Individual Meat Loaves (Barefoot Contessa) Ina Garten

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!

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 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)

Directions

1. Preheat the oven to 350ºF.
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 8-10 minutes, until the onions are translucent but not brown. (We cooked ours longer, as we like them caramelized, 10-15 minutes).
3. Off the heat, add the Worcestershire sauce, chicken broth, and tomato paste. Allow to cool slightly.
4. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork.
5. DON'T MASH or meatloaf will be dense.
6. Divide the mixture into 6(10-11 oz)portions.(That is what the recipe calls for but we made them about 4-6 oz).
7. Then shape each portion into a small loaf on a baking sheet.
8. Spread about a tablespoon of ketchup on top of each portion.
9. Bake for 40-45 minutes, until the internal temperature is 155º-160ºF and the meat loaves are cooked through.
10. Serve hot.