Meatloaf

Total Time: 1 1/2 hours

Yields: 6-8 servings (2 loaves) Recipe Adapted From: Kay Chun

Ingredients:

For the Meatloaf:

2 tablespoons extra-virgin olive oil, plus more for greasing
1 large yellow onion, finely chopped (about 2 cups)
2-3 large garlic cloves, minced (about 1 tablespoon)
2 tablespoons tomato paste
3(½-inch-thick) slices white sandwich bread (about 3 ounces), torn into small pieces
⅔ cup whole milk
(OPTIONAL SUBSTITUTION FOR MILK AND BREAD) 1 ½ cups uncooked regular or quick cooking oats
3 large eggs
¼ cup coarsely chopped fresh flat-leaf or curly parsley
1 ½ teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon dried thyme
3 pounds ground beef or pork

For the Tomato Glaze:

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. If substituting oats, add them in the next step.
Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended.
Add the beef and/or pork 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. (If you like, use an 8-inch loaf pan to shape each meatloaf before unmolding for baking.)
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 sprinkling the top with fresh parsley, if using, and slicing.