Meat Loaf

This recipes is for individual meat loaves and double what I usually make for my family. I cut it in half and make large loaf. Definitely the best meatloaf recipe I've made.

1 tablespoon good olive oil
3 cups chopped yellow onions
1 teaspoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
3 tablespoons worcestershire sauce
1/3 cup 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

Preheat the oven to 350 degrees. 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. Divide the mixture into 6 (10-11 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 and the meatloaves are cooked through. Serve hot.

Source: Ina Garten