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mini-meatloafs, taber corn, mashed potatoes

September 18, 2008

The lowly meatloaf does not photograph well. 

But it tastes swell!  Made with ground steak, bacon and thyme – yum.  And Taber corn we bought by the side of the road – a fine Alberta September tradition. 

Thanks to the Barefoot Contessa for the recipe.  I love that it makes six mini-meatloafs.  Mini-things are cute.

(The only addition I made was I chopped up half a package of bacon and browned it along with the onions and thyme).

Ina Garter on Food Network

1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1/2 package bacon, chopped into 1/2 inch pieces

1 teaspoon chopped fresh thyme leaves
2 teaspoons  salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup chicken stock 
1 tablespoon tomato paste
2 1/2 pounds ground steak
1/2 cup plain dry bread crumbs
2 extra-large eggs, beaten
1/2 cup ketchup


Preheat the oven to 350 degrees F.
Heat the olive oil in a medium saute pan. Add the bacon, 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 steak onion mixture, bread crumbs, and eggs, and mix lightly with a fork.  Divide the mixture into 6 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 45 minutes.


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