Meat Loaf

The wife was out of town, and I have a busy week coming ahead of me. What would be more perfect than meat loaf? Making enough for left-overs. This is a classic recipe from Ina Garten, but I modified it by using 50/50 ground beef and ground pork, and panko for the bread crumbs.

1 tbsp EVOO

3 cups chopped yellow onions (about 3 onions)

1 tsp chopped thyme leaves

2 tsps kosher salt

1 tsp freshly ground black pepper

3 tbsp Worcestershire sauce

1/3 cup chicken broth

1 tbsp tomato paste

2 1/2 lbs total ground beef/ground pork

1/2 cup bread crumbs

2 extra-large eggs, beaten

1/2 cup ketchup

Pre-heat the oven to 325 deg.

Heat olive oil in a saute pan. Add onions, thyme, salt and pepper and cook over medium-high heat, stir occasionally for 8-10 minutes, until translucent but not brown. Remove from heat and add the Worcestershire sauce, chicken broth and tomato paste. Allow to cool slightly.

In a large bowl, combine ground meat, onion mixture, bread crumbs and eggs. Mix lightly with a fork. Mashing the meat will make the meat loaf dense. Shape the mixture into a rectangular loaf on a sheet ban covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temp is 160 deg.

Verdict:

It was served over egg noodles and I sprinkled some parmesan cheese over the top. It was delicious, but sad to eat alone. Should re-heat well as left-overs, and maybe I'll make a sandwich out of it one day.