This is the most succulent, juicy, tender meatloaf. Bold flavors, never dry, and always comforting. The sauce is fantastic. Serve with your favorite potatoes.
- 1 medium onion, chopped
- 4 large cloves garlic, chopped
- 2 TB olive oil
- 1 tsp thyme
- kosher salt
- freshly ground black pepper
- 3 TB Worcestershire sauce
- 2 TB packed brown sugar
- 2 TB stone ground (coarse) mustard
- 2/3 cup ketchup
- 2 large eggs, beaten
- 1 cup beef broth
- 1 cup dried bread crumbs
- 2 lbs ground beef
- Preheat oven to 350F, with rack on middle position. Place large pan of water on lower rack underneath.
- In a large heavy saucepan, saute onion and garlic in olive oil until soft. Add a pinch of kosher salt, pinch of pepper, and the thyme. Saute 30 seconds more, and transfer to large bowl.
- Add 1 tsp kosher salt, 1 tsp black pepper, Worcestershire sauce, eggs, beef broth, and bread crumbs. Whisk by hand to combine ingredients. Add ground beef and stir with wooden spoon until fully combined.
- Form beef mixture into a loaf (roughly 2x5x8) in a larger baking dish.
- In a bowl, combine brown sugar, coarse mustard, and ketchup. Pour half of this sauce over the meatloaf.
- Bake about 50 minutes. Brush on more sauce, reserving a little for serving, if desired. Bake 10 more minutes or until meatloaf is cooked through.
- Let meatloaf sit at room temp about 10 minutes before cutting into it. Serve, and drizzle with any leftover sauce.