meatloaf tender.
Divide the mixture into six portions (approximately 1011 ounces each) and shape each into small loaves on a baking sheet. Top each with about 1 tablespoon of ketchup.
Bake for 4045 minutes until the internal temperature reaches 155160F. Serve warm.