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+ servings

Meat Loaf


  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 1 green pepper, chopped
  • ¼ cup chopped carrot
  • ¼ cup chopped celery
  • 1 Tbsp chopped fresh thyme leaves
  • 2 tsp fine grain sea salt
  • 1 tsp freshly ground black pepper
  • 3 Tbsp Worcestershire sauce
  • cup beef broth (or chicken broth)
  • 1 ½ Tbsp tomato paste
  • 2 ½ lbs ground chuck (80-85% lean, or a blend of 1 ¼ lb each ground chuck and ground pork is great as well)
  • ½ cup bread crumbs (regular or gluten-free, if you're avoiding gluten)
  • 2 extra-large eggs beaten
  • 1 cup ketchup


  • Preheat the oven to 350° F.
  • Heat the olive oil in a medium saute pan. Add the onions, green pepper, carrots, celery, thyme, salt, and pepper.
  • Cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown.
  • Remove from the heat and allow to cool slightly
  • Off the heat, add the Worcestershire sauce, stock, and tomato paste.
  • In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. (It's best to use a light hand when mixing, or your meatloaf will be dense)
  • Shape the mixture into a rectangular loaf pan and place it on a sheet pan covered with parchment paper.
  • Spread the ketchup evenly over the top.
  • Bake for 1 - 1 ¼ hours, until the internal temperature is 160 degrees F and the meatloaf is cooked through. (A pan of hot water in the oven, under the meatloaf, will keep the top from cracking.)
  • Let stand 10 minutes before serving
  • Serve hot.