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.

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.

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. Pro-tip: if you want to skip this step, chop the onions finely. These liquid ingredients are key to making the meatloaf super moist. Set the mixture aside to cool a little. Then, prepare the meatloaf.

In an era of kale Caesar salads and turmeric lattes, meatloaf feels decidedly frumpy and uncool.

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.

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.

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.

Xxx jugando videojuegos

By Betsy Cribb Watson. Unfortunately, I took the instructions a bit too literally, pressing the meat into a thin rectangle to cover the entire pan. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Use profiles to select personalised advertising. Prep time 10 minutes. In a large bowl, lightly mix together the ground chuck, onion mixture, bread crumbs, and eggs with a fork. The eggs and breadcrumbs kept the meatloaf from falling apart. In this recipe, you just use half a cup ketchup. Use limited data to select advertising. Read next. Jump to Recipe. Preheat the oven to degrees Fahrenheit. You want to expose the meatloaf to heat so that its exterior will brown and caramelize, while its interior stays nice and moist. You can opt-out at any time. Share Facebook Icon The letter F.

Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned.

Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Thanks for signing up! Read preview. Submit Feedback. Tell us why! After an hour passed, I added a meat thermometer and cooked the meatloaf for a few extra minutes until the dial hit degrees Fahrenheit, the ideal temperature in Garten's instructions. The ingredients were pretty simple, and I had most of them already. List of Partners vendors. Whereas, if you shape the loaf yourself and bake it on a sheet pan, the meatloaf will cook perfectly. It indicates a way to close an interaction, or dismiss a notification. You may accept or manage your choices by clicking below, including your right to object where legitimate interest is used, or at any time in the privacy policy page. Most of the heavy lifting for this recipe involved chopping onions. I added my onion mix to the bowl, then added ground beef. Place a piece of parchment paper on a sheet pan.