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Trafilata in bronzo recipe for meatloaf

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Trafilata in bronzo recipe for meatloaf
Ingredients
  • 1 tablespoon good essential olive oil
  • 3 cups chopped yellow onions (3 onions)
  • 1 teaspoon chopped fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 3 tablespoons Worcestershire sauce
  • 1/3 cup canned chicken stock or broth
  • 1 tablespoon tomato paste
  • 2 1/2 pounds ground chuck (81 percent lean)
  • 1/2 cup plain dry bread crumbs (suggested: Progresso)
  • 2 extra-large eggs, beaten
  • 1/2 cup ketchup (suggested: Heinz)
Directions

Preheat the oven to 325 levels F.

Heat the essential olive oil inside a medium saute pan. Add some onions. thyme, salt, and pepper and prepare over medium-low heat, stirring from time to time, for eight to ten minutes, before the onions are translucent although not brown. From the heat, add some Worcestershire sauce, chicken stock, and tomato paste. Let it awesome slightly.

Inside a large bowl, combine the floor chuck, onion mixture, bread crumbs, and eggs, and blend gently having a fork. Don't mash or even the meat loaf is going to be dense. Shape the mix right into a rectangular loaf on the sheet pan engrossed in parchment paper. Spread the ketchup evenly on the top. Bake for 1-to-1 1/4 hrs, before the internal temperatures are 160 levels F and also the meat loaf is cooked through. (A pan of warm water within the oven, underneath the meat loaf, could keep the very best from cracking.) Serve hot.

2010, Ina Garten, All Legal rights Reserved

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