Ina Gartin’s Mini Meat Loaves

Ingredients

• 1 tablespoon good olive oil
• 3 cups chopped yellow onions (3 onions)
• 1 teaspoon chopped fresh thyme leaves – this is key don’t skip this ingredient
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons Worcestershire sauce
• 1/3 cup canned chicken stock or broth (I used bone broth)
• 1 tablespoon tomato paste
• 2 1/2 pounds ground chuck (81 percent lean) – I have used leaner options but it is not as flavorful and juicy
• 1/2 cup plain dry bread crumbs (I used Gluten free ones)
• 2 extra-large eggs, beaten
• 1/2 cup ketchup

Instructions

1. 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.
2. 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. This is Key!!! Do NOT over mix it.
3. 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.

They will have a “fat pool” around them on the parchment paper. Just scrape that off and throw it away and serve warm with garlic mashed potatoes and the roasted Roma tomato recipe linked her

Enjoy friend. This is one of our favorites.