Ina garten meatloaf recipe

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.

This meatloaf is incredibly moist and full of flavor. Stick to this recipe, and you can kiss tough, dry, or greasy meatloaf goodbye. Even amateur home cooks can pull this one off, no problem. Preheat the oven to degrees Fahrenheit. Unlike other recipes that call for a loaf pan, you bake the meatloaf on a sheet pan lined with parchment paper. Trust me, it makes a huge difference. Next, saute the onions, thyme, salt, and pepper in olive oil.

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.

If it was good enough for the Barefoot Contessa, I thought, it surely was good enough for us. Prep time 10 minutes. Heat the olive oil in a medium skillet.

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.

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. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan this will ensure no air pockets.

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. Even amateur home cooks can pull this one off, no problem. Preheat the oven to degrees Fahrenheit. Unlike other recipes that call for a loaf pan, you bake the meatloaf on a sheet pan lined with parchment paper. Trust me, it makes a huge difference. Next, saute the onions, thyme, salt, and pepper in olive oil. Stir for 8 to 10 minutes, or until the onions are translucent but not brown.

Jute sheet roll

It hits all the nostalgic, comfort-food notes we crave in the winter months. Thankfully, that simplicity doesn't jeopardize the taste. Stir for 8 to 10 minutes, or until the onions are translucent but not brown. But if you can stomach that step, the end result is so worth it. I tried the hack for myself and found it worked like a charm. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. My mother, who'd otherwise been hands-off, quickly noted my error. In a large bowl, lightly mix the ground meat, onion mixture, bread crumbs, and eggs. Average rating 4. Preheat the oven to degrees Fahrenheit. Many meatloaf recipes opt for fancy glazes that incorporate everything from chili sauce to mustard.

As a kid, the mention of meatloaf night sent me running to the nearest neighbors, looking for any excuse to miss dinner at home. It wasn't that the meatloaf my mom made was really that bad, it just wasn't that good.

Combine the chicken stock, butter, and cooked garlic in a medium saucepan and bring to a boil. I'd never made meatloaf before, but I followed Ina Garten's recipe and loved the end result. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. I already had most of the ingredients on hand, which felt like a sign this recipe might be pretty simple. Develop and improve services. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan this will ensure no air pockets. Share on social media:. My mother was surprised by how well the basic glaze complemented the meat. I tried the hack for myself and found it worked like a charm. Remove the garlic from the oil and set aside.