Three Pound Meatloaf

Three Pound comes from the amount hamburger used in making this meatloaf.  I have no idea how much it weighs with all the fixings.  Make this meatloaf for larger dinners (serves 8) when it is just easier to buy the three pound package of meat.  This is an adaptation from Ina Garten's recipe (hence the strange amounts).

2 Tablespoons fat
3 1/2 cups onions, small dice
3/4 teaspoon dried thyme leaves
2 1/3 teaspoons kosher salt
1 1/4 teaspoons freshly ground black pepper

3 3/4 teaspoon Worcestershire sauce
1/3 cup plus 1 Tablespoon chicken stock or broth
1 1/4 Tablespoons tomato paste

3 pounds hamburger (85% lean)
1/2 cup plus 1 1/2 Tablespoons plain dry bread crumbs
3 large eggs, beaten

enough ketchup to generously cover the loaf (a little over 1/2 cup)

Preheat oven to 325 degrees.

Heat the fat in a large skillet on medium-low heat.  Add the onions, thyme, salt, and pepper and cook, stirring occasionally, for about 10 minutes, until the onions are translucent.  Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste.  Cool slightly.

In a large bowl, break apart the hamburger with a fork.  Add the onion mixture, bread crumbs, and beaten eggs.  Gently mix all together with fork(s).  Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper.  Spread the ketchup evenly on top (yes, I use my fingers).  Bake for 1 to 1 1/4 hours (should register 160 degrees with a meat thermometer).

Let rest for 10 minutes before serving.