Recipe courtesy of Ina Garten
Recipe courtesy of Ina Garten
Episode:
Cooking for Beginners
Meat Loaf
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- Level: Easy
- Total: 1 hr 25 min
- Cook: 1 hr 25 min
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 384
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 46 g
- Cholesterol
- 189 mg
- Sodium
- 760 mg
- Level: Easy
- Total: 1 hr 25 min
- Cook: 1 hr 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 384
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 46 g
- Cholesterol
- 189 mg
- Sodium
- 760 mg
Ingredients
Directions
- 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.
