Monday, May 19, 2014

Ina's Meatloaf

 For as long as I can remember, every time I felt like making a meatloaf, my go-to recipe was the Meatloaf recipe on the back of the Lipton Onion Soup mix. I've made it for years! And as my nephew Daniel would say, "It's everything I need a meatloaf to be."
And then I tried Ina Garten's.
Um, Ladies and Gentleman, the game has just changed.
The flavors, the textures, SOOO good! You won't believe how good it is!!! I think this is now my new favorite. So here you go, Daniel Boone. Have some Meatloaf, Schmeatloaf, double Beatloaf. It's pretty slammin and I think it might become YOUR new favorite too!!
You should try it! Like, right now.

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

Preheat the oven to 325 degrees F.

Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

There isn't a lot about this recipe that I would change. Like I said, it's pretty slammin'. The only thing I might think about changing is the fact that it doesn't really slice very well. If you know me, you know that I like to serve a perfect slice (cake, pie, etc). Did you read how the directions say not to mash it because that will make it dense? Well, I kinda think it should be dense enough that you can slice it. When I watched her make it on her show (and also when I made it), it just kind of fell apart on the plate when she went to serve it. I think I'd rather be able to slice it, wouldn't you? It's all about presentation. So, perhaps next time I make it, I'll just mash it a little bit. Just a thought!!

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