Meatloaf with a Pulse

Prep Time: 20 minutes

Cook Time: 60+ minutes

3lbs. Ground Chuck (if you can’t find ground chuck, ask the butcher to grind up a boneless chuck roast)

2 tablespoons Olive Oil

1 large Vidalia or Sweet Onion

1-2 Yellow Onions, chopped fine

4 cloves fresh Garlic, minced

1 teaspoon chopped fresh Thyme, plus several whole sprigs

Salt and Pepper

4 tablespoons Worcestershire sauce 

1/2 cup water (if not using Better than Bouillon, use 1/2 cup Chicken or Beef Stock)

1 teaspoon Better than Bouillon (chicken or beef) 

2 tablespoons Tomato Paste

1/2 cup plain Bread crumbs

 2 Eggs

1 cup Ketchup, or to taste

Preheat oven to 350 degrees Fahrenheit.

In a large skillet, heat olive oil. Add chopped onions, thyme, salt and pepper and throw in a few sprigs of whole thyme, which will later be removed. Sauté for a few minutes then add garlic and sauté until translucent, soft, and slightly caramelized. Remove the stems of thyme and place the onions and garlic in a bowl or on a plate to cool.

Into a large mixing bowl add the eggs and beat with a fork then add water, bouillon (or stock), tomato paste, worcestershire sauce, bread crumbs, salt, pepper, then ground chuck. Add the cooled onion mixture and mix with your hands or a fork, until ingredients are just incorporated. Don’t over mix or mash, or the meatloaf will be dense. 

Shape into a loaf, spread ketchup over the top and sides, and cook in the pan of choice. I use a cast iron skillet. Bake for about 60-75 minutes, or until the internal temp is 155 degrees Fahrenheit. Let rest at least 10 minutes before moving to a platter to cut and serve.  

Submitted By: Nichole Perry, EMT-Paramedic


Massachusetts, USA