Not My Mom's

But Ina Garten's meatloaf. Meatloaf in our house growing up was a regular staple on our menu. We often begged our mom to make us her famous meatloaf for dinner. Whenever I came home on college breaks or otherwise I almost always asked her to make a meatloaf and she gladly made one. Her meatloaf is unlike any other's I've ever seen or tasted, its even got apples in it! I thought that was how all meatloaf was made, little did I know there are hundreds of variations to making meatloaf. I think it's such an easy dish to make and prepare ahead of time and cook the night of you can't go wrong with trying different variations. Now I'm sure my mom will always stick to her and the recipe is a family classic now but I ventured out and tried this one, it was really good but of course it was no Mom's meatloaf but I'd def make it again.

Ina Garten's Meatloaf 
Source: Food network

Ingredients
1 tablespoon good olive oil
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 canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
**1 tablespoon horseradish (optional)
**1/4-1/2 cup parmesan cheese (optional)
**2 cloves minced garlic (optional)

**My additions. I had horseradish in the house leftover from a different meatloaf and I liked the flavor it added last time so I threw it in, otherwise I'd never find a use for the jar of horseradish just sitting in the fridge. My mom would NEVER put that in her meatloaf since she hates condiments so much. I just added the rest of "my" ingredients in with the cooked onion mixture. (I also made mine a bit smaller than what the recipe called for)

Directions
Preheat the oven to 325 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 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.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (I baked on 350)(A pan of hot water in the oven, under the meat loaf, will keep the top from cracking -- I didn't do this and mine turned out fine.) Serve hot.