A basic meatloaf combines sauteed onions and seasonings with ground chuck, bread crumbs and egg. Shaped on parchment paper, the mixture is topped with tomato ketchup and baked.
This recipe yields six servings.
Prep Time: 20 min.
Cook Time: 1 hr. 25 min.
Ready In: 1 hr. 45 min.
- 1 tbsp., olive oil
- 3 yellow onions, chopped
- 1 tsp., fresh thyme, chopped
- 2 tsp., kosher salt
- 1 tsp., freshly ground black pepper
- 3 tbsp., Worcestershire sauce
- 1/3 C., chicken stock or broth
- 1 tbsp., tomato paste
- 2 1/2 lbs., ground chuck (81 percent lean)
- 1/2 C., plain dry bread crumbs
- 2 extra-large eggs, beaten
- 1/2 C., ketchup
- Prepare the onions
- Make the meatloaf mixture
- Prepare for baking
Preheat the oven to 325 degrees Fahrenheit, and then heat the olive oil in a saute pan. Cook the onions over a medium-low heat with thyme, salt and pepper for up to 10 minutes or until the onions have softened. Turn off the heat and add the Worcestershire sauce, chicken stock and tomato paste. Allow to stand.
Place the onion mixture into a large bowl and combine with the ground chuck, bread crumbs and eggs. Avoid mashing the mixture because this will result in a denser texture.
Cover a sheet pan with parchment paper and place the meatloaf mixture onto it. Shape into a loaf. Spread the ketchup over the top of the loaf.
Place the meatloaf into the oven for up to 1 hour and 15 minutes or until the meatloaf is cooked throughout. The internal temperature should be 160 degrees. Serve immediately.