Saveur

Photo: Christopher Hirsheimer

SERVES 6 – 8

The secret to making a light meat loaf is to handle it as little as possible.

3 tbsp. olive oil
2 large onions, finely chopped
2 cloves garlic, peeled and minced
3 lbs. ground chuck
1  8-oz. can tomato sauce
1 large egg
1 cup fresh bread crumbs
Salt and freshly ground black pepper
3 tbsp. ketchup

1. Heat olive oil in a medium sauté pan over low heat. Add onions and garlic and cook until translucent, about 15 minutes. Let cool.

2. Preheat oven to 350°. In a large bowl, combine chuck, tomato sauce, egg, bread crumbs, salt and pepper to taste, and half the onion–garlic mixture, and stir just enough to mix.

3. Place meat in a 3" × 7" loaf pan and round the top with your hands to form a crown. Top with remaining onion–garlic mixture and drizzle with ketchup. Bake for 45 minutes. Remove meat loaf from oven and let set about 10 minutes, for easier slicing.

This article was first published in Saveur in Issue #4