Saute onions and garlic until onions are tender, about 3 minutes.
Stir in parsley and thyme and saute for an additional 2 minutes. Set aside to cool.
In a large mixing bowl, combine beef, eggs, bread crumbs, ketchup, Worcestershire, pepper, and cooled veggies.
Put mixture into a lined loaf pan, and coat with extra ketchup, if desired.
Cook for 60-75 minutes in a 350°F, until firm.
Drain excess grease, and let your meatloaf set for 15 minutes before slicing.
This recipe is dairy free.
To make this recipe gluten free, use gluten free breadcrumbs or finely processed oats.
Use 80/20 or 85/15 lean ground beef. You want a little fat to keep it juicy, but not too much.
For a sweeter version, substitute barbecue for ketchup.
No bread crumbs? Use food processor to process fresh bread into breadcrumbs.
Storage: Store covered in the refrigerator for up to 3-5 days. Reheat in individual servings on a microwave safe dish.
Freezer Directions: To freeze, prepare meatloaf to step 4. Then transfer raw meatloaf mixture into a freezer bag. Store for up to 3 months. Thaw in the refrigerator overnight before using. Then continue with the recipe starting at step 5.