Ina Garten's Meatloaf | Barefoot Contessa | Food Network
Fans say Ina's easy recipe is the best meatloaf ever!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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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
How to make meatloaf with oatmeal?
Learn how to make meatloaf with oatmeal as a substitute for breadcrumbs with this simple and delicious meatloaf tip.
Alton Brown Makes His Good Eats Meatloaf | Food Network
Alton shares the secrets for making a classic Good Eats Meatloaf.
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Good Eats Meatloaf
RECIPE COURTESY OF ALTON BROWN
Total: 1 hr 10 min
Prep: 25 min
Cook: 45 min
Yield: 6 to 8 servings
Ingredients
6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg
For the glaze:
1/2 cup catsup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey
Directions
Heat oven to 325 degrees F.
In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
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MEATLOAF Recipe with Oatmeal | How to Make an Easy Gluten-Free Meat Loaf & Best Glaze
Here's How to Make an easy ????????????????????????-???????????????? ???????????????????????????????? ???????????????? ???????????????????????????? and Glaze. Why? Because it is flavorful, moist, delicious, and foolproof! Not only are we going to make a Gluten-Free Glazed Meatloaf with oatmeal, but we are going to be using a 50/50 mixture of pork and ground beef! That is probably closer to the original meatloaf recipe than you may think! Food critics and historians credit Dutch and German immigrants who settled in the Pennsylvania area for this famous American concoction. The American meatloaf is believed to be a close relative of the scrapple, a loaf consisting of a mixture of ground pork and cornmeal, very popular during the colonial era with German immigrants. Why the 50/50 mix of ???????????????? ???????????? ???????????????????????? ????????????????? As we get older, our bodies may struggle with processing large amounts of red meat. The 50/50 pork and ground beef mix does away with some of that and lowers the saturated fat intake.
Something else, I know a lot of people are going to argue that why bother with a Gluten-Free ???????????????????????????????? ???????????????? ????????????????????????????? Although there are arguments on both sides, and IMO the gluten craze is more of a marketing ploy than anything else, I will go on record and admit that gluten affects the body in more ways than one. For those with celiac disease, it causes inflammation and damage in their intestinal tracts, among other things. Some early signs include gas, cramping, bloating, diarrhea, and constipation. To me, it makes me slow and lazy, almost like a sugar crash. Not as bad with pasta but definitely with white bread. By replacing the bread crumbs in your meatloaf with oatmeal, you'll be adding more fiber without tasting any difference. It also helps keep the texture of the meatloaf light and helps retain the meatloaf's moisture. However, I do suggest grinding them down to a consistency similar to bread crumbs.
As always, please know that the ingredients for my not so ???????????????????????????????????????????? ???????????????????????????????? ???????????????????????? with oatmeal will be available on my blog at:
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We'll start by running our oatmeals in a food processor or blender to make it finer. One of the most significant issues I have faced when using oatmeal on meatloaf is that if left too chunky, it keeps the meat mixture from sticking together, and it won't stay together. Causing the meatloaf may fall apart as you try to cut it! Ideally, you want to grind the oatmeal to the same consistency as bread crumbs. Once accomplished, let's place it in a small mixing bowl, along with a teaspoon of oregano and a half cup of beef broth. Mix it set it aside, and let's turn our focus on the onion and garlic. After dicing the onion and the garlic, we are going to place it on a skillet and coof it down for about 4-5 minutes, or until they become pretty translucent and soft. Add a teaspoon of salt, cumin, the garlic, and cook that for an additional minute or two. Set that aside as well to cool off.
The next step is the pork and the ground beef. Deposit the two packs into a large mixing bowl, along with one teaspoon of salt, black pepper, one package of Lipton onion soup mix. Mix all the ingredients in a motion like kneading dough. These two meat have different colors. The goal is to mix them until they look like one unified color, at which time we are going to add two beaten eggs, the oatmeal, and the onion mixture. Continue to mix until all the ingredients are thoroughly incorporated, at which time we are going to deposit the mixture into a 5X9 loaf mold and place it in the fridge while we make the glaze.
My ???????????????????????????????? ???????????????????? does not have to be limited meatloaf! This glaze is terrific if you are making checking on the grill and even ribs. That is because it is significantly closer to a tangy Carolina barbecue sauce recipe than a traditional meatloaf glaze.
To make the meatloaf glaze combine, three-quarters cup of ketchup, two tablespoons of white vinegar, three tablespoons of brown sugar, one tablespoon of onion, and garlic powder, as well as half a teaspoon of salt and freshly ground black pepper. I use a lot of pre-ground black pepper and rarely make a fuzz about it, but in this case, I will! Stir to combine everything and let it sit for 4-5 minutes before using, then stir it again.
At this time, we can take our meatloaf out of the fridge and flip it into the center of a 9X13 baking dish or cook tray. If you are using a cookie tray, I strongly suggest lining it with aluminum foil. With wet hands, we are going to redefine the shape of our loaf, pour our glaze over it, and paint it using a brush or spatula. We are then going to place our meatloaf with oatmeal in the center of a preheated 325-degree oven for 60-65 minutes. At which time, we will check for a ???????????????????????????????? ???????????????????????????????? ???????????????? of 155 degrees Farenhigh.
#MeatloafRecipeWithOatmeal #GlutenFreeMeatloaf #MeatloafNoMilk #MeatloafNoBreadCrumbs #MeatloafEasy #MeatloafGlaze #MeatloafOatmeal #BestMeatloafGlaze #CarolinaMeatloafGlaze
Historic 100 Year Old Meatloaf Recipe With Oatmeal - Country Meat Loaf - Shakertown, KY
This is a meatloaf recipes from the 1800's that was made in Shakertown, KY. The Shakers At Pleasant Hill. It is more than 100 years old and does not require any bread or breadcrumbs but uses oatmeal instead.
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Meatloaf with Oatmeal
This old-fashioned Meatloafwith Oatmeal is a comfort food at its best! Easy to make dinner that comes together with just 10 minutes of prep!
The full recipe you can find here: