I saw this recipe from Ina Garten in House Beautiful
Magazine. It was featured along with her recipe for Barefoot
Contessa's Roasted Tomatoes, which are delicious and a perfect accompaniment
to this meat loaf. As you can see from the pictures below this recipe
did not disappoint. The meatloaf was perfect, in both appearance and taste.
It was flavorful and moist. You'll be proud to serve this to family and
friends. The thyme is a very special addition. It's becoming one of my
favorite dinner recipes.
read my "cook's tips" following the recipe.
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.
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.
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
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.