Servings: Serves 6
- 1 tablespoon olive oil
- 1/2 medium yellow onion , diced (about 3/4 cup)
- 1 clove garlic , minced
- 1 medium red pepper , finely diced (about 1 cup)
- 1 bay leaf
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh thyme
- 2 pounds lean ground beef
- 2 large eggs , lightly beaten
- 3/4 cup dry breadcrumbs
- 1 cup ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Preheat the oven to 350°. Line a baking sheet with parchment paper. Spray lightly with oil.
Heat the olive oil in a medium skillet over medium heat. Sauté the onions, garlic and bay leaf until the onions are tender, about 3 minutes. Add the red pepper and cook until the red pepper is tender, about 5 minutes. Stir in the parsley and thyme and cook for another 2 minutes. Remove pan from the heat and let the onion mixture cool. Discard the bay leaf.
In a large bowl, combine the beef, eggs, bread crumbs, 1/2 cup of ketchup, the Worcestershire sauce, salt, pepper and the cooled vegetables. Use your hands to mix everything together.
Transfer the mixture to the center of the baking sheet and form into a loaf. Coat the meat loaf with the remaining 1/2 cup ketchup.
Bake for 1 to 1 1/2 hours (depending on the shape of your loaf), until the meat loaf is firm. Let set for about 5 minutes before slicing.