Ina’s Meatloaf

Meatloaf is total comfort food.  Perfect for a chilly night.  And it’s easy to make, which is a total bonus.  While we love fancy stuffed meatloaf in this house, the traditional, slathered-in-ketchup kind has it’s place.  Ina’s is my fave.

You will need:
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
2½ pounds ground chuck (81% lean) or whatever meatloaf blend you prefer
½-1 cup cubed white bread (or you can use 1/2 cup plain dry bread crumbs)
2 extra-large eggs, beaten
1/2 cup ketchup, preferably Heinz

Preheat the oven to 325 degrees.  Heat the olive oil in a medium sauté 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. Let cool slightly.

In a large bowl, combine the ground meat, onion mixture, bread/bread crumbs, and eggs, and mix lightly with a fork. Don’t mash or the meatloaf will be dense.
Shape the mixture into 2 rectangular loaves on sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1¼ hours, until the internal temperature is 160 degrees and the meat loaf is cooked through. Serve hot.

Serves: 6 rather generous portions
Time: 20 minutes hands-on plus 1+ hour baking time
From: Ina Garten

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2 Comments

  1. Posted December 11, 2011 at 6:02 pm | Permalink

    is it bad that i’m staring at that little heap of onions thinking that i would eat all of them, as they are, with a spoon? hope not!

  2. julianna
    Posted December 11, 2011 at 7:33 pm | Permalink

    love anything from Ina!

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