Ingredients
- 2 teaspoons of olive oil
- 1 large yellow onion
- 1/4 teaspoon of thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 1/2 tablespoons Worcestershire sauce
- 3 tablespoons of chicken broth
- 1 ½ teaspoons tomato paste
- 3/4 pound ground chuck, 80% lean
- 3/4 pound of ground sausage
- 1/4 cup Italian bread crumbs
- 1 extra-large egg, beaten
- 1/4 cup ketchup or barbecue sauce
Instructions
- Preheat the oven to 325°F (165°C). In a medium pan, heat the extra virgin olive oil.
- Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 5 to 7 minutes. Saute until the onions are translucent but not brown.
- Remove the skillet from the heat and add the Worcestershire sauce, chicken broth, and tomato paste. Allow the ingredients to cool slightly.
- In a large bowl, combine the onion mixture, bread crumbs, and a beaten egg and mix lightly with a fork. Then add the ground beef and ground sausage and mix just until incorporated.
- Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup or barbecue sauce evenly on top and let it drizzle down the sides.
- Place in the preheated oven and bake for 1 to 1 1/4 hours, or until the internal temperature is 160°F (71°C). Remove the pan from the oven and let the meatloaf rest under tented foil for 10 minutes before serving.
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