individual meatloaf

Categories: Meat, Posted by Sandy Bergsten


1 tsp good olive oil

1 1/2 cups chopped yellow onions

1/4 teaspoon dried thyme

1 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 1/2 tablespoons Worcestershire sauce

3 Tablespoon chicken broth

1 ½ teaspoon tomato paste

1 1/4 pounds ground beef and ground pork (about a 2/3 to 1/3 ratio)

1/4 cup plain dry bread crumbs (recommended: Progresso)

1 extra-large egg, beaten

1/4 cup ketchup (preferbly Heinz)



Preheat the oven to 350 degrees F. 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 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 and ground pork, onion mixture, bread crumbs, and egg, and mix lightly with a fork. Don't mash or the meatloaf will be dense. Divide the mixture into 4 (8 to 10-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.


Makes 4

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