Individual meat loaves

  • 1 tbsp good olive oil
  • 3 onions, finely chopped
  • 1 tsp chopped fresh thyme leaves
  • 2 tsp salt, or to taste
  • 1 tsp freshly ground black pepper
  • 3 tbsp Worcestershire sauce
  • 75ml chicken stock
  • 1tbsp tomato puree
  • 1.25kg good quality minced beef
  • 125g toasted breadcrumbs
  • 2 eggs
  • 125ml tomato ketchup
1) Preheat the oven to 180C/Gas mark 4. 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.

2) Off the heat, add the Worcestershire sauce, chicken stock and tomato puree. Allow to cool slightly. In a large bowl combine the minced beef, onion mixture, breadcrumbs and eggs. Mix lightly with a fork. Don't mash or the meatloaf will be dense.

3) Divide the mixture into 6 equal portions, shape each one into a small loaf and place on a baking tray. Spread about one tbsp of tomato ketchup on the top of each portion.

4) Bake for 40 to 45 minutes, until the juices run clear when a sharp knife is inserted and the meat loaves are cooked through. Serve hot.

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