Mini Meatloaf for one

1 Tbls. olive oil
1 cups sweet onions, chopped (from 2-3 large onions)
2 tsp. chopped fresh thyme leaves
2 tsp. kosher salt
1 tsp. Freshly cracked black pepper

Mushrooms sliced

1 clove garlic

1 tablespoon of butter

2 tablespoons of soy sauce 
1/3 cup chicken stock
1 Tbls. tomato paste
1 lb. ground chuck (81% lean)
1/2 cup bread crumbs
1 eggs, beaten
1/2 cup tomato sauce
fresh parsley, minced, for garnish

Preheat your oven

Preheat your oven to 350 degrees F.

Caramelizing the onions is one of the key flavors in this dish. 

Grab your onions.  Remove the peels and dice them up. In a deep-dish saucepan place olive oil in and heat over medium heat then add your onions to the pan with a little salt then add the thyme, and black pepper, Stir to combine. Cook over medium heat for 8-10 minutes, stirring occasionally, until translucent and brown. (Keep an eye on your heat and turn it down if need be. You want them to brown, but not stick to the pan and burn.)

Once the onions are browned remove the pan from the heat and add the mushroom soy sauce (to make this simply slice your mushrooms up and sauté in a pan with 1 tablespoon of butter and 1 minced garlic clove until golden brown Add 2 tablespoon of soy sauce and mix together – you now have mushroom soy sauce) tomato paste, and chicken stock to the pan with the onions and mushrooms. Stir to combine. Set the pan aside for a minute or two while you deal with the meat.

Place your ground beef in a mixing bowl add breadcrumbs and 1 beaten egg and combine. Use your hands to mix makes things easier and faster. Add Onion and mushroom mixture and combine. 

Using either a baking sheet or a small baking dish, make your mini meatloaves and place them on a cookie sheet or in the baking dish.

I don’t use ketchup on my meatloaf, I use actual tomato sauce and I pour it on top about 10 minutes before I take it out of the oven. I also covered the entire top of the meatloaf. I make a few of these at one time and freeze the ones I don’t use for the immediate dinner. This way I only have to defrost and reheat when I want to eat them again. Bake them originally at 350 degrees F for about 30 minutes or less. 

Artist and Author Elizabeth Kilbride is a former political operative, author, scriptwriter, historian, and journalist. business professional, creative artist, and life coach consultant. Ms. Kilbride holds a Master's in Criminology and a BS in Business Management she stepped out of the loop for a while but is now back with a powerful opinion and voice in the direction of this country and our economy. As a life coach, she is available to counsel individuals to enjoy their dreams and a better life. Ms. Kilbride loves to travel, and photograph her surroundings and is also a gourmet cook who loves to garden and preserve food for the winter months.