Prep time: 20 minutes
Cook time: 1 hour 25 minutes
Yield: 6 servings

Ingredients:

  • 1 Tb. olive oil
  • 1 cup yellow onion, chopped
  • 1 tsp. fresh thyme, chopped
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 3 Tb. Worcestershire sauce
  • 1/3 cup chicken broth
  • 1 Tb. tomato paste
  • 2 ½ lbs. ground chuck (80-85%)
  • 1/2 cup plain bread crumbs
  • 2 eggs, beaten
  • 1/2 cup ketchup

Directions:

  • 1

    Preheat oven to 325°F. Then heat some olive oil in a medium pan.

  • 2

    Add chopped onions, thyme, salt and pepper. Cook on medium-low heat for about 8 to 10 minutes. Stir every so often. The onions should be soft and clear, not brown.

  • 3

    Turn off the heat. Stir in Worcestershire sauce, chicken stock and tomato paste. Let it cool a bit.

  • 4

    In a large bowl, mix the ground chuck with the cooled onion mixture, bread crumbs and eggs. Use a fork and mix gently. Don’t mash it, or the meat loaf will turn out dense.

  • 5

    Shape the mixture into a loaf and place it on a baking sheet lined with parchment paper. Spread ketchup evenly over the top.

  • 6

    Bake at 325°F for 1 to 1 1/4 hours, or until the center reaches 160°F and the meat loaf is cooked through.

Pro Tip: Place a pan of hot water on the lowest rack in the oven while baking. It will keep the meatloaf moist and prevent the top from cracking.