3 LBS FRESHLY GROUND CHUCK

ONE HALF A CUP FRESH BREADCRUMBS

3 EGGS

ONE HALF A CUP CHICKEN STOCK

DRY OREGANO

A FEW DROPS OF WORCESTERSHIRE SAUCE

OLIVE OIL

SALT AND PEPPER

TOMATO PASTE

KETCHUP

3 TO 4 NORMAL SIZE CHOPPED YELLOW ONIONS

1.       IN A LARGE SKILLET SAUTE THE ONIONS WITH A COUPLE OF SPLASHES OF OLIVE OIL AND SOME SALT AND PEPPER TO TASTE. YOU WANT THEM TO BE TRANSLUCENT, JUST SLIGHTLY CLEAR. LET THEM COOL.

2.       IN A LARGE BOWL, MIX THE MEAT, SAUTEED ONIONS, EGGS, BREADCRUMBS, A TABLESPOON OF OREGANO, A FEW DROPS OF WORCESTERSHIRE SAUCE, HALF OF A SMALL CAN OF TOMATO PASTE AND SEASON WITH SALT AND PEPPER. POUR THE CHICKEN BROTH IN AS WELL, SLOWLY, TO GET THE RIGHT CONSISTENCY. YOU DO NOT WANT TO MAKE THE MEATLOAF TOO WATERY.

3.       MIX GENTLY BY HAND. IT REALLY IS THE BEST WAY. IF YOU CAN GENTLY FOLD IT OVER AND OVER THIS WILL GIVE YOU THE BEST TEXTURE.

4.       TAKE A SMALL PIECE OF THE MEATLOAF AND SAUTEE IT IN A SMALL PAN. WHEN FULLY COOKED, TASTE IT. THIS IS YOUR SAMPLE PIECE TO SEE IF YOU NEED TO ADD EITHER SALT OR PEPPER.

5.       TAKE A SHEET OF PARCHMENT PAPER, PLACE IT ON A SHEET PAN AND PUT THE MEATLOAF MIXTURE ON THE SHEET PAN. FORM IT INTO A LOAF. COVER THE LOAF WITH A COATING OF KETCHUP.

6.       BAKE AT 350 DEGREES FOR ABOUT AN HOUR TO AN HOUR AND FIFTEEN MINUTES.

7.       ENJOY THIS WITH MY ITALIAN MASHED POTATOES AND ITALIAN SAUTEED SPINACH!

8.       SERVES 4 TO 6