I started with an Ina Garten recipe. Don't you just love her? She makes good stuff! I made a few small changes because at our house we avoid onions whenever possible. I'll tell you what the original recipe said and you can decide, but my way was really good.
1 T. olive oil
1 stalk celery chopped (not in Ina's recipe)
1 yellow pepper chopped (not in Ina's recipe)
Ina used 3 cups of chopped yellow onions instead of the celery and pepper...that's a lot of onion.
1 tsp. chopped fresh thyme leaves
2 tsp. kosher salt
1 tsp. freshly ground black pepper
2 T. Worcestershire sauce (Ina used 3)
1/3 cup canned chicken broth
1 T. tomato paste
2 1/2 pounds ground chuck
2 slices whole wheat bread baked in the oven until crisp, crumbled (Ina used Progresso dry bread crumbs)
2 eggs beaten
1/2 cup ketchup
Preheat the oven to 350 degrees. In a sauce pan cook the celery, pepper, thyme, salt and pepper (or onion if you prefer) in the olive oil until tender (about 10 minutes). Remove from heat and add Worcestershire sauce, chicken broth and tomato paste. Set aside. In large bowl, combine ground chuck, bread crumbs, eggs and slightly cooled celery/pepper mixture and mix until blended. You can use a fork or clean hands.