Easy Meat Loaf

Honestly, the best meatloaf ever! Never realized that over-working the meat made my own meatloaf like a brick. Moist, great seasoning and leftovers! A keeper! Thanks, Ina
Photo by Diane H.
Adapted from foodnetwork.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

6

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from foodnetwork.com

Ingredients

  • Ingredients

  • 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

  • 2 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)

Directions

Directions Preheat the oven to 325 degrees F. Heat the olive oil in a medium saute 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 meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

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