Individual Meatloaf

1 tablespoon good olive oil	3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves	2 teaspoons kosher salt
1 teaspoon freshly ground black pepper	3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth	1 tablespoon tomato paste
1 1/2 pounds ground chuck (81 percent lean)	1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten	1/2 cup ketchup (recommended: Heinz)

Preheat the oven to 350 degrees F.
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 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.

Yield: 6 servings