I'm a big fan of meatloaf so I was happy to see this choice. I looked at the recipe though and it seemed like a pretty standard meatloaf. The only thing that seemed a little out of the ordinary was the amount of the onions and the fact that you pre-cook the onions.
After making these I can honestly say I have no idea what people commenting on these are raving about. Not that there was anything wrong with them - they just seemed pretty ordinary to me. Maybe I have spoiled myself but most good meatloaf recipes I have used have more than one type of meat, maybe some bacon, and probably something better than ketchup on top. I am clearly in the minority from what I see in the comments on foodnetwork and the barefoot bloggers that have done this so far. I might make this again in the future and try to dress it up a bit but it is definitely not my favorite meatloaf.
Thanks to Tonya at What's on my Plate for this selection. She has a very varied blog. A lot of vegetarian cooking (obviously not all if she chose meatloaf) and even has an entry on making your own butter.
Individual Meat Loaves(Source: Foodnetwork.com )Serves 6Ingredients
- 1 tablespoon good olive oil
- 3 cups chopped yellow onions (3 onions)
- 1 teaspoon chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons Worcestershire sauce
- 1/3 cup canned chicken stock or broth
- 1 tablespoon tomato paste
- 2 1/2 pounds ground chuck (81 percent lean)
- 1/2 cup plain dry bread crumbs (recommended: Progresso)
- 2 extra-large eggs, beaten
- 1/2 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.