Easy Meatloaf
ID: cc5072ba...
This classic meatloaf is shockingly easy to make, light, and packed with flavor. Sautéed onions, fresh thyme, Worcestershire sauce, and chicken stock keep it incredibly moist, topped with a sweet layer of ketchup.
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🍳 Cooking Flow
Sauté onions with thyme, salt, and pepper, then mix in Worcestershire sauce, chicken stock, and tomato paste off the heat. → Gently combine the cooled onion mixture with the ground chuck, bread crumbs, and beaten eggs without overworking the meat. → Form into a rectangular loaf on a parchment-lined baking sheet and spread ketchup evenly over the top. → Bake at 325°F for 1 to 1.15 hours with a pan of hot water placed on the rack below until the internal temperature reaches 155-160°F.
Cooking Steps
Brief Cooking Order
Sauté onions with thyme, salt, and pepper, then mix in Worcestershire sauce, chicken stock, and tomato paste off the heat. → Gently combine the cooled onion mixture with the ground chuck, bread crumbs, and beaten eggs without overworking the meat. → Form into a rectangular loaf on a parchment-lined baking sheet and spread ketchup evenly over the top. → Bake at 325°F for 1 to 1.15 hours with a pan of hot water placed on the rack below until the internal temperature reaches 155-160°F.
Introduction
This classic meatloaf is shockingly easy to make, light, and packed with flavor. Sautéed onions, fresh thyme, Worcestershire sauce, and chicken stock keep it incredibly moist, topped with a sweet layer of ketchup.
Step 1
Prepare the ingredients and place 2 1/2 pounds of ground chuck into a large mixing bowl.
Step 2
Heat 1 tablespoon of olive oil in a medium sauté pan over medium-low heat, and add 3 cups of chopped yellow onions.
Step 3
Add 1 teaspoon of chopped fresh thyme, 2 teaspoons of kosher salt, and 1 teaspoon of ground black pepper to the onions. Cook for about 10 minutes, stirring occasionally, until the onions are translucent but not browned.
Step 4
Remove the pan from the heat and stir in 3 tablespoons of Worcestershire sauce, 1/3 cup of chicken stock, and 1 tablespoon of tomato paste. Set aside to cool slightly.
Step 5
Pour the slightly cooled onion mixture directly over the ground chuck in the large bowl.
Ingredients List
Important Notes
To keep the meatloaf light and tender rather than dense, use a fork or your hands to gently combine the ingredients instead of mashing them.
Placing a pan of hot water in the oven under the meatloaf creates steam, which keeps the top from cracking and ensures a moist finish.
Let the cooked onion mixture cool slightly before adding it to the raw meat and eggs to prevent cooking the eggs prematurely.
Shape the loaf as evenly as possible to guarantee uniform cooking throughout.
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