Ina garten meatloaf recipe

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.

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.

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 a large bowl, lightly mix the ground meat, onion mixture, bread crumbs, and eggs. But you can do it!

Copy Link. Share icon An curved arrow pointing right. Preheat the oven to degrees Fahrenheit.

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

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.

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Email address. I already had most of the ingredients on hand, which felt like a sign this recipe might be pretty simple. I've come a long way, yet I still appreciate a simple meal that saves me time and reminds me of home. Food and Recipes Meat. Let us improve this post! When I pulled the meatloaf from the oven, I knew it was cooked perfectly. The ingredients were pretty simple, and I had most of them already. Next, saute the onions, thyme, salt, and pepper in olive oil. I set a timer for an hour and put the meatloaf in the oven. Slice and serve hot with the Garlic Sauce. In a large bowl, lightly mix the ground meat, onion mixture, bread crumbs, and eggs. Garten also recommended placing a pan of water beneath the meatloaf to prevent cracks. The next step was cooking the onions with oil, salt, pepper, and fresh thyme until translucent. Garten's take, however, eschewed a more complicated glaze in favor of simplicity. Lower the heat and simmer for 10 to 15 minutes, until lightly browned.

This meatloaf is incredibly moist and full of flavor. Stick to this recipe, and you can kiss tough, dry, or greasy meatloaf goodbye.

The onions were good to go in about 10 minutes. When I pulled the meatloaf from the oven, I knew it was cooked perfectly. You can opt-out at any time. Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt, and pepper in a large mixing bowl. Trending Videos. It indicates the ability to send an email. Newsletter Sign Up. As I approach my 30s, I'm constantly looking to elevate my cooking skills. I save the oil for vinaigrettes. Unlike other recipes that call for a loaf pan, you bake the meatloaf on a sheet pan lined with parchment paper. I tried the hack for myself and found it worked like a charm.