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Ina Garten’s Meatloaf

Ina Garten’s Meatloaf: The Ultimate Comfort Food Delight

Experience the incredible moisture and flavor of Ina Garten’s Meatloaf, a must-try comfort food that guarantees satisfaction.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Resting Time 10 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatloaf
  • 2 tablespoons Olive Oil Used for sautéing; any neutral oil will work as a substitute.
  • 3 cups Finely Chopped Yellow Onions Provides moisture and sweetness; shallots can offer a milder flavor.
  • 1 teaspoon Chopped Fresh Thyme Adds herbal notes; dried thyme is a good substitute.
  • 2 teaspoons Kosher Salt Enhances flavor; adjust according to your taste preferences.
  • 1 teaspoon Freshly Ground Black Pepper Adds mild heat; feel free to use white pepper instead.
  • 3 tablespoons Worcestershire Sauce Provides umami flavor; substitute with soy sauce for a gluten-free option.
  • 1/3 cup Canned Chicken Stock or Broth Adds richness; vegetable broth can be used for a vegetarian version.
  • 1 tablespoon Tomato Paste Enhances the tomato flavor; ketchup can work in a pinch.
  • 2 1/2 pounds Ground Chuck The star protein of this meatloaf; substitute with ground turkey for a lighter dish.
  • 1/2 cup Plain Dry Bread Crumbs Helps bind the mixture; crushed crackers can be an alternative.
  • 2 extra-large Eggs Binds everything together; for a vegan option, use flax eggs.
For the Topping
  • 1/2 cup Ketchup Adds flavor and moisture to the top; experiment with BBQ sauce for a delicious twist.

Equipment

  • medium skillet
  • large mixing bowl
  • Sheet Pan
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Gather all the necessary ingredients and equipment.
  2. In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 cups of finely chopped yellow onions, 1 teaspoon of chopped fresh thyme, 2 teaspoons of kosher salt, and 1 teaspoon of freshly ground black pepper. Sauté for about 8-10 minutes, until the onions become translucent and soft.
  3. Stir in 3 tablespoons of Worcestershire sauce, 1/3 cup of canned chicken stock, and 1 tablespoon of tomato paste. Allow to simmer gently for 2-3 minutes, then remove from heat and let cool slightly.
  4. In a large mixing bowl, gently combine 2 1/2 pounds of ground chuck, the cooled onion mixture, 1/2 cup of plain dry bread crumbs, and 2 beaten extra-large eggs. Mix until just combined.
  5. Transfer the meat mixture to the prepared sheet pan and mold it into a loaf shape. Spread 1/2 cup of ketchup evenly over the top.
  6. Bake in the preheated oven for approximately 1 to 1 1/4 hours, until it reaches an internal temperature of 160°F (71°C). Tent with foil if browning too quickly.
  7. Remove from the oven and let the meatloaf rest for at least 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 12gProtein: 24gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 700mgPotassium: 500mgFiber: 1gSugar: 3gVitamin A: 400IUVitamin C: 5mgCalcium: 20mgIron: 3mg

Notes

Customize your meatloaf by adding ingredients like shredded cheese or sautéed mushrooms. Check the internal temperature for perfect doneness.

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