Kyle’s Favorite Meatloaf
This blog is a fun hobby that has serendipitously led to some interesting job opportunities – pantry consultant, party organizer, cheesemonger, recipe consultant, chef, caterer, travel planner and now custom concierge services which is a remarkable aggregate of all of the above (more on Sly Rooster: Custom Concierge as it evolves). But when it comes right down to it, Sly Rooster is more than anything, a comprehensive archive of my family recipes. Some that we’ve had on repeat over the years and others that have made an impression. I’ve said it before and I’ll say it again, I stand by each recipe in the Sly Rooster Recipe Index and love them all for their own reasons. But what I’ve also realized is that if a dish that I make doesn’t find its way onto my blog it’s pretty much lost to me – as good as dead – because I’m always moving forward, trying new recipes in my search for the latest and greatest. This becomes unfortunate when I make a meatloaf that my son devours and then can’t remember which recipe I used when hoping to make it again.
And so, since I’m my own boss here at Sly Rooster I decided to include Kyle’s Favorite Meatloaf recipe here today. I was initially reluctant not because I don’t think you will all love it, I am pretty sure that every meatloaf fan will, but I figure that most of you have your own meatloaf recipe and this one is pretty basic. I’ve seen versions wrapped in bacon and some that use a mixture of ground beef and pork and don’t get me started on my neighbor Adele’s meatloaf which is a legitimate work of art (order one from Adele’s Cucina and get back to me!) but this one gets the job done and it’s from our very favorite kitchen work horse, Ina Garten. So here goes Meatloaf (which is the actual recipe name but as far as Sly Rooster is concerned, will from here on out be referred to as Kyle’s Favorite Meatloaf. Whenever I make it, I double the recipe and make two loaves with the hope of wrapping one after it cools from the oven to put in the freezer. So far, that’s never been the case as Kyle pretty much devours one loaf while the rest of the family shares the second. Enjoy!
Kyle’s Meatloaf
- 1 Tbls good olive oil
- 3 c chopped yellow onions (3 onions)
- 1 tsp chopped fresh thyme leaves
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 Tbls Worcestershire sauce
- 1/3 c canned chicken stock or broth
- 1 Tbls tomato paste
- 2 1/2 lbs ground beef (80 percent lean)
- 1/2 c plain dry bread crumbs
- 2 extra-large eggs, beaten (or I use 3 large eggs, instead)
- 1/2 c ketchup (Heinz, of course!)
- Preheat the oven to 325F.
- Heat the olive oil in a medium saute pan. Add the onions, 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. Allow to cool slightly.
- In a large bowl, combine the ground beef, 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.
- 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 but is not necessary--sometimes I forget). Serve hot.