First things first, preheat your oven to 350°F (175°C). This ensures the meatloaf will cook evenly, allowing the flavors to blend beautifully.

In a large skillet, heat the olive oil over medium heat. Add in the diced yellow onions and cook them until they’re translucent, about 5 to 7 minutes. This step builds the foundation of flavor. Stir occasionally to avoid burning.

In a large bowl, combine the ground chuck, cooked onions, thyme, salt, pepper, Worcestershire sauce, chicken broth, tomato purée, breadcrumbs, eggs, ketchup, parsley, and Dijon mustard. Use your hands to mix everything thoroughly. Don’t be afraid to get a little messy! Just make sure not to overmix; that could lead to a dense meatloaf.

Once everything is well combined, a crucial step follows. Transfer the mixture onto a sheet pan lined with parchment paper. Shape it into a loaf. Aim for a height of about 2 inches. This shape helps it cook evenly and crusts up nicely.

Place the meatloaf in the preheated oven and bake it for about 1 hour. You can check for doneness with a meat thermometer. It should read 160°F (70°C) in the center.

After about an hour, remove the meatloaf from the oven and cover it with a layer of ketchup. This creates a sweet and tangy glaze that elevates the dish. Pop it back in the oven for another 15 minutes to caramelize.

When it’s finished baking, take it out and let it rest for about 10 minutes before slicing. Yes, patience is a virtue here. This resting time allows the juices to settle, making for a juicier slice.