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)
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.
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.
Tips:
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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