Ina Garten's Famous Meatloaf
ID: 57eeab9b...
An incredibly moist and flavor-packed classic meatloaf recipe. Featuring caramelized onions simmered in Worcestershire sauce, chicken stock, and tomato paste, then gently mixed with ground chuck and baked with a comforting oven steam bath to prevent cracking.
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🍳 Cooking Flow
Sauté chopped onions with thyme, salt, and pepper, then stir in chicken stock, Worcestershire, and tomato paste and let cool. → Combine the ground chuck, cooled onion mixture, beaten eggs, and breadcrumbs in a large bowl and gently mix by hand. → Form the meat mixture into a loaf on a parchment-lined baking sheet and spread ketchup evenly over the top. → Place a pan of hot water on the oven rack below the meatloaf and bake at 325°F (163°C) for 60-65 minutes. → Allow the meatloaf to rest, then slice, garnish with fresh parsley, and serve.
Cooking Steps
Brief Cooking Order
Sauté chopped onions with thyme, salt, and pepper, then stir in chicken stock, Worcestershire, and tomato paste and let cool. → Combine the ground chuck, cooled onion mixture, beaten eggs, and breadcrumbs in a large bowl and gently mix by hand. → Form the meat mixture into a loaf on a parchment-lined baking sheet and spread ketchup evenly over the top. → Place a pan of hot water on the oven rack below the meatloaf and bake at 325°F (163°C) for 60-65 minutes. → Allow the meatloaf to rest, then slice, garnish with fresh parsley, and serve.
Introduction
An incredibly moist and flavor-packed classic meatloaf recipe. Featuring caramelized onions simmered in Worcestershire sauce, chicken stock, and tomato paste, then gently mixed with ground chuck and baked with a comforting oven steam bath to prevent cracking.
Step 1
Finely chop three yellow onions to yield approximately three cups of chopped onions.
Step 2
Strip and finely chop fresh thyme leaves until you have one teaspoon.
Step 3
Heat one tablespoon of olive oil in a large skillet over medium-low heat.
Step 4
Add the chopped onions, chopped thyme, two teaspoons of kosher salt, and one teaspoon of black pepper to the pan. Sauté for 8 to 10 minutes until the onions are soft and translucent, making sure they do not brown.
Step 5
Remove the skillet from the heat. Stir in 1/3 cup of chicken stock, three tablespoons of Worcestershire sauce, and one tablespoon of tomato paste. Mix well and let the mixture cool slightly.
Ingredients List
Important Notes
Using ground chuck (approximately 80/20 lean-to-fat ratio) provides the necessary fat content to keep the meatloaf tender, moist, and flavorful.
Always let the sautéed onion mixture cool down before adding it to the raw meat and eggs to prevent cooking the meat or scrambling the eggs prematurely.
Mixing the meatloaf with your hands is the best tool, but be gentle and mix only until combined to avoid a dense, tough final product.
The hot water bath in the oven helps maintain moisture and prevents the meatloaf from cracking on top while baking.
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