How to Cook Ina Garten's Individual Meat Loaves

by Kent M

Makes 7-8 individual loaves. This is one of the very few meat loaf recipes that's actually good, and worth sharing. Hope you enjoy it.

Supplies

  • 1 Tablespoon olive oil
  • 2 yellow onions (minced)
  • ½ Teaspoons dried thyme (1 tsp if using fresh)
  • 2 Teaspoons Kosher salt
  • 1 Teaspoon freshly ground black pepper
  • 3 Tablespoons Worcestershire sauce
  • ⅓ Cups beef broth
  • 1 Tablespoon tomato paste
  • 2 ½ Pounds ground chuck
  • ½ Cups dry breadcrumbs
  • 2 large or extra large eggs
  • ⅓ Cups ketchup
  • 3 Tablespoons light or golden brown sugar
  • 2 Teaspoons Prepared yellow mustard
  • Instructions

    Step 1

    Supplies you'll need (forgot the brown sugar & mustard😦)

    Step 2

    In a 12 inch sauté pan, heat olive oil over medium-low heat and add the onion, thyme, salt and pepper. Cook for 8-10 minutes until onions are translucent but not brown. Preheat oven to 350 degrees.

    Step 3

    Remove the pan from the heat and stir in the beef broth, Worcestershire sauce and tomato paste. Allow to cool for about 20 to 30 minutes.

    Step 4

    Add the ground chuck, 2 beaten eggs and bread crumbs, and cooled onion mixture in a large bowl.

    Step 5

    Mix the ingredients from step 4 with a fork. Using a fork will make the loaves less dense.

    Step 6

    Form 8oz portions of meat loaf mixture into individual football shaped loaves on a lightly greased rimmed backing sheet.

    Step 7

    For the glaze, mix the ketchup, brown sugar and mustard in a small bowl.

    Step 8

    Generously brush the top of each loaf & bake for 40 minutes.

    Step 9

    Allow to cool for about 5 minutes and serve.