Cutlets in the oven

Ingredients:

• High-quality olive oil
• 3 cups chopped onion (2 large onions)
• 2 tsp chopped fresh thyme leaves
• 3 tablespoons Worcestershire sauce
• 1/3 cup chicken broth
• 1 tbsp tomato paste
• 700 g of ground beef with 20% fat content
• 220 g of minced pork
• 220 g of minced veal
• 0.5 cups plain breadcrumbs
• 2 large eggs, lightly beaten
• Ketchup in a plastic bottle
• Fresh thyme sprigs, for serving

Preparation:

1. Preheat oven to 175°C. Line a baking sheet with parchment paper.
2. Heat 1 tablespoon olive oil in a 25cm skillet. Add the onion, thyme, 2 teaspoons salt, and 1 teaspoon black pepper and cook over medium-low heat, stirring occasionally, for 8-10 minutes, until the onion is soft but not browned. Turn off the heat, stir in the Worcestershire sauce, chicken broth, and tomato paste. Cool slightly.
3. In a large bowl, combine all the ground meat, onion mixture, breadcrumbs, and eggs and lightly mix with a fork. Don't overwork the mixture, or the ground meat will become too dense. Divide the meat mixture into six 280g (10 oz) portions and place them on the prepared baking sheet.
4. Spread ketchup in a zigzag pattern on top of each patty. Bake for 45 minutes to 1 hour, until the internal temperature reaches 150°F (68°C) to 160°F (70°C). Serve hot, garnished with thyme sprigs.