Individual Meat Loaves (Barefoot Contessa) Ina Garten

1. 1

   Preheat the oven to 350u00b0F.

2. 2

   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 8-10 minutes, until the onions are translucent but not brown. (We cooked ours longer, as we like them caramelized, 10-15 minutes).

3. 3

   Off the heat, add the Worcestershire sauce, chicken broth, and tomato paste. Allow to cool slightly.

4. 4

   In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork.

5. 5

   DON'T MASH or meatloaf will be dense.

6. 6

   Divide the mixture into 6(10-11 oz)portions.(That is what the recipe calls for but we made them about 4-6 oz).

7. 7

   Then shape each portion into a small loaf on a baking sheet.

8. 8

   Spread about a tablespoon of ketchup on top of each portion.

9. 9

   Bake for 40-45 minutes, until the internal temperature is 155u00b0-160u00b0F and the meat loaves are cooked through.

10. 10

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.