I have been neglecting many things on this blog in the past month as my hubby and I were trying to get a handle on Court’s current medical challenges, my cooking posts among them. So for the next few Thursdays I will be posting a Barefoot Bloggers recipe so that by the end of the month I will be all caught up. So here we go…
This recipe was chosen by Tonya@What’s on My Plate?. As many of you know meat loaf and I have a very close friendship. We talk monthly usually accompanied by those lovely creamy mashed potatoes and the very fit green beans. We make a pretty good team this meat loaf plate and I. So when I saw that this recipe was on the menu, I did a little happy dance in my kitchen.
This particular meat loaf recipe came together quickly and was on the table within the hour. It was moist and flavorful. You could switch out the beef for turkey and the ketchup with Heinz 57 or your favorite BBQ sauce to switch things up a bit. These also freeze very well so you have another quick fix meal available later. Very versatile recipe…loved it!
Check out the Barefoot Bloggers for more fabulous recipe inspiration. You won’t be disappointed.
Celebrate the Feast!
Individual Meat Loaves
recipe by Ina Garten
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)
Preheat the oven to 350 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 meatloaf will be dense. Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.
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