I wish meatloaf had a better name. I don’t know what that would be since it is a loaf of meat, but there’s got to be something else we can call it. Any ideas??? I’ll be pondering a new name for this tasty dish but for now we’re stuck with the name meat loaf.
The other day I had a few pounds of ground beef that I wanted to use so I did a quick recipe search and came up with this recipe for Individual Meat Loaves. The individual loaves were delicious, juicy, and easy to make. I can’t wait to make them for my dad, a meat loaf connoisseur. He’s going to love them. For a classic comfort food dinner, serve with mashed potatoes and steamed veggies.
Individual Meat Loaves
-Ina Garten recipe from foodnetwork.com
Serves: 6 servings
1 tablespoon good olive oil
3 cups chopped yellow 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)
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.