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Meat Loaf

Prep Time
1h 25 min
Yields
6 servings

Try one of the Barefoot Contessa’s most popular dishes for dinner tonight.

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ingredients

1
Tbsp good olive oil
3
cups chopped yellow onions (3 onions)
1
tsp chopped fresh thyme leaves
2
tsp kosher salt
1
tsp freshly ground black pepper
3
Tbsp Worcestershire sauce
cup canned chicken stock or broth
1
Tbsp tomato paste
2 ½
lb(s) ground chuck (81% lean)
½
cup plain dry bread crumbs (recommended: Progresso)
2
extra-large eggs, beaten
½
cup ketchup (recommended: Heinz)
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directions

Step 1

Preheat the oven to 325°F.

Step 2

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.

Step 3

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 ¼ hours, until the internal temperature is 160°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.

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