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"Hunger is the best sauce in the world."--Cervantes

Ina Garten Meatloaf Recipe

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This recipe for Ina Garten Meatloaf is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon olive oil
3 cups finely chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81% lean)
1/2 cup plain dry bread crumbs
2 extra-large eggs, beaten
1/2 cup ketchup

Directions:
Directions:
Preheat the oven to 325 degrees Fahrenheit. Line a sheet pan with parchment paper. Heat the olive oil in a medium skillet. Reduce to medium low heat and stir in the onions, thyme, salt, and pepper. Stir occasionally until the onions are translucent, about 8 to 10 minutes. Remove it from the heat and stir in the Worcestershire sauce, chicken stock, and tomato paste. Set it aside to cool slightly. In a large bowl, lightly mix together the ground chuck, onion mixture, bread crumbs, and eggs with a fork. Do not over-mix or the meatloaf will be tough and dry. Form the mixture into a loaf on the lined sheet pan. Slather the ketchup evenly on top. Bake it for 1 to 1 1/4 hours, or until the internal temperature is 160 degrees Fahrenheit. Serve hot. Serves 6.

 

 

 

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