Individual Meat Loaves (Ina Garten)


First recipe for March was chosen by Tonya of What’s On My Plate for the Barefoot Bloggers. I halved the recipe & made one loaf for hubby & I, we had it with mashed potatoes & peas, & then had it on bread rolls with sliced tomato & rocket the next day for lunch. I added some parsley to mine & instead of the ketchup I used bbq sauce. A yummy recipe, nice one Tonya.

 

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.

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3 Responses

  1. I thought these were really great. Nice and moist with lots of flavor. And I loved them as minis.

  2. Looks great! glad you enjoyed this one!

  3. What a beautiful presentation you made! We loved these mini-loaves. I want to try them with turkey next time. Great job on yours.

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