This meatloaf recipe from Ina Garten is a must-try for those who enjoy meatloaf, but don’t want to spend hours in the kitchen making it.
You can never go wrong with a Barefoot Contessa meal!
I know it might seem like something that needs a lot of expertise, but this recipe is foolproof and simple. No matter how inexperienced you are at cooking, you should be able to pull this off without any problem.
Please put on your aprons, folks, and let’s get to work.
It’s time to get started!
Ina Garten (Barefoot Contessa) Meatloaf Recipe!
For this recipe, you will need the following ingredients:
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)
For complete instructions, please refer to the video above, or you can get a written version here!
How To Make Juicy Meatloaf In The Oven
There are many of us who like the taste of meatloaf, but it does not mean that every recipe makes the best meatloaf ever!
The countless number of ways in which you can cook a meatloaf is just like the variety of ways in which you can boil an egg. All of them will most likely promise you results that are award-winning, as well.
In spite of the fact that you may already think you have the best meatloaf recipe on the planet, there are a few helpful hints that will ensure you end up with a mouth-watering meal that will please the whole family.
Making The Best Meatloaf: Tips And Tricks
Make sure that you choose your meat carefully
The best way to make your recipe is to use a blend of meats.
In order to produce a moist and delicious meatloaf, a combination of ground beef and pork sausage is ideal.
However, you must add more liquid to your base recipe if you are making meatloaf out of low-fat cuts of meat (such as turkey or chicken) because of the reduced amount of fat found in these cuts of meat.
There is a risk that meatloaf made from these lean cuts of meat will be dry and crumbly, as they lack the fat or liquid content required to create a moist meatloaf.
The vegetables should be sautéed
You should make sure that whatever vegetables you use for your meat mixture, you sauté them in olive oil or butter before adding them to the mixture of meat.
As a result, the vegetables are able to break down and become more tender as a result. They also add moisture, rather than absorbing the moisture when used in their raw form.
When it comes to cooking meatloaf, the biggest debate centers around whether to use oatmeal or breadcrumbs.
There is only one thing that can be agreed upon and that is the requirement for a dry ingredient to aid in the binding of the mixture.
There is, however, a problem with the use of dry ingredients, as they will absorb excessive amounts of moisture when they are baked, regardless of what dry ingredients you use.
The addition of moisture will ensure that even your best meatloaf recipe doesn’t become dry and crumbly because of the lack of moisture.
The easiest way to do that is by soaking your breadcrumbs or oatmeal in milk for 15 minutes before adding them to your recipe.
In most cases, however, I choose a different approach.
Since I always seem to have to make a recipe at the last minute, I am not able to soak beforehand.
The alternative is to substitute 3 tablespoons of chicken stock for the milk. The extra moisture it receives from this method is exactly what it needs.
Overmixing is not a good idea
Mixing the ingredients with your hands is the preferred method of mixing for most people. There is just something easier about it.
In spite of the fact that this is a great way to blend up the mixture, most people tend to oversqueeze and mash it together.
Mix the mixture gently, just until it has been incorporated, and stop at that!
As a matter of fact, I prefer to combine the ingredients using a utensil rather than my hands.
I find that it is not only good exercise, but it also prevents me from squeezing the mixture between my fingers too hard.
The use of a loaf pan is NOT recommended
Most people, me included, watched their mother using the same loaf pan she made bread in to bake meat loaf in.
I abandoned the loaf pan, however, after experimenting with different ways for making the best meatloaf, and I came across a method that I really liked.
To prepare the loaf, I place it on a baking sheet lined with parchment paper and loosely form it.
A crisp exterior is left on the outside and a moist interior is left on the inside with this method of baking.
Allow it to rest for a while
It is important to let the meatloaf rest after it has been removed from the oven.
You simply need to cover it with foil and let it rest for about 10 minutes before you serve it.
In this way, you will be able to redistribute the juices so that you don’t end up with all of the juices sitting in the pan while leaving none in the meat.