This recipe and photo was posted by Cate O’Malley at Paper Palate. Recipe courtesy of People magazine.
Author: Cate O’Malley
Serves: 6 servings
½ medium yellow onion, diced
1 tbsp. extra-virgin olive oil
1 garlic clove, minced
2 lbs. ground beef (85% lean)
2 large eggs
¾ cup fresh bread crumbs [use gluten-free bread to make this a GF meal too]
1 tbsp. chopped fresh oregano, or ½ tbsp. dried oregano
2 tbsp. Dijon mustard
2 tsp. kosher salt
1 tsp. freshly ground black pepper
2 tbsp. ketchup
Preheat oven to 350 degrees.
In a skillet over medium heat, saute the onion in the oil until golden. Add the garlic and saute for 1 to 2 minutes (be careful not to burn the garlic). Remove from heat and set aside to cool.
In a bowl, combine beef, eggs, onion, bread crumbs, oregano, mustard, salt and pepper. Form a loaf (approximately 7 x 5 x 3 in. in size) and place it in a roasting pan. Cover the loaf evenly with the ketchup. Bake loaf for about 1 hour, until it reaches an internal temperature of 145 degrees.
Remove and allow to rest slightly, then cut into ½-in. slices.