Mini meatloaf

Mini meatloaf

Mini meatloaf

Substances

one tablespoon great olive oil

3 cups chopped yellow onions (three onions)

one teaspoon chopped fresh thyme leaves

two teaspoons kosher salt

1 teaspoon freshly ground black pepper

three tablespoons Worcestershire sauce

1/3 cup canned chicken stock or broth

one tablespoon tomato paste

2 1/two pounds ground chuck (81 percent lean)

one/two cup plain dry bread crumbs (advised: Progresso)

two added-huge eggs, beaten

1/two cup ketchup (suggested: Heinz)

Directions

  1. Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Include the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for eight to ten minutes, till the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to awesome slightly.
  2. In a huge bowl, mix the ground chuck, onion mixture, bread crumbs, and eggs, and combine lightly with a fork. Never mash or the meatloaf will be dense.
  3. Divide the mixture into 6 (ten to 11-ounce) portions and form every single portion into a little loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each and every portion. Bake for forty to 45 minutes, till the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.

2005, Ina Garten, All Rights Reserved

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