Mohamed Shili This 2-pound meatloaf by Ina Garten is a satisfying and flavorful dish, featuring key ingredients like ground chuck, Worcestershire sauce, and a medley of spices. It’s topped with a ketchup glaze that adds a tangy touch to the meat.
Ina starts by sautéing onions and spices, which are then mixed with the meat and additional ingredients. She forms this mixture into a loaf shape and bakes it in the oven. A ketchup glaze is applied on top for the final touch. The recipe is straightforward to make, making it an excellent choice for a cozy dinner or a family get-together.
I discovered this Ina Garten Meatloaf recipe on Food Network, where it has received numerous positive reviews.
Ina Garten Meatloaf Ingredients
- 1 tablespoon olive oil
- 3 cups yellow onions, chopped
- 1 teaspoon fresh thyme, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons Worcestershire sauce
- 1/3 cup chicken stock
- 1 tablespoon tomato paste
- 2 1/2 pounds ground chuck (81% lean)
- 1/2 cup dry bread crumbs
- 2 eggs, beaten
- 1/2 cup ketchup
How To Make Ina Garten Meatloaf
- Preheat Oven: Turn your oven on to 325°F (163°C). Make sure the oven rack is in the middle position for even cooking.
- Prepare Onion Mixture: In a medium-sized pan, heat olive oil over medium-low heat. Add chopped onions, thyme, salt, and pepper. Stir occasionally and cook until the onions become soft and translucent, which should take about 8 to 10 minutes. Turn off the heat, then add Worcestershire sauce, chicken stock, and tomato paste to the pan. Stir well and let the mixture cool down for a few minutes.
- Mix Ingredients: In a large mixing bowl, gently combine the ground chuck, the cooled onion mixture, bread crumbs, and beaten eggs. Use a fork to mix the ingredients together. Be careful not to overmix, as that can make the meatloaf dense.
- Shape and Top: Lay a piece of parchment paper on a baking sheet. Shape the meat mixture into a rectangular loaf on the paper. Smooth out the top and sides. Spread ketchup evenly over the top of the loaf using a spoon or a brush.
- Bake and Serve: Place the baking sheet in the preheated oven. Bake for about 1 to 1 1/4 hours. Use a meat thermometer to check that the internal temperature reaches 160°F (71°C). Once it’s done, remove the meatloaf from the oven and let it rest for a few minutes before slicing and serving.
What To Serve With Meatloaf
Serve this moist ina garten meatloaf with Baked Ziti, oven baked cabbage, Collard Greens or Shrimp Orzo Salad.
How To Store Meatloaf
In The Fridge:
Store leftover meatloaf in an airtight container in the fridge for up to 3-4 days. Make sure it cools down to room temperature before storing it to prevent moisture buildup, which can make it soggy.
In The Freezer:
You can freeze meatloaf for up to 3 months. Wrap it tightly in aluminum foil and then place it in a ziplock bag. Make sure to label the bag with the date for easy identification later.
How To Reheat Meatloaf
To reheat meatloaf, you can use the oven or microwave. For the oven, preheat to 350°F (175°C) and bake for about 20-25 minutes. If using a microwave, place slices on a microwave-safe plate and heat for 1-2 minutes, checking at 30-second intervals.
Check out More Recipes From Ina Garten:
Ina Garten Meatloaf
Description
This 2-pound meatloaf by Ina Garten is a satisfying and flavorful dish, featuring key ingredients like ground chuck, Worcestershire sauce, and a medley of spices. It’s topped with a ketchup glaze that adds a tangy touch to the meat.
Ina Garten Meatloaf Ingredients
How To Make Ina Garten Meatloaf
- Preheat Oven: Turn your oven on to 325°F (163°C). Make sure the oven rack is in the middle position for even cooking.
- Prepare Onion Mixture: In a medium-sized pan, heat olive oil over medium-low heat. Add chopped onions, thyme, salt, and pepper. Stir occasionally and cook until the onions become soft and translucent, which should take about 8 to 10 minutes. Turn off the heat, then add Worcestershire sauce, chicken stock, and tomato paste to the pan. Stir well and let the mixture cool down for a few minutes.
- Mix Ingredients: In a large mixing bowl, gently combine the ground chuck, the cooled onion mixture, bread crumbs, and beaten eggs. Use a fork to mix the ingredients together. Be careful not to overmix, as that can make the meatloaf dense.
- Shape and Top: Lay a piece of parchment paper on a baking sheet. Shape the meat mixture into a rectangular loaf on the paper. Smooth out the top and sides. Spread ketchup evenly over the top of the loaf using a spoon or a brush.
- Bake and Serve: Place the baking sheet in the preheated oven. Bake for about 1 to 1 1/4 hours. Use a meat thermometer to check that the internal temperature reaches 160°F (71°C). Once it’s done, remove the meatloaf from the oven and let it rest for a few minutes before slicing and serving.
