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.
3 Videos | Photo: Individual Meat Loaves Recipe
















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By herbgardenlover
Orange County
on May 23, 2013
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My entire family told me it was the best meatloaf they have ever had! The only thing I changed the second time I made it was chopping the onion super small for the kiddos.
By Runner Mom
on April 24, 2013
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These meatloaves are flavorful, moist and I like that they are individual in size (makes for a faster cook time. My kids even like this meal! Plus, they freeze and reheat well.
By trav165
Highland, MI
on April 20, 2013
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Unbelievable! I made this for myself and another time for my mother. We both agreed this was the best meatloaf we have ever had! Amazing. Highly recommend anyone to make this. Thanks Ina!
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