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Meat Loaf
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Ina Garten
| 1 tablespoon | good olive oil |
| 3 cups | chopped yellow onions, (3 onions) |
| 1 teaspoon | chopped fresh thyme leaves |
| 2 teaspoons | kosher salt |
| 1 teaspoon | freshly ground black pepper |
| 3 tablespoons | Worcestershire sauce |
| 1/3 cup | canned chicken stock |
| broth, alternative | |
| 1 tablespoon | tomato paste |
| 2 1/2 pounds | ground chuck, (81 percent lean) |
| 1/2 cup | blanched almond meal |
| 2 | eggs, extra-large, beaten |
| 1/2 cup | ketchup, (recommended: Heinz) |
Preheat the oven to 325 degrees F.
Heat the olive oil in a medium saute 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.
In a large bowl, combine the ground chuck, 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 ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees 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.
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