Ina garten meatloaf recipe

This meatloaf is incredibly moist and full of flavor. Stick to this recipe, and you can kiss tough, dry, or greasy meatloaf goodbye.

It hits all the nostalgic, comfort-food notes we crave in the winter months. In an era of kale Caesar salads and turmeric lattes, meatloaf feels decidedly frumpy and uncool. On dinner tables frequented by Brussels sprouts , meatloaf is the well-meaning uncle who rehearsed knee-slappers all the way down the interstate on his way to the family festivities: Beloved, but not particularly hip. Without an old family recipe to guide me, I took to Google and breathed a small sigh of relief when one of the first to pop up was attributed to none other than Ina Garten. If it was good enough for the Barefoot Contessa, I thought, it surely was good enough for us. I splurged on pre-diced onions to save myself the chop time and the mess and opted to include just two cups of onions instead of the three the recipe called for. But if you can stomach that step, the end result is so worth it.

Ina garten meatloaf recipe

As I approach my 30s, I'm constantly looking to elevate my cooking skills. Where I once made scrambled eggs and grilled cheese, I now make glazed salmon and quinoa salads. I've come a long way, yet I still appreciate a simple meal that saves me time and reminds me of home. With that in mind, I recently followed culinary pro Ina Garten's meatloaf recipe to prepare dinner for my parents. Here's how it went. Garten's recipe requires only 12 ingredients, including eggs, breadcrumbs, tomato paste, yellow onions, Worcestershire sauce, and olive oil. I already had most of the ingredients on hand, which felt like a sign this recipe might be pretty simple. Most of the heavy lifting for this recipe involved chopping onions. Garten's recipe called for three cups of yellow onions, which would give the meatloaf a nice texture. The next step was cooking the onions with oil, salt, pepper, and fresh thyme until translucent. I preheated the oven to degrees Fahrenheit as I worked the pan, making sure to avoid caramelizing the onions. The onions were good to go in about 10 minutes.

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Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly. Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt, and pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground. Add the onion mixture and the panko to the meat mixture. Place a piece of parchment paper on a sheet pan.

Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly. Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt, and pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground. Add the onion mixture and the panko to the meat mixture. Place a piece of parchment paper on a sheet pan.

Ina garten meatloaf recipe

It hits all the nostalgic, comfort-food notes we crave in the winter months. In an era of kale Caesar salads and turmeric lattes, meatloaf feels decidedly frumpy and uncool. On dinner tables frequented by Brussels sprouts , meatloaf is the well-meaning uncle who rehearsed knee-slappers all the way down the interstate on his way to the family festivities: Beloved, but not particularly hip.

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We are sorry that this post was not useful for you! Set aside to cool slightly. Let us improve this post! Jump to Recipe. When I pulled the meatloaf from the oven, I knew it was cooked perfectly. On dinner tables frequented by Brussels sprouts , meatloaf is the well-meaning uncle who rehearsed knee-slappers all the way down the interstate on his way to the family festivities: Beloved, but not particularly hip. Stir for 8 to 10 minutes, or until the onions are translucent but not brown. The next step was cooking the onions with oil, salt, pepper, and fresh thyme until translucent. Vote count: Use profiles to select personalised advertising. The onions were good to go in about 10 minutes. Most of the heavy lifting for this recipe involved chopping onions. Trust me, it makes a huge difference.

This meatloaf is incredibly moist and full of flavor.

Unfortunately, I took the instructions a bit too literally, pressing the meat into a thin rectangle to cover the entire pan. Read preview. Close icon Two crossed lines that form an 'X'. It was so good that my mother even asked for the recipe. Prep time 10 minutes. Share Pin Email. These choices will be signaled to our partners and will not affect browsing data. Let us improve this post! We are sorry that this post was not useful for you! Trending Videos.