Preheat oven to 325.
Heat olive oil in skillet. Add onions, thyme, salt and pepper and
cook over med-low heat for 8 to 10 minutes until onions are
translucent but not brown. Turn off heat, add worceshire
sauce, chicken stock, and tomato paste. Let cool slightly.
In large bowl, combine meat, onion mixture, bread crumbs and
eggs. Mix light,y with a fork. Don't mash or it will be dense.
Shape the mixture into a rectangular loaf.
Make mixture of ketchup, mustard and brown sugar to taste.
Spread evenly on top of meatloaf. Bake for 1 to 1 1/4 hours -
until meatloaf is cooked all the way through. (A pan of hot
water under the meat loaf will keep it from cracking)
This recipe freezes well. I stuffed it into individual peppers.
Wrapped each pepper In foil and placed it in the freezer. But
could also freeze it in a loaf.
Originally Submitted
4/2/2017
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