- Prep Time: 20 minutes
- Cook Time: 1h 25 min
- Serving: For 6 people
Barefoot Contessa Meatloaf Recipe
Ingredients
- olive oil - 1 tablespoon
- chopped yellow onions - 3 cups (3 onions)
- chopped fresh thyme leaves - 1 teaspoon
- kosher salt - 2 teaspoons
- freshly ground black pepper - 1 teaspoon
- Worcestershire sauce - 3 tablespoons
- chicken stock or broth - 1/3 cup, canned
- Tomato paste - 1 tablespoon
- ground chuck (81 percent lean) - 2 1/2 pounds
- plain dry bread crumbs - 1/2 cup (recommended: Progresso)
- eggs - 2 extra-large, beaten
- ketchup - 1/2 cup (recommended: Heinz)
Instructions
- 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.
Allergens
Barefoot Contessa Meatloaf Recipe
This recipe is simple to prepare and easy to make! Barefoot Contessa always comes through with the loveliest of dishes and this meatloaf recipe is no exception. Regardless of the occassion, this will do well, and if you are vegetarian try it with a meatless substitute! Let us know how you like it.
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