Individual Meat Loaves

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  • Level: Intermediate
  • Total: 1 hr 20 min
  • Active: 20 min
  • Yield: 6 servings
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Good olive oil

3 cups chopped yellow onions (2 large)

2 teaspoons chopped fresh thyme leaves

Kosher salt and freshly ground black pepper

3 tablespoons Worcestershire sauce

1/3 cup chicken stock

1 tablespoon tomato paste

1 1/2 pounds ground chuck (81% lean)

1/2 pound ground pork

1/2 pound ground veal

1/2 cup plain dry bread crumbs

2 extra-large eggs, lightly beaten

Ketchup, in a squeeze bottle

Fresh thyme stems, for garnish


  1. Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
  2. Heat 1 tablespoon of olive oil in a medium (10-inch) saute pan. Add the onions, thyme, 2 teaspoons salt, and 1 teaspoon pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until tender but not browned. Off the heat add the Worcestershire sauce, chicken stock, and tomato paste. Cool slightly.
  3. In a large bowl combine the ground meats, the onion mixture, breadcrumbs, and eggs and mix lightly with a fork. (Don't mash the mixture or the meatloaf will be too dense.) Divide the mixture into six (10-ounce) portions and place them on the prepared sheet pan.
  4. Squeeze ketchup in a zigzag pattern on top of each meatloaf. Bake for 45 minutes to 1 hour, until the internal temperature is 155 to 160 degrees. Serve hot with a garnish of thyme.