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<blockquote data-quote="moreluck" data-source="post: 133324" data-attributes="member: 1246">Individual Meat Loaves1 tablespoon olive oil3 cups chopped yellow onions1 teaspoon chopped fresh thyme leaves2 teaspoons kosher salt1 teaspoon fresh ground black pepper3 tablespoons worcestershire sauce1/3 cup low sodium chicken broth1 tablespoon tomato paste2 1/2 lbs 81% lean ground chuck1/2 cup plain breadcrumbs (recommended Progresso)2 extra-large eggs, beaten1/2 cup ketchup (recommended Heinz)<ol>
<li data-xf-list-type="ol">Preheat the oven to 350ºF.</li>
<li data-xf-list-type="ol">Heat the olive oil in a medium sauté pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8-10 minutes, until the onions are translucent but not brown. (We cooked ours longer, as we like them caramelized, 10-15 minutes).</li>
<li data-xf-list-type="ol">Off the heat, add the Worcestershire sauce, chicken broth, and tomato paste. Allow to cool slightly.</li>
<li data-xf-list-type="ol">In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork.</li>
<li data-xf-list-type="ol">DON&#039;T MASH or meatloaf will be dense.</li>
<li data-xf-list-type="ol">Divide the mixture into 6(10-11 oz)portions.(That is what the recipe calls for but we made them about 4-6 oz).</li>
<li data-xf-list-type="ol">Then shape each portion into a small loaf on a baking sheet.</li>
<li data-xf-list-type="ol">Spread about a tablespoon of ketchup on top of each portion.</li>
<li data-xf-list-type="ol">Bake for 40-45 minutes, until the internal temperature is 155º-160ºF and the meat loaves are cooked through.</li>
<li data-xf-list-type="ol">Serve hot.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 133324, member: 1246"] Individual Meat Loaves 1 tablespoon olive oil 3 cups chopped yellow onions 1 teaspoon chopped fresh thyme leaves 2 teaspoons kosher salt 1 teaspoon fresh ground black pepper 3 tablespoons worcestershire sauce 1/3 cup low sodium chicken broth 1 tablespoon tomato paste 2 1/2 lbs 81% lean ground chuck 1/2 cup plain breadcrumbs (recommended Progresso) 2 extra-large eggs, beaten 1/2 cup ketchup (recommended Heinz) [LIST=1] [*]Preheat the oven to 350ºF. [*]Heat the olive oil in a medium sauté pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8-10 minutes, until the onions are translucent but not brown. (We cooked ours longer, as we like them caramelized, 10-15 minutes). [*]Off the heat, add the Worcestershire sauce, chicken broth, 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 meatloaf will be dense. [*]Divide the mixture into 6(10-11 oz)portions.(That is what the recipe calls for but we made them about 4-6 oz). [*]Then shape each portion into a small loaf on a baking sheet. [*]Spread about a tablespoon of ketchup on top of each portion. [*]Bake for 40-45 minutes, until the internal temperature is 155º-160ºF and the meat loaves are cooked through. [*]Serve hot. [/LIST] [/QUOTE]

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