Ina Garten Meat Loaf

* 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 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, 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.

Cook's tips: This recipe is for individual meat loaves. I made the recipe and split it into two separate meat loaves. I cooked one and then the next night I cooked the other. We were amazed to find that the meat loaf made with the mixture that had been refrigerated overnight had much more flavor.

I used an 80%-20% ground beef mix. If you prefer you can make one or two loaves, cook for one hour to one hour fifteen minutes at 350 until the internal temp is 155 - 160 degrees F.