Ingredients
- 1 Tbsp olive oil
- 3 cups chopped yellow onions
- 1 tsp chopped fresh thyme
- 2 tsps kosher salt
- 1 tsp pepper
- 3 Tbsps Worcestershire sauce
- 1/3 cup chicken broth
- 1 Tbsp tomato paste
- 2 1/2 pounds ground chuck
- 1/2 cup plain dry breadcrumbs
- 2 extra-large eggs, lightly beaten
- 1/2 cup ketchup
Preparation
Step 1
Preheat oven to 350 degrees. 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 grown. Off the heat, add the Worcestershire sauce, chicken stock and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, the onion mixture, breadcrumbs, and eggs and mix lightly with a fork. Don’t mash or the meatloaf will be dense. Divide the mixture into six
(10-11 oz) portions and shape each portion into a small loaf on a sheet pan. Spread about one tablespoon of ketchup on the top of each portion.
Bake for 40 to 45 ;minutes, until internal temperature is 155 to 160 degrees and the meatloaves are cooked through.