For a basic and satisfying meatloaf that tastes like the ones from your childhood, look to Ina Garten. Non-negotiable: That layer of ketchup across the top that concentrates in the oven and gets dense and saucy. Be sure to keep white bread on hand for tomorrow's leftovers sandwich—yum.
Ingredients
Instructions
Preheat the oven to 325 degrees F.
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.
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 1/4 hours, until the internal temperature is 160 degrees 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.
Nutrition
- Serving Size
- 1 of 6 servings
- Calories
- 384
- Fat Content
- 14g
- Saturated Fat Content
- 5g
- Carbohydrate Content
- 21g
- Fiber Content
- 2g
- Sugar Content
- 9g
- Protein Content
- 46g
- Cholesterol Content
- 189mg
- Sodium Content
- 760mg
