Individual Meat Loaves Barefoot Contessa Ina Garten Recipes

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INDIVIDUAL MEAT LOAVES (BAREFOOT CONTESSA) INA GARTEN

Copyright 2005, Ina Garten. We made these instead of burgers for one of the "picnic, hamburger & hot dog" cookout holidays. We have a disadvantage here at the home, the resident's will ignore any food they don't recognize. So we tried these and they loved them! Yay! These are even good enough for company!

Provided by Manami

Categories     Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12



Individual Meat Loaves (Barefoot Contessa) Ina Garten image

Steps:

  • Preheat the oven to 350ºF.
  • Heat the olive oil in a medium sauté pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8-10 minutes, until the onions are translucent but not brown. (We cooked ours longer, as we like them caramelized, 10-15 minutes).
  • Off the heat, add the Worcestershire sauce, chicken broth, 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 meatloaf will be dense.
  • Divide the mixture into 6(10-11 oz)portions.(That is what the recipe calls for but we made them about 4-6 oz).
  • Then shape each portion into a small loaf on a baking sheet.
  • Spread about a tablespoon of ketchup on top of each portion.
  • Bake for 40-45 minutes, until the internal temperature is 155º-160ºF and the meat loaves are cooked through.
  • Serve hot.

1 tablespoon olive oil
3 cups chopped yellow onions
1 teaspoon chopped fresh thyme leave
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup low sodium chicken broth
1 tablespoon tomato paste
2 1/2 lbs 81% lean ground chuck
1/2 cup plain breadcrumbs (recommended Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended Heinz)

MEAT LOAF

Nothing says classic comfort like Ina Garten's Meatloaf recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 12



Meat Loaf image

Steps:

  • 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.

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)

INDIVIDUAL MEAT LOAVES

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 14



Individual Meat Loaves image

Steps:

  • Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
  • Heat 1 tablespoon of olive oil in a medium (10-inch) saute pan. Add the onions, thyme, 2 teaspoons salt, and 1 teaspoon pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until tender but not browned. Off the heat add the Worcestershire sauce, chicken stock, and tomato paste. Cool slightly.
  • In a large bowl combine the ground meats, the onion mixture, breadcrumbs, and eggs and mix lightly with a fork. (Don't mash the mixture or the meatloaf will be too dense.) Divide the mixture into six (10-ounce) portions and place them on the prepared sheet pan.
  • Squeeze ketchup in a zigzag pattern on top of each meatloaf. Bake for 45 minutes to 1 hour, until the internal temperature is 155 to 160 degrees. Serve hot with a garnish of thyme.

Good olive oil
3 cups chopped yellow onions (2 large)
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup chicken stock
1 tablespoon tomato paste
1 1/2 pounds ground chuck (81% lean)
1/2 pound ground pork
1/2 pound ground veal
1/2 cup plain dry bread crumbs
2 extra-large eggs, lightly beaten
Ketchup, in a squeeze bottle
Fresh thyme stems, for garnish

INDIVIDUAL MEAT LOAVES

Provided by Ina Garten

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 12



Individual Meat Loaves image

Steps:

  • 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.

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)

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