I feel like meatloaf is a staple in southern homes, but it’s never been something that I cared for all that much. I’ve tried a few recipes in the past that were okay, but I had pretty much written it off until now. I was once again watching Barefoot Contessa on the Food Network and she made this meatloaf recipe and made it look so darn delectable that I decided to give it another try.
I’m so glad I did, because this is the best meatloaf I have ever had! The meat was very tender and juicy, and the recipe itself is quite simple which is a bonus. She revealed in her show that a common mistake with meatloaf is mashing the loaf too densely, which messes up the texture. I had always seen meatloaf done in bread pans, but she used a cookie sheet instead.
When I cooked it I halved the recipe and it turned out just fine. I have to admit that the only reason I halved it was because I didn’t read the recipe and only thawed one pound of ground beef…Whoops. Thankfully it was still amazing and the only problem I ran into was that I baked it a little too done (170 F) but it was still tender and juicy.
- 1 tbsp olive oil
- 3 yellow onions, chopped
- 1/2 tsp dried thyme leaves
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 tbsp Worcestershire sauce
- 1/3 cup chicken stock or broth (I use chicken broth granules)
- 1 tbsp tomato paste
- 2 1/2 lbs ground beef
- 1/2 cup plain bread crumbs
- 2 large eggs, beaten
- 1/2 cup ketchup
Preheat oven to 325 F.
Heat olive oil in a cast iron skillet or regular medium sized skillet. Add onions, thyme, salt, and pepper and cook over medium-low heat for 8-10 minutes until onions are translucent.
Off the heat, add the Worcestershire, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground beef, onion mixture, bread crumbs, and eggs. Mix lightly with a fork. Don’t mash or the meat will be dense.
Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Do not pack densely or the texture and flavor will be off. Spread the ketchup on top.
Bake for 1 to 1 1/4 hours, until the internal temperature is 160 F and the meatloaf is cooked through.