Meatloaf

70 mins
Serves 2
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Directions

  1. 1Unwrap 1 pound of ground chuck and place it in a large mixing bowl.
  2. 2Heat 1/2 tablespoon of olive oil in a medium sauté pan.
  3. 3Add 1 1/2 cups of chopped yellow onions to the pan.
  4. 4Add 1/2 teaspoon of chopped fresh thyme leaves.
  5. 5Add 1 teaspoons of kosher salt.
  6. 6Add 1/2 teaspoon of freshly ground black pepper.
  7. 7Cook the onions over medium-low heat, stirring occasionally for about 10 minutes until translucent but not brown.
  8. 8Remove the pan from the heat.
  9. 9Add 1 1/2 tablespoons of Worcestershire sauce.
  10. 10Add 1/4 cup of chicken stock.
  11. 11Add 1/2 tablespoon of tomato paste.
  12. 12Mix everything together and set aside to cool slightly.
  13. 13Add the cooled onion mixture to the ground chuck in the large mixing bowl.
  14. 14Add about 1/4 cup of dried breadcrumbs to the bowl.
  15. 15Crack 1 egg into a small bowl and whisk them with a fork.
  16. 16Pour the whisked eggs over the meat mixture.
  17. 17Mix all ingredients gently with a fork or your hands, ensuring not to compact the meat, until everything is combined.
  18. 18Form the meatloaf mixture into one large loaf shape on a half sheet pan lined with parchment paper.
  19. 19Spread 1/4 cup of ketchup evenly over the top of the meatloaf.
  20. 20Place the meatloaf in an oven preheated to 350°F (175°C).
  21. 21Fill a separate pan with very hot tap water.
  22. 22Place the pan of hot water on the rack below the meatloaf in the oven.
  23. 23Bake for about 1 hour to 1 hour and 10 minutes, or until an instant-read thermometer inserted into the center reads 155-160°F (68-71°C).
  24. 24Carefully remove the meatloaf from the oven.
  25. 25Transfer the meatloaf from the sheet pan to a serving plate using a large spatula.
  26. 26Slice the meatloaf into thick pieces.
  27. 27Garnish with fresh parsley for presentation.

Ingredients

  • 1 pounds ground chuck
  • 0.5 tablespoon olive oil
  • 1.5 cups yellow onions
  • 0.5 teaspoon chopped fresh thyme leaves
  • 1 teaspoons kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 1.5 tablespoons Worcestershire sauce
  • 0.25 cup chicken stock
  • 0.5 tablespoon tomato paste
  • 0.25 cup dried breadcrumbs
  • 1 ea. eggs
  • 0.25 cup ketchup

Equipment

medium saute panbowlforksheet panknifeinstant-read thermometerserving platespatula

Tips

  • Use ground chuck that is not too dry for a better meatloaf texture.
  • Break eggs into a separate small bowl to easily remove any eggshell.
  • Mix meatloaf ingredients with a fork or hands to aerate and prevent a dense texture.
  • Form the meatloaf into an even shape to ensure it cooks evenly.
  • Place a pan filled with very hot tap water underneath the meatloaf in the oven to keep it moist.
  • Use an instant-read thermometer to check the meatloaf's internal temperature, aiming for 155-160°F (68-71°C) at its center.