It had been a long time since David and I had meatloaf. I used to make one using a Lipton Onion Soup Mix packet, but do you know how much sodium and other weird long word ingredients are in that stuff? WAY TOO MUCH!! I decided I was going to make a meatloaf without that junk. A meatloaf that was made with ingredients I could pronounce and knew where they came from. I was inspired by a recipe from Ina Garten (no surprise there, right?) and adapted it to suite our taste. Here’s how I made it:
The Mountain Kitchen Meatloaf
- 1 tablespoon good olive oil
- 2 cups chopped onions
- 1/2 teaspoon thyme, dried
- salt & fresh ground black pepper, to taste
- 3 tablespoons Worcestershire sauce
- 1/3 cup vegetable broth
- 1 tablespoon tomato paste
- 2 1/2 pounds ground chuck ( I used a meatloaf mixture of veal, pork and chuck)
- 1 cup plain bread crumbs
- 1 egg, beaten
- ketchup (optional)
- Preheat the oven to 400 degrees F.
- In a medium pan, heat olive oil and add the onions, thyme, salt, and pepper. Cook over medium heat, stirring occasionally, until the onions are translucent but not brown, about 8-10 minutes.
- Turn off the heat and add the Worcestershire sauce, vegetable broth, and tomato paste. Allow the mixture to cool slightly.
- In a large bowl, combine the ground meat, onion mixture, bread crumbs, and eggs, and mix lightly with clean hands. Try not to mash the meat loaf or it will be dense.
- Shape the mixture into a rectangle loaf pan, covered with parchment paper. Place the loaf pan onto a foil covered sheet pan, and bake for 1 hour – 1 1/2 hours, until the meat loaf is cooked through (internal temperature is 160 degrees F).
- Using the edges of the parchment paper, carefully remove the meatloaf from the loaf pan and place the meatloaf onto a serving plate. Slice and serve hot with ketchup.
This meatloaf is loaded with flavor and is super moist. If you love meatloaf, you need to try this recipe!