Individual Meat Loaves (Barefoot Contessa) Ina Garten - cooking recipe

Ingredients

1 tablespoon olive oil
3 cups chopped yellow onions
1 teaspoon chopped fresh thyme leave
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup low sodium chicken broth
1 tablespoon tomato paste
2 1/2 lbs 81% lean ground chuck
1/2 cup plain breadcrumbs (recommended Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended Heinz)

Preparation

Preheat the oven to 350\u00b0F.
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 8-10 minutes, until the onions are translucent but not brown. (We cooked ours longer, as we like them caramelized, 10-15 minutes).
Off the heat, add the Worcestershire sauce, chicken broth, 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 meatloaf will be dense.
Divide the mixture into 6(10-11 oz)portions.(That is what the recipe calls for but we made them about 4-6 oz).
Then shape each portion into a small loaf on a baking sheet.
Spread about a tablespoon of ketchup on top of each portion.
Bake for 40-45 minutes, until the internal temperature is 155\u00b0-160\u00b0F and the meat loaves are cooked through.
Serve hot.