Scale

1 tbsp olive oil

1 large yellow onion, chopped

1 tsp salt

1/2 tsp black pepper

1 tsp fresh thyme leaves (or 1/2 tsp dried)

1/3 cup Worcestershire sauce

1/3 cup chicken stock

1 tbsp tomato paste

2 1/2 lbs ground beef (80/20)

1 cup plain dry breadcrumbs

2 large eggs, beaten

1/2 cup ketchup (for topping)

1. Preheat oven to 325°F (165°C). Line a sheet pan with parchment paper.

2. Heat olive oil in a skillet over medium heat. Add chopped onion, salt, pepper, and thyme. Sauté for 8–10 minutes until softened.

3. Add Worcestershire sauce, chicken stock, and tomato paste. Simmer 1–2 minutes. Let cool slightly.

4. In a large bowl, combine ground beef, onion mixture, breadcrumbs, and eggs. Mix lightly with a fork—don’t overwork.

5. Form into a loaf shape on the prepared baking sheet.

6. Spread ketchup evenly on top.

7. Bake 1 hour 15 minutes or until internal temperature reaches 160°F.

8. Let rest 5–10 minutes before slicing and serving.

Use a mix of ground beef and ground pork for added flavor.

Leftovers make amazing sandwiches the next day.

For a glazed top, mix ketchup with a bit of brown sugar and Dijon mustard.

Keywords: ina garten meatloaf recipe, classic meatloaf, comfort food meatloaf