°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 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
°Brown Gravy Recipe
Preheat the oven to 350 degrees Fahrenheit.
Heat the oil in the skillet.
Cook for 7-8 minutes, until the onions are lightly caramelized and softened, adding salt and pepper as needed.
Cook for another minute after adding the garlic, stirring constantly, before adding the thyme, tomato paste, and Worcestershire sauce.
Working the tomato paste into the onions and garlic, then pouring in the chicken broth and stirring constantly. Allow 1 minute for the chicken broth to decrease before turning off the heat and removing the pan from the heat to cool.
Combine the meatloaf mixture, eggs, and breadcrumbs in a large mixing basin. When the onion mixture has cooled, combine it with the meat in a mixing bowl and toss to incorporate. (It’s best to have clean hands!)
Spray a baking pan with cooking spray and line it with aluminum foil. (A piece of parchment paper can also be used.) Place the meat in the oven, shaped into a loaf.
Cook the meatloaf for 50 to 55 minutes in the oven. Check the meatloaf for doneness after 50 minutes; this will vary depending on the size and form of the meatloaf.
You may make the brown gravy while the meatloaf is baking by following the recipe provided. When the meatloaf is done cooking, either ladle the sauce over the top or slice the meatloaf and serve the sauce on the side.