- 1 tbsp good olive oil
- 3 c chopped yellow onions (3 onions)
- 1 tsp chopped fresh thyme leaves
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 tbsp Worcestershire sauce
- 1/3 c canned chicken stock or broth
- 1 tbsp tomato paste
- 2 1/2 lbs. ground chuck (81% lean)
- 1/2 c plain dry bread crumbs (recommended: Progresso)
- 2 extra large eggs, beaten
- 1/2 c ketchup (recommended: Heinz)
Adapted from foodnetwork.com
Preheat oven to 325.
Heat olive oil in a medium saute pan. Add onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8-10 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 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.