°2 1/2 pounds meatloaf mix
°1 tablespoon of olive oil
°1 cup diced onions
°1 1/2 teaspoons of kosher salt
°1/2 teaspoon of black pepper
°1 1/2 tablespoon of garlic
°1 tablespoon fresh thyme, chopped
°1 tablespoon of tomato puree
°1 tablespoon of Worcestershire sauce
°1/4 cup chicken broth
°3/4 cup of breadcrumbs
°2 eggs, beaten


Preheat the oven to 350 degrees.
Add oil to skillet over high heat.
Add the onions, salt and pepper and cook for 7-8 minutes until lightly caramelized and softened.
Add the garlic, stir and cook for another minute, then add the thyme, tomato paste and Worcestershire sauce.

Work the tomato paste with the onions/garlic, & pour in the chicken broth & stir. Let the chicken broth reduce for 1 minute, then turn off the heat and remove the pan from the heat to cool.
In a large bowl, add the meatloaf mixture with the eggs and breadcrumbs. Once the onion mixture has cooled, add it to the bowl with the meat and mix. (Clean hands work best!)

Line a baking sheet with foil and spray with cooking spray. (You can also use a piece of parchment paper) Shape the meat into a loaf shape and put in the oven.
Bake the meatloaf for 50 to 55 minutes. Check the meatloaf after 50 minutes to see if it’s cooked through, this will depend on the size and shape of your meatloaf.

While the meatloaf is in the oven, you can make the brown gravy by following the recipe link. When the meatloaf comes out of the oven, spoon the sauce over the top of the meatloaf or slice the meatloaf and serve the sauce on the side.

See also  French fries and onions/peppers with smoked sausage

Enjoy !”