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Meat Loaf

Source of Recipe


Ina Garten, "Barefoot Contessa"



List of Ingredients



• 1 Tbsp good olive oil
  
• 3 cups chopped yellow onions (3 onions)
  
• 1 tsp chopped fresh thyme leaves
  
• 2 tsp kosher salt
  
• 1 tsp freshly ground black pepper
  
• 3 Tbsp Worcestershire sauce
  
• â…“ cup canned chicken stock or broth
  
• 1 Tbsp tomato paste
  
• 2½ pound ground beef (81% lean)
  
• ½ cup plain dry breadcrumbs
  
• 2 extra-large eggs, beaten
  
• ½ cup catsup (recommended: Heinz)
  






Instructions



1. Preheat the oven to 325° F.
   
   
2. Heat the olive oil in a medium sauté 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.
   
   
3. In a large bowl, combine the ground beef, 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 catsup evenly on top. Bake for 1 to 1¼ hours, until the internal temperature is 160° 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.
   
   Makes 6 servings