Ina Garten's Meatloaf | Barefoot Contessa | Food Network
Fans say Ina's easy recipe is the best meatloaf ever!
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Meat Loaf
Recipe courtesy of Ina Garten
Total: 1 hr 25 min
Cook: 1 hr 25 min
Yield: 6 servings
Level: Easy
Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 325 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network
MEXICAN INSPIRED MEATLOAF WITH HATCH GREEN CHILE & CHEESE: Easy Recipe for the Ultimate Comfort Food
When Hatch green chile is in season, I like to put it in everything. And this Mexican Inspired Meatloaf is no exception. It's not only the ultimate comfort food, it's one of the most flavorful ones, too. Read on for the easy recipe:
Mexican Meatloaf
1 lb. lean ground beef
1/2 cup Hatch green chile, roasted, peeled & chopped small
1/4 - 1/2 cup onion
1/2 cup cheese of your choice (crumbled bleu cheese, cotija, & shredded cheddar are all good choices)
1 egg
1/2 cup oats (you can also use bread crumbs or crushed crackers)
1 8oz. can tomato sauce, divided
1 tsp. red chile powder
1/2 tsp. salt
1/2 tsp. garlic powder
In a large bowl combine all the ingredients, but reserve 1/3 of the can of tomato sauce for later. Mix with clean hands. Lightly grease a baking dish or cookie sheet. Transfer meat mixture to baking dish and shape into a smooth loaf by pressing and molding with hands. Pour remaining tomato sauce on top of loaf and spread evenly to cover.
Bake at 350º for 45 minutes or until internal temperature reaches 160º.
Remove from oven and let rest 10 minutes before serving.
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3:58 Ukulele Loop
Easy Mexican Meatloaf Recipe
The Great Depression may have been known for economic hardship, but it did give birth to the popularity of the meatloaf. Thankfully, we don’t live in trying economic times like the Great Depression, but a hearty meatloaf is still a popular dish among American families.
If you are a fan of meatloaf, but are in need of kicking your bland and traditional meatloaf up a notch, here is a meatloaf recipe that has a touch of Mexican flair.
Some salsa and Monterey jack cheese will make all the difference in transforming your meatloaf from regular to a flavorful Mexican one.
#Mexican #Meatloaf #Recipe
Read Full Recipe:
1923 Chili Meat Loaf Recipe - Old Cookbook Show
1923 Mexican MeatLoaf Recipe - Old Cookbook Show
This recipe is from the Gebhardt's old cookbook from 1923. If you enjoy old cookbooks and real culinary history - you've found the right channel.
Ingredients:
2 pounds beef (ground)
1 pound pork (ground)
½ pound smoked ham (ground)
1 cup cracker crumbs
2 eggs
1 teaspoon salt
2 tablespoons minced onion
½ garlic button minced
1 tablespoon Gebhardt's Eagle Chili Powder
6 drops Tabasco Sauce
½ cup milk
Put all ingredients in a large bowl and mix thoroughly. Mold in loaf form about 3 inches deep, keeping the form even. Put in greased baker, add ½ cup boiling water, and cook in a quick oven from 40 - 50 minutes. If the baker is covered, it will not need basting; if open baste with boiling hot water twice during the cooking.
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In this video, I'm bringing you a delicious 1923 chili meat loaf recipe from an old cookbook. This is a great recipe for winter time, and it's perfect for a family dinner.
If you're looking for a classic winter dish, then you'll love this 1923 chili meat loaf recipe! This recipe is from an old community cookbook, and it's perfect for a family dinner. It's full of flavor, and it's perfect for a cold winter night.
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Best Meatloaf You’ve Ever Had
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Don't use a loaf pan, says Jenny Jones. Her easy recipe is so full of flavor it's hands down the best meatloaf you've ever had.
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Taco Meat Loaf
This taco-seasoned meatloaf, filled with a melty tunnel of cheese and green chiles, and topped with salsa, puts all other meatloaves to shame, one satisfying bite at a time.
For the full recipe: