Sunday, March 29, 2009

Back to Basics - Meatloaf

Meatloaf TS

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.

Lisa's Meatloaf

adapted from a recipe by Ina Garten
Printable recipe
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!

Meatloaf slice


Anonymous said...

wow, looks good! simple, easy, delicious, comforting, satisfying! there is nothing like a good meatloaf, and they taste even better as leftovers, in my opinion!

preTzel said...

I love meatloaf and that is what is on the menu for today. I use ground beef and italian sausage together in mine with fresh chopped onion, green pepper, and garlic as well as egg and crackers and seasonings. Have you tried BBQ sauce in place of ketchup? It actually tastes good w/ both but I am partial to the ketchup.

krysta said...

hey how'd you make meatloaf that took a good picture? i'm impressed.

Kelly B said...

I love meatloaf!! I remember when I was little, my Mom would make it. I never liked her meatloaf. I was watching the Food Network one day and a girl named Sunny made personal meatloaves in green peppers. They were so good. I can't get enough of it since. I just love your recipes!! Thanks so much!! :)

Wendy said...

Sounds wonderful and looks amazing---I'm definately going to make it this week!

test it comm said...

That is a tasty looking meatloaf dinner!

Jeff said...

You can never go wrong with a good meatloaf recipe. Now I must call mom to have her make it for me.