• 1 tablespoon olive oil
• 3   yellow onions, chopped
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons Worcestershire sauce
• 1/3 cup  chicken stock or broth
• 1 tablespoon tomato paste
• 2  pounds ground chuck
• 1/2 pounds Italian sausage
• 1/2 cup  bread crumbs
• 2 extra-large eggs, beaten
• 1/2 cup ketchup

• Preheat the oven to 350 degrees F.
•  Heat the olive oil in a medium saute 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.

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