- Feb 5, 2002
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Recipe: Mini Meatloaf
Serves 6Ingredients:
- 1 tablespoon olive oil
- 3 cups chopped yellow onions
- 1 teaspoon chopped fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/3 cup chicken stock
- 3 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 2 1/2 pounds ground chuck
- 1/2 cup breadcrumbs
- 2 eggs, beaten
- 1/2 cup ketchup
Preheat the oven to 350 degrees F.
Heat the olive oil in a medium sauté pan. Add the onion, 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. Remove from the heat. Add the chicken stock, Worcestershire sauce and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, breadcrumbs and eggs, and mix lightly with a fork. Divide the mixture into six (10- to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about 1 tablespoon ketchup on top of each portion.
Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees, and the meat loaves are cooked through. Serve hot.
Continued below.
Texas Chef Lauren Marchetti, With a Recipe for Meatloaf
‘The mission is to bring peace and joy into the home,’ she said.
