Cook Time:45 Minutes
Prepare Time:30 Minutes
Bring a classic to your dinner table tonight with all the warmth and goodness of a classic meatloaf.
- 2 lbs ground beef
- 4 T butter
- ½ lb sweet onions, chopped
- ½ cup cool water
- 1 cup fresh breadcrumbs (pulsed in your processor)
- 2 eggs, beaten
- 3 T ketchup (plus more for coating meatloaf)
- Kosher Salt/Fresh Ground Pepper
Heat your oven to 400.
Cover a rimmed cookie sheet with foil and spread about ¼ cup of ketchup in the center, about where you will place your meatloaf.
Saute onions in butter on low to medium flame, add 1 tsp kosher salt and 4 grinds of black pepper
Let onions caramelize slowly, stirring ofen
Once onions are browned a bit and very soft, add the water to the pan to scrape up any stuck onions.
Remove pan from heat (mix needs to cool a bit)
In a large bowl, beat the eggs, 2T kosher salt, 4 grinds of black pepper, and the ketchup. Whisk well.
Add the ground beef, breadcrumbs and onion mix and get in there with your hands and mix everything up well.
Form the meat into a loaf shape while it’s in the bowl; it helps form it on the pan.
Place the meat in the center of the prepared cookie sheet and now form it more into a loaf. Remember how you shape it will decide how long it will bake: flatter and wider means less cooking time than a high narrower loaf.
Once you have shaped your loaf, spread about ½ cup ketchup over the entire loaf.
Bake until the center reads 165. I make a flatter, wider loaf and it’s ready in 50 minutes.
Let it sit for 5 minutes before slicing.
I like serving with mashed or roasted potatoes.