Meatloaf Recipe Converted from Ina Garten from Food Network

Ingredients:

• 1 tablespoon good olive oil
• 2 - 3 cups chopped yellow onions (3 onions)
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons Worcestershire sauce
• 1/3 cup chicken stock or broth
• 1 tablespoon organic tomato paste
• 2 pounds ground chuck (81 percent lean)
• 1/2 cup plain dry bread crumbs
• 2 extra-large eggs, beaten
• 1/2 cup organic ketchup

Directions:

1. Heat the olive oil in a medium sauce pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 5 - 8 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
2. In a bowl (that can fit inside your vita clay pot), combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense. Spread the ketchup evenly on top.
3. Add 1 cup water* (for VM7900 or VF7700 models) in your vitaclay pot, add a stream tray, and place the meatloaf bowl on top of the steamer. Set on Stew to cook for 40 minutes to 1 hour.
4. (optional) If cooking too long, there might be too much accumulated liquidy sauce on top of the meatloaf, you may thicken the sauce in a saucepan on a high heat for a few minutes, then add back on top of the meatloaf!
5. Serve hot with mashed potatoes.