Meatloaf

Ingredients 18

6 Carrots

3 Potatoes

Paste Mix

1 Tablespoon Olive Oil, Plus More For Greasing

0.25 Yellow Onion, Diced

2 Garlic, Minced

1 Tablespoon Tomato Paste

Meatloaf

0.5 Cups Whole Milk

1 Pound Ground Beef

0.25 Cups Roughly Chopped Fresh Parsley

0.5 Tablespoons Worcestershire Sauce

0.5 Teaspoons Dried Thyme

1 Tablespoon Kosher Salt

1 Teaspoon Freshly Ground Black Pepper

0.5 Cups Panko Bread Crumbs

1 Eggs, Beaten

0.5 Teaspoons Rosemary

Sauce

0.25 Cups Ketchup

1 Teaspoon Brown Sugar

Instructions 10 steps

1 Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with foil.
2 Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes.
3 Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
4 Add the tomato paste and cook, stirring often, until the tomato paste turns deep red in color, about 2 minutes.
5 Remove the pan from the heat and let the onion mixture cool to room temperature.
6 In a large bowl, stir together the panko and milk.
7 Add the ground beef, eggs, parsley, Worcestershire sauce, thyme, salt, pepper, and the onion mixture and use your hands to combine. Do not overmix!
8 Shape the beef mixture into a 10 x 5-inch loaf on the prepared baking sheet.
9 Brush the top and sides with ketchup.
10 Bake the meatloaf until the top is browned and the internal temperature reaches 160°F (70°C), about 50 minutes.