Sunday, March 29, 2009
Back to Basics - Meatloaf
What food evokes more comforting memories than meatloaf? Definitely a dish that the men always seems to love, and one the ladies like a whole bunch too. In an effort to continue to get back to basic, may I present meatloaf. Plain and simple. A great dish to make if you are a seasoned pro or just starting out in the kitchen. This recipe was adapted from a Barefoot Contessa turkey meatloaf recipe. Over the years I kinda took out a little of this and added in a little of that. It's a staple recipe in this house. Meatloaf for dinner and meatloaf sandwiches for lunch the next day. As Ina always say, what's better than that?
You can use turkey or ground beef in this recipe. Since I got a sweet deal on ground beef this past week and totally stocked up on it, I'm going with the beef. This is equally as delicious with ground turkey.
adapted from a recipe by Ina Garten
1 large onion, chopped
1 tablespoon olive oil
salt & pepper
1/2 teaspoon thyme
2 1/2 tablespoons Worcestershire sauce
1/4 cup chicken broth (or stock)
1 tablespoon tomato paste
2 pounds ground beef or turkey
1/2 cup Italian seasoned breadcrumbs
1/2 cup panko breadcrumbs
2 eggs, beaten
ketchup for top
Preheat the oven to 325. In a medium pan over medium low heat cook the onions with the olive oil until they are translucent (about 8 - 10 minutes). Don't let them get brown. Add salt and pepper and the thyme.
Add the Worcestershire, chicken broth and tomato paste. Mix well. Allow mixture to cool until it's at room temp.
In a large bowl combine the ground beef or turkey, eggs, breadcrumbs, and onion mixture. Mix well, yes with your hands. I personally think mixing a big bowl of meat only pales in comparison to playing in the mud, or sand. I like it. Once it is mixed well shape it into a rectangular loaf and place it on an ungreased sheet pan lined with parchment. Spread enough ketchup over the top to cover it. Spread evenly.
Bake for 1 hour or until internal temperature reaches 160 and loaf is cooked through. You can also put a pan of hot water in the oven under the meatloaf to keep the top from cracking but a cracked top never bothered me any.
Serve hot, room temp or in a sandwich!