Basic Lean Meat Loaf

• 1 13 cups finely chopped onion
• 4 large cloves garlic, minced
• 1 cup, packed, fine fresh white or whole wheat bread crumbs
• 1 1/2 pounds ground lean beef
• White of 1 egg, beaten
• 1 teaspoon finely minced fresh thyme
• 1/2 teaspoon finely minced fresh sage
• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon tomato paste
• Salt and freshly ground black pepper to taste
• Basic lean tomato sauce (optional), or ketchup

1. Preheat oven to 375 degrees.
2. Heat a nonstick skillet, add onion and cook over low heat, stirring, about five minutes, until the onion starts to soften.
3. Add garlic, stir, and cook over low heat 10 to 15 minutes longer, until onion and garlic start to brown.
4. Remove from heat.
5. While the onion and garlic are cooking, put the bread crumbs in a bowl, moisten with half a cup of water and allow to soak.
6. Put the ground beef in a mixing bowl, the bowl of an electric mixer or a food processor.
7. Add the egg white, cooked onion and garlic, thyme, sage, vinegar, tomato paste, salt and pepper.
8. Squeeze out be bread crumbs and add them.
9. Mix all the ingredients until they are very well blended by hand, with an electric beater or in a food processor.
10. Pack the mixture into a loaf pan 8 by 4 by 2 inches.
11. Put in the oven and bake an hour and 15 minutes.
12. Remove from the oven and pour all the liquid in the pan into a bowl.
13. Skim off all the fat.
14. Use the remaining juices as a light sauce for the meat loaf or add them to the tomato sauce.
15. Serve with tomato sauce if desired, or prepared ketchup.

onion, garlic, fresh white, ground lean beef, thyme, fresh sage, balsamic vinegar, tomato paste, salt, tomato sauce

Taken from cooking.nytimes.com/recipes/7335 (may not work)