On our drive to CO for spring break, we saw a lot of farm
roads. Travis asked “why do all of these
roads have their own radio station?” (you know, FM Road #...)
The kids often come home from school and tell me about the
really good food that they eat in the cafeteria and could I make that too. I haven’t found a good recipe for sloppy joes
but I did try this meatloaf (to great success and accolades).
Yea me!
Ingredients
- 1 Tbsp olive oil
Meatloaf - 3 c chopped yellow onions (3 onions) – or 3 Tbsp onion powder
- 1 tsp chopped fresh thyme leaves – or ½ tsp dried thyme
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 Tbsp Worcestershire sauce
- 1/3 c canned chicken stock or broth
- 1 Tbsp tomato paste
- 2 1/2 lbs ground chuck (81 percent lean) – or, I used the Kuby’s meatloaf mix which is ¾ lb ground beef + ¾ lb ground lamb + ¾ lb ground pork
- 1/2 c plain dry bread crumbs
- 2 large eggs, beaten
- 1/2 c ketchup
Preheat the oven to 325 degrees F.
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. (Or simply
add 3 T onion powder to the following mixture of ingredients). Off the heat, add the Worcestershire sauce,
chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground meat(s), 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 (or I put the meat mixture in a loaf pan). 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. Serve hot.
