Ina Garten's Meat Loaf
, 1 h 30 min, Serves 6
A classic American meatloaf with caramelized onions, Worcestershire and tomato paste, topped with ketchup and baked until cooked through.
| prepPreheat oven to 325°F / 163°C | |||||
| prepLine a sheet pan with parchment paper | |||||
| 1 tablespoon good olive oil | Cook onions, thyme, salt & pepper 8–10 min | Stir in Worcestershire, stock & tomato paste; cool | Combine ground chuck, onion mixture, bread crumbs & eggs; mix lightly | Shape into loaf on parchment; spread ketchup on top | Bake 325°F / 163°C, 60–75 min until 160°F internal temp |
| 480 g chopped yellow onions | |||||
| 1 teaspoon chopped fresh thyme leaves | |||||
| 2 teaspoons kosher salt | |||||
| 1 teaspoon freshly ground black pepper | |||||
| 3 tablespoons Worcestershire sauce | |||||
| 80 ml canned chicken stock or broth | |||||
| 1 tablespoon tomato paste | |||||
| 1.1 kg ground chuck (81 percent lean) | |||||
| 60 g plain dry bread crumbs | |||||
| 2 extra-large eggs, beaten | |||||
| 120 ml ketchup | |||||
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