I have made almost every recipe for meatloaf. They usually come out OK, but this one was particularly good. Enjoy!
- 1 Tbsp. good olive oil
- 3 yellow onions, chopped (approx. 3 cups)
- 1 tsp. fresh thyme leaves, chopped
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 3 Tbsp. Worcestershire sauce
- 1/3 cup canned chicken stock or broth
- 1 Tbsp. tomato paste
- 1 lb. ground beef
- 1 lb. Circle b Ranch ground pork
- ½ cup plain panko crumbs
- 2 extra-large eggs, beaten
- ½ cup Marina’s ketchup
- Preheat oven to 325° F.
- Heat the olive oil in a medium sauté pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8-10 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 beef, ground pork, onion mixture, panko crumbs, and eggs; mix lightly with a fork. Don’t mash or the meatloaf 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 1-1 ¼ hours, until internal temperature of loaf reaches 160° F, and meatloaf is cooked through.