Meaty Meatloaf

It is technically spring and we got snow in Charlottesville yesterday! With temperatures back in the 30's, I was feeling like I needed to make something warm and filling so I decided on Ina's meatloaf (can you tell I am loving her right now?). I love meatloaf. A meal doesn't get much better than a delish meatloaf, mac & cheese and coleslaw. I didn't change a thing about this recipe except that I added green peppers and I thought that it was a nice flavor addition with the yellow onions. Not a meatloaf fan? Don't say that yet because you might be after making this!

Sourced from Ina Garten

You Will Need:

• 1 Tbsp good olive oil
• 3 cups chopped yellow onions (3 onions)
• 2 cups green peppers, diced
• 1 tsp chopped fresh thyme eaves
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 3 Tbsp Worcestershire sauce 
• 1/3 cup canned chicken broth
• 1 Tbsp tomato paste
• 2 1/2 pounds ground chuck (81 percent lean)
• 1/2 cup plain dry bread crumbs
• 2 extra-large eggs, beaten
• 1/2 cup ketchup

Here We Go:

• Preheat the oven to 325 degrees F
• Heat the olive oil in a medium saute pan
• Add the onions, green peppers, 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 and 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 and 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.

Serves 6
Happy Feasting!