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