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!
- 1 T olive oil
- 3 C chopped yellow onions (3 onions) – or 3 T onion powder
- 1 t chopped fresh thyme leaves – or ½ t dried thyme
- 2 t kosher salt
- 1 t freshly ground black pepper
- 3 T Worcestershire sauce
- 1/3 c canned chicken stock or broth
- 1 T 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.