Mini Comfort Food


DSC_3978Mini Meatloafs

Granted, not my best photo but, so what, when the meatloaf is this good, I was lucky to have time to take a photo!


1 tablespoon good olive oil

3 cups chopped fresh thyme leaves

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons worcestershire sauce

1/3 canned chicken stock or broth

1 tablespoon tomato paste

2 1/2 pounds ground chuck (81 percent lean)

1/2 cup plain dry bread crumbs

2 extra large eggs, beaten

1/2 cup ketchup

4 strips of Bacon


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.  Take the pan off of the heat and 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 8 portions and shape each portion into a small loaf on a sheet pan covered with parchment paper or use a mini meatloaf pan.  (I tried to post a link but amazon wasn’t cooperating so you will need to google this one yourself. :))

Place half of a slice of bacon on top of each meatloaf and then spread 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 though.  Turn the broiler on and allow the bacon to crisp up just a little.  Watch carefully and serve hot.  Enjoy! xo


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