NO KETCHUP MEATLOAF RECIPES

Steps:

• preheat oven to 350F
• In a medium-sized skillet, heat one tbsp olive oil, and brown diced onions, about 7 minutes. When brown, add chopped garlic and cook for two more minutes. Add tomato paste, fresh thyme, and Worcestershire sauce
• Mix in the chicken broth and cook the mixture for 3-4 minutes or until reduced to half the liquid. Remove from heat and set aside to cool.
• In a mixing bowl, add ground beef, eggs, and breadcrumbs
• When cooled, add tomato-onion mixture to the bowl
• Mix everything very well. Line a baking sheet with parchment paper and form the meat mixture into a loaf. (you can use a loaf pan too)
• Bake the meatloaf for 45-50 minutes, or until fully cooked. Make brown gravy while meatloaf is baking. (I used Mccormick brown gravy mix)

Steps:

• Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in tomato paste until well combined; let cool.
• In a large bowl, combine bread and milk, and mash with a spoon until a paste forms. Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended. Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat. Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet.
• Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf. Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before slicing.