Prep Time:30 minInactive Prep Time: -- Cook Time:45 minLevel:IntermediateServes:6 servings.
tablespoon good olive oil
cups chopped yellow onions (3 onions)
teaspoon chopped fresh thyme leaves
teaspoons kosher salt
teaspoon freshly ground black pepper
tablespoons Worcestershire sauce
cup canned chicken stock or broth
tablespoon tomato paste
pounds ground chuck (81 percent lean)
cup plain dry bread crumbs (recommended: Progresso)
extra-large eggs, beaten
cup ketchup (recommended: Heinz)
Directions 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.