Description
A rich, juicy meat loaf made with ground chuck, sautéed onions, herbs, and a ketchup glaze. Perfect for a comforting family dinner with elegant flavor.
Ingredients
- 1 tablespoon good olive oil
- 3 cups chopped yellow onions (about 3 medium 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
- 2½ pounds ground chuck (about 81% lean)
- ½ cup plain dry bread crumbs
- 2 extra-large eggs, beaten
- ½ cup ketchup
Instructions
- Preheat the oven to 325 °F (about 163 °C).
- In a medium sauté pan, heat the olive oil over medium‑low heat. Add the chopped onions, thyme, salt, and pepper. Cook, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not browned. Remove from heat, then stir in the Worcestershire sauce, chicken stock, and tomato paste. Let this mixture cool slightly.
- In a large bowl, combine the ground chuck, the cooled onion mixture, bread crumbs, and beaten eggs. Mix gently with a fork to avoid compacting the meat.
- Shape the mixture into a rectangular loaf on a sheet pan lined with parchment paper. Spread the ketchup evenly over the top.
- Bake for 1 to 1¼ hours, or until the internal temperature reaches 160 °F (71 °C).
- Let the meat loaf rest for a few minutes before slicing and serving hot.
Notes
- Do not overmix the meat to keep the loaf tender.
- Use a thermometer to ensure proper doneness (160°F).
- Try barbecue sauce instead of ketchup for a smoky twist.
- Can be made ahead and refrigerated before baking.
- Freeze slices with parchment between for easy reheating.
