Copyright 2005, Ina Garten. We made these instead of burgers for one of the "picnic, hamburger & hot dog" cookout holidays. We have a disadvantage here at the home, the resident's will ignore any food they don't recognize. So we tried these and they loved them! Yay! These are even good enough for company!
- 1 tablespoon olive oil
- 3 cups chopped yellow onions
- 1 teaspoon chopped fresh thyme leave
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 3 tablespoons Worcestershire sauce
- 1⁄3 cup low sodium chicken broth
- 1 tablespoon tomato paste
- 2 1⁄2 lbs 81% lean ground chuck
- 1⁄2 cup plain breadcrumbs (recommended Progresso)
- 2 extra-large eggs, beaten
- 1⁄2 cup ketchup (recommended Heinz)
- Preheat the oven to 350ºF.
- 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 8-10 minutes, until the onions are translucent but not brown. (We cooked ours longer, as we like them caramelized, 10-15 minutes).
- Off the heat, add the Worcestershire sauce, chicken broth, 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 meatloaf will be dense.
- Divide the mixture into 6(10-11 oz)portions.(That is what the recipe calls for but we made them about 4-6 oz).
- Then shape each portion into a small loaf on a baking sheet.
- Spread about a tablespoon of ketchup on top of each portion.
- Bake for 40-45 minutes, until the internal temperature is 155º-160ºF and the meat loaves are cooked through.
- Serve hot.