Meatloaf seems to incite very strong feelings within my family.
And by that statement, I mean they either love it (Dad, J and Alexander), thoroughly dislike it (Mom), or are completely neutral about it (Sabrina and I).
Because when meatloaf is good, it’s really, really good. And when it’s bad, it’s….. inedible. And believe me, I’ve made my share of inedible meatloaves.
Let’s not talk about it those versions …..
However, after much trial and error, I think I’ve finally nailed it. And even though I don’t have a picture, suffice to say this is the recipe I will keep coming back to again and again.
Our Favorite Meatloaf – adapted from Ina Garten
3 tbs olive oil
3 cups chopped yellow onions
1 tsp chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
3 tbs. Worcestershire sauce
1/3 cup milk
2 tbs. ketchup
2 1/2 pounds ground chuck
1/2 cup plain dry bread crumbs
2 large eggs, beaten
1/2 cup ketchup
5-6 slices thick cut bacon
Preheat the oven to 400 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, thyme, 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, milk, and ketchup. 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 foil. Spread the ketchup evenly on top, and lay the bacon slices on top of the ketchup. Bake for 45 minutes, until the internal temperature is 160 degrees F and the meat loaf is cooked through.