In a large skillet, over medium flame, heat the olive oil for 1-2 minutes before sautéing the onions.
Stir occasionally for 4-5 minutes until the onions start to soften.
Add thyme, salt, black pepper and stir for another 4-5 minutes until the onions start to brown slightly.
Add the Worcestershire sauce, stock, and tomato paste to the onions. Stir for 2 minutes until well incorporated. Remove from heat and set aside to cool.
In a large bowl, break up the ground beef with a fork. Add the cooled onion mixture along with breadcrumbs and eggs and mix with a fork, lightly aerating the mixture. Do not compact the mixture by vigorously combining the ingredients.
On a baking tray, shape the ground beef mix into a rectangle or oval shape, ensuring that the beef is even, for even cooking in the oven.
Mix the ketchup and steak sauce together and spread a thin layer on top of the raw meat.
Place the meatloaf in the oven and bake for approximately 40 minutes.
Remove from heat and add an additional layer of the ketchup-steak sauce glaze.
Return the meatloaf to the oven and cook for an additional 20 minutes.
For additional browning, bake for an additional 15 minutes if needed. The internal temperature should be 160F.
Remove from heat and allow to rest for 10 minutes before slicing.