Mini meat loaves

I decided to give our home a little warmth by turning on the oven and baking some goods.

Recipe: Mini meat loaves (2 loaves)

Ingredients:
- 2/3 lb lean ground beef
- 1 small onion, finely chopped
- 1 egg
- 1/4 cup bread crumbs
- 3-4 TB stone ground rye flour
- 1/2 cup ketchup
- 2 tp worcestershire sauce
- 1/2 tp salt
- 1 tp black pepper
- 1 tp dried oregano flakes
- 2 tp dried parsley flakes
- 1/2 tp dried thyme

Procedure:
1. Beat egg with spices, herbs, salt and worcestershire sauce.
2. Use hands to mix together beef, chopped onion, bread crumbs. Then add the egg mixture and knead.
3. Add ketchup and continue kneading.
4. Use rye flour to adjust the hydration of the mixture until it forms a smooth dough.
5. Bake at 350F for 30-40 minutes. Cover loaf top with foil when top is dry.

Results:
12:28pm, all ingredients except rye flour:

12:40pm, mixing ingredients:

12:42pm, final mixture after adjustment:

12:49pm, mixture filled in pan:

12:49pm, mixture height:

12:49pm, to bake at 350F:

1:29pm, interior temperature reaching 160F, but loaf not holding together very well:

1:39pm, loaves baked another 10 minutes to dry off some liquid:

1:57pm, loaf 1 cooled, and opened to serve; it falls apart:

1:59pm, interior of loaf 1:

7:20pm, loaf 2 very carefully turned out:

7:20pm, loaf 2's side:

7:20pm, loaf 2's bottom:

Observations:
1. In this experiment, I have run out of bread crumbs, so I use rye flour and see what happens. As a result, this loaf does not hold together as well as the loaf that uses bread crumbs.
2. Despite that the loaf does not hold very well when it's just out of oven, its flavor is very good.