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
