Prep time: 15 minutes
Baking time: 1 hour or so (internal temperature 160F/70C)
1 tbsp olive oil
2 large onions, finely chopped
1 tbsp chopped fresh thyme
salt and freshly ground pepper to taste
3 tbsp Worcestershire sauce
1/3 cup chicken broth
1 tbsp tomato paste
2.2 lb/1 kg lean ground beef (preferably chuck)
1/2 cup bread crumbs ( I prefer Panko)
2 large eggs, beaten
1/2 cup sweet American style chili sauce (I like Heinz)
2 tbsp smoky chipotle salsa (my choice is President's Choice)
1. Preheat oven to 325F/160C
2. In a medium skillet, over medium heat, saute the onions, thyme salt and pepper in olive oil until onions are translucent and soft (8-10 minutes). Stir a few times. Remove from heat and add the Worcestershire sauce, broth and tomato paste and stir. All ow to cool slightly (5 minutes).
3. In a large bowl, combine the ground beef, onion mixture, bread crumbs and eggs. Mix lightly with a fork. Gently shape into a rectangle and place in a loaf pan . Do not press too firmly or the meatloaf will be particularly dense.
4. In a small bowl, combine the chili sauce and salsa and spread evenly over the top of the meatloaf
5..Bake for 1 hour or so (until the meatloaf is cooked through. The internal temperature should be 160F/70C)
Serve hot with a side of sweet potatoes and your favorite green vegetables - asparagus, Brussels sprouts or sauteed beet greens are my favorites depending on the season.