Individual Three-Meat Loaves
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 615
- Total Fat
- 27
- Saturated Fat
- 9
- Carbohydrates
- 53
- Dietary Fiber
- 3
- Sugar
- 32
- Protein
- 44
- Cholesterol
- 187
- Sodium
- 1547
- Total: 1 hr 20 min
- Active: 20 min
Ingredients
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
Directions
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
- 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.
- 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.
- 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.