Meat Loaf
This recipe creates a classic meatloaf featuring ground chuck, sautéed onions, fresh thyme, and a simple ketchup glaze. The key to a tender loaf is gentle mixing. Baked until an internal temperature of 160°F is reached, it yields a comforting and flavorful main course.
Equipment
- 1 Medium Saute Pan
- 1 Large Mixing Bowl
- 1 Sheet Pan
- 1 Parchment Paper
- 1 Meat Thermometer Essential for ensuring proper doneness.
Ingredients
Main
- 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
Instructions
- 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.
Notes
Achieving translucent onions without browning is crucial for a cleaner flavor profile; a low-medium heat and patience are key. When mixing the meat, resist overworking it; a light touch with a fork will ensure a tender, rather than dense, meatloaf. For an even richer flavor, consider briefly caramelizing a portion of the onions before adding them to the mixture. A pan of hot water in the oven can prevent cracking, ensuring a smooth top. For an elevated finish, a blend of ketchup and a touch of brown sugar or apple cider vinegar can create a more complex glaze.