Meat Loaf With Homemade Ketchup

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

Ketchup

2 tablespoons olive oil

1 large shallot, minced

1 tablespoon tomato paste

⅔ cup packed dark brown sugar

½ cup cider vinegar

One 15-ounce can tomato sauce

1 teaspoon kosher salt

Meatloaf

2 tablespoons olive oil, plus more for greasing

3 garlic cloves, roughly chopped

2 medium yellow onions, finely chopped

1 tablespoon chopped fresh oregano leaves

1 tablespoon chopped fresh thyme leaves

1½ tablespoons kosher salt

1 teaspoon freshly ground black pepper

1 cup from-scratch ketchup, divided

2 pounds 80 percent lean ground chuck

1 cup dry bread crumbs

⅓ cup chicken stock

3 tablespoons Worcestershire sauce

2 eggs, beaten

Mashed potatoes, for serving

Directions

Make the ketchup: In a small skillet, heat the oil over medium heat. Add the shallot and cook until soft and translucent, 4 minutes. Stir in the tomato paste and cook until caramelized, another 1 to 2 minutes. Add the brown sugar, cider vinegar, tomato sauce and salt, and cook, stirring occasionally until thickened, 40 minutes. Let cool completely. Makes 1¾ cups.

Make the meat loaf: Preheat the oven to 350° and grease a 9-iby-5-inch loaf pan. In a large skillet, heat the oil over medium heat. Add the garlic, onions, oregano, thyme, salt and pepper, and cook until soft and translucent, 8 to 10 minutes. Transfer to a large bowl and let cool completely. Carefully mix in ½ cup of ketchup, the beef, bread crumbs chicken stock, Worcestershire sauce and eggs until just incorporated. Scrape the mixture into the loaf pan on a baking sheet, being careful not to tightly pack the meat.

Brush the meat loaf with ½ cup of ketchup and bake until a thermometer inserted into the center reads 155°, 60 to 65 minutes. Cover with foil and let rest 15 minutes, then slice and transfer to plates with mashed potatoes. Serve with the remaining ketchup on the side.