Recipe: Individual Meatloaves

I haven't tried many meatloaf recipes (mostly because so many incorporate dairy ingredients, which doesn't mesh with the whole kosher no-meat-with-dairy rule), but this is absolutely delicious. As many of my favorite recipes do, this one comes from Ina Garten.

Individual Meat Loaves

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

1. Preheat the oven to 350 degrees F.
2. 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.
3. 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.
4. Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on asheet pan. Spread about a tablespoon of ketchup on the top of each portion.
5. 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.

Freezer option:
Prepare through step 4. Wrap each loaf in plastic loaf, place in a freezer bag. To cook - let each loaf defrost in the refrigerator, then finish step 5.