I like to call meat loaf "man loaf" because it's every man's favorite dish. My husband loves when I make meat loaf, and it makes the best leftovers.

1 tablespoon olive oil
1/2 medium, yellow onion, diced (about 3/4 cup)
1 garlic clove, minced
1 medium red pepper, finely diced (about 1 cup)
1 bay leaf
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
2 pounds lean ground beef
2 large eggs, lightly beaten
3/4 cup dry bread crumbs
1 cup ketchup
1 tablespoon Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Preheat the oven 3500 F. Line a baking sheet with parchment paper. Spray lightly with oil.

Heat the olive oil in a medium skillet over medium heat. Saute the onions, garlic, and bay leaf until the onions are tender, about 3 minutes. Add the red pepper and cook until the red pepper is tender, about 5 minutes more. Stir in the parsley and thyme and cook for another 2 minutes. Remove pan from the heat and let the onion mixture cool. Discard the bay leaf.

In a large bowl, combine the beef, eggs, bread crumbs, 1/2 cup of the ketchup, the Worcestershire sauce, salt, pepper, and the cooled vegetables. Use your hands to mix everything together.

Transfer the mixture to the center of the baking sheet and form into a "loaf." Coat the meat loaf with the remaining 1/2 cup ketchup.

Bake for 1 to 1 1/2 hours (depending on the shape of your loan, until the meat loaf is firm (165 degrees when checked with instant read thermometer). Let set for about 5 minutes before slicing.

YIELD: 6 SERVINGS
PREP TIME: 20 MINUTES
COOK TIME: 1 TO 1 1/2 HOURS