Ina Garten’s Famous Meat Loaf

Recently there has been a lot of talk about meat loaf! It was even featured last night on Diners, Drive-Ins & Dives. My friend, and her meat loaf loving husband raved about this recipe. And, well, it’s Ina, whose recipes are always tried and true. Get ready for some home style goodness, likely perfect for tomorrow, when we’ll have an hour extra to hang around the table to enjoy it! It might be crying out for some mashed potatoes… you decide.

1 tbsp extra virgin olive oil
3 cups chopped yellow onions (3 onions)
1 tsp chopped fresh thyme leaves
2 tsp kosher salt
1 tsp freshly ground pepper
3 tbsp Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tbsp tomato paste
2.5 lbs ground chuck (81% lean)
1/2 cup plain dry breadcrumbs (Progresso is recommended)
2 extra large eggs, beaten
1/2 cup ketchup (Heinz is recommended)

Preheat oven to 325 degrees F.

Heat olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat for approximately 8-10 minutes, stirring occasionally. The onions should be translucent but not browned. Remove from the heat and add the Worcestershire sauce, chicken stock, and tomato paste. Allow the mixture to cool slightly.

In a large bowl, combine the meat, onion mixture, bread crumbs, and eggs. Mix lightly with a fork. Do not mash down which will make the meat loaf dense. Shape the mixture into a rectangular loaf and place on a baking sheet covered with parchment paper.

Spread the ketchup on the top of the loaf. Bake for 1-1.25 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. Ina recommends that a pan of hot water be placed in the oven on the shelf beneath the meat loaf which will keep the top from cracking. Slice and serve. “How easy was that?”

Serves 6