By Sue Lau, A Palatable Pastime
Serves 7 to 8
1-1/2 cups chopped onion
1 tablespoon olive oil
2 pounds ground beef
1 tablespoon chopped garlic
2 large eggs
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon dry thyme
salt and black pepper
3-1/2 ounces soft fresh bread crumbs
1/3 cup milk
For the tomato sauce:
3/4 cup chili sauce (tomato based, such as Heinz)
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
2 teaspoons brown sugar
1. Preheat oven to 350 degrees F.
2. Saute onions in olive oil until they are soft and lightly browned.
3. Pulse bread in a food processor until it forms soft crumbs (I used four slices of white bread; amount may vary due to type and brand)
4. Place beef, onions, garlic, eggs, Worcestershire, mustard, thyme, salt and black pepper in a food processor and mix on med-low until combined.
5. Add in bread crumbs and milk and mix until it incorporates evenly.
6. Line a rimmed baking sheet with nonstick foil (easier cleanup, preserves pans).
7. Place meat mixture on the foil and form it into a compact loaf.
8. Stir together the ingredients for the sauce and spread 1/4 cup sauce onto the top of the raw loaf.
9. Place pan in oven and bake 45 minutes.
10. After 45 minutes, add half the remaining sauce to the top and bake 15 minutes more, then add the last of the sauce and bake for another 20-30 minutes or until your meat thermometer reads 160 degrees F. in the center of the meat.
11. Allow loaf to rest 5-10 minutes before slicing and serving.
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