BB: Individual Meat Loaves

I wish I could say I'm surprised that it's been two weeks since I last posted, but it's been two weeks since I cooked anything in my kitchen. I apologize for my lack of attendance, but it's been a rough two weeks schedule-wise and life-wise. I won't regale you with details, but suffice it to say I am very glad to be back to a normal working schedule and back in my kitchen. I was very excited upon my return to see that Tonya, of What's on My Plate? chose Individual Meat Loaves for this week's Barefoot Bloggers recipe. It was just the kind of comfort food I needed, and different from the meat loaf I made a few weeks back. My husband loves meat loaf and I love to try new recipes, hoping I'll find just the right one. Someday I must get my hands on his grandmother's recipe, but until then it's great to mix up different things and see how the results compare. This made for a great, comforting dinner along with some mashed potatoes. It's meat loaf the way I think meat loaf should be: simple and uncluttered by a ton of seasonings. The only modification I made was to cut the recipe in half and instead of shaping it into 3 loaves, I shaped it into 4 but left the cooking time the same. I always love the end piece of meat loaf, so making them individually like this gave them that nice "crust" that I love about those end pieces. Be sure to check and see how the other Barefoot Bloggers fared with this!

Individual Meat Loaves

adapted from Ina Garten

makes 4 servings

Ingredients:

1/2 Tbs. olive oil

1 onion, finely chopped

1/2 tsp. fresh chopped thyme leaves

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1 1/2 Tbs. Worcestershire sauce

3 Tbs. canned chicken broth

1/2 Tbs. tomato paste

1 lb. ground chuck (81% lean)

1/4 C. plain dry bread crumbs

1 large egg, beaten

4 Tbs. ketchup

Directions:

Heat oven to 350 degrees.

Put oil in a medium sized saute pan.

Add onions, thyme, salt and pepper. Cook over medium low heat, stirring occasionally, for 8 to 10 minutes, until onions are translucent and not brown.

Remove from heat and add the Worcestershire sauce, chicken broth, and tomato paste.

Allow mixture to cool slightly.

In a large bowl, combine the beef, bread crumbs, egg, and onion mixture. Do not mash, but stir until well combined.

Divide the mixture into 4 even portions and place on a baking sheet. Shape with hands into small loaves.

Spread 1 Tbs. of ketchup on each loaf.

Bake for 45 minutes, until the meat is cooked through.

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