Meat Loaf - 2017 Barrel Select Norton
- 1 tbsp good olive oil
- 3 cups chopped yellow onions (3 onions)
- 1 tsp chopped fresh thyme leaves
- 2 tsps kosher salt
- 1 tsp freshly ground black pepper
- 3 tbsps Worcestershire sauce
- 1/3 cup canned chicken stock or broth
- 1 tbsp tomato paste
- 2 1/2 lbs ground chuck (81 percent lean)
- 1/2 cup plain dry bread crumbs (recommended: Progresso)
- 2 extra-large eggs, beaten
- 1/2 cup ketchup (recommended: Heinz)
1. Preheat the oven to 325 degrees F.
2. 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.
3. 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.