Preheat your oven to 325°F (165°C) and line a sheet pan with parchment paper.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 cups of finely chopped yellow onions, 1 teaspoon of chopped fresh thyme, 2 teaspoons of kosher salt, and 1 teaspoon of freshly ground black pepper. Sauté for 8-10 minutes until the onions are translucent.

Add 3 tablespoons of Worcestershire sauce, ⅓ cup of chicken broth, and 1 tablespoon of tomato paste to the cooled onion mixture. Cook for an additional 2 minutes on low heat, then cool slightly before adding to the ground meat.

In a large mixing bowl, combine 2 ½ pounds of ground chuck, the cooled vegetable mixture, ½ cup of plain dry bread crumbs, and 2 beaten extra-large eggs, mixing gently.

Transfer the meat mixture onto the lined sheet pan, shape it into a loaf, and spread ½ cup of ketchup over the top.

Bake for 1 to 1 ¼ hours, until the internal temperature reaches 160°F (71°C). Cover with foil if it browns too quickly.

Let the meatloaf rest for at least 10 minutes before slicing.