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
Testing Chrissy Teigen's Meatloaf Wellington - FANCY!
Thank you Chrissy Teigen! Gordan Ramsay has a popular beautiful Beef Wellington that is all the rage but Ms. Chrissy Teigen has come out with her own easy version called Meatloaf Wellington. In her new cookbook, Cravings All Together the Meatloaf version is less intimidating. If it's ugly we'll cover it up with fluffy puff pastry right? Meatloaf warms us up especially during winter and we think this dish looks special enough to serve as our holiday main course. This is going to look fancy, taste fancy but be an easy relatable dish anyone can make or so we think. We love warm Meatloaf and amping it up to Meatloaf Wellington is so exciting, we can be fancy too! Ok, we got mushrooms to chop, ground meat to massage and puff pastry to work so see you on the other side friends. Time to get fancy with Chrissy Teigen's help!
#chrissyteigen #beefwellington #celebrityrecipe
For the recipe referenced in today's video:
Cravings All Together cookbook by Chrissy Teigen
Meatloaf Wellington, page 140-142
Ingredients:
1 Package of puff pastry (2 sheets)
Flour for rolling
Olive Oil
1 Diced Onion
1 Tbsp Chopped Garlic
8 Ounces of mushrooms, diced small minus stems
2 tsp of salt (or less, it's pretty salty) - 1 tsp in mushroom / 1 tsp with meat
1/2 tsp of ground black pepper
1 box of Stove Top Stuffing, chicken 6 oz
3 Eggs - 2 for meatloaf / 1 for egg wash over pastry
1 1/2 pounds of ground beef (whatever mixture you like)
1 cup grated Parmesan
1/4 tsp cayenne
6 oz of thin prosciutto
QUICK TIPS WE LEARNED AFTER TEST:
1. The diced mushrooms will be more than you think you need, but it cooks down.
2. No need to exactly measure the puff pastry, remember it's meatloaf so you can form it to fit whatever size you make.
3. It's really salty with all the salty components, we suggest in the meatloaf mixture to do 1/2 tsp of salt not the full tsp.
4. No worries if your prosciutto tears, no one will see it under the puff pastry!
5. Make fun designs with the puff pastry scraps and decorate your loaf.
6. Make sure you cover the loaf with aluminum foil after the first 30 minutes, then lower heat and cook another 30. If not, your puff pastry will be too brown.
One recipe, tested by two cooks!
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Liver, Love, LIT! Meatloaf Wellington from 1974 (Pt II) | Revive or Archive
Part 2 of 2: Ishea Brown, lover of all things vintage and Allrecipes home cook, got double the adventure with the 1974 recipe for Meatloaf Wellington she found in the Better Homes & Gardens Archive.
After the Brass Sisters leant their expertise on how to make the recipe's mystery Mock Perigourdine Sauce in last week's episode, she tackles the meatloaf in Part 2 of her journey.
Will all the liver in this recipe make Meatloaf Wellington one to leave in the Archive? Watch as Ishea fearlessly digs in with an open mind. Will the Brass Sisters want to revive the recipe, after seeing Ishea's finished dish? Will you?
Check out Meatloaf Wellington and other recipes from the Archive:
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