Ina Garten’s Meatloaf
This meatloaf is incredibly moist and full of flavor. Stick to this recipe, and you can kiss tough, dry, or greasy meatloaf goodbye. You’d think it requires some expertise, but this recipe is easy and foolproof. Even amateur home cooks can pull this one off, no problem.
Ina Garten’s Meatloaf
Prep time:
10
Cook time:
70
Servings:
6
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
- 3 tablespoons Worcestershire sauce
- 1⁄3 cup canned chicken stock or broth
- 1 tablespoon Giovanni’s USDA Organic 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
Instructions
- 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 and enjoy!