By Angelika Hanna
This Ina Garten recipe is actually easier to cook than I thought it would be, and it surpassed my expectations. I will cook this again and again.
Mashed or scalloped potatoes go well with it, but really any vegetable pairs with those meat loaves.
Prep Time: 30 min
Cook Time: 45 min
Total Time: 1 hr 15 min
Yield: 6 servings
Cuisine: North American
Author: Angelika Hanna / Zest4Food
- 1 tbsp cold pressed extra virgin olive oil
- 3 cooking onions
- 1 tsp chopped fresh thyme leaves or 1/2 tsp dried thyme
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 tbsp Worcestershire sauce
- 1/3 cup beef stock
- 1 tbsp tomato paste
- 2 1/2 pounds ground beef
- 1/2 cup plain dry bread crumbs
- 2 extra large eggs, beaten
- Sriracha ketchup for topping
- Preheat the oven to 350 degrees Fahrenheit.
- Heat the olive oil in a medium pan.
- Add the onions, thyme, salt and pepper.
- Cook over medium-low heat, stirring occasionally, for 8-10 min, until the onions are translucent but not brown.
- Turn the heat off. Add the Worcestershire sauce, beef stock, and tomato paste.
- Let cool slightly.
- In a large bowl, combine the ground beef, onion-spice mixture, bread crumbs, and eggs. Mix lightly with a fork, this way the meatloaf turns out fluffy.
- Divide the mixture into 6 portions, and shape each portion into a small loaf on a sheet pan.
- Drizzle some Sriracha ketchup on the top of each portion.
- Bake the loaves for 40-50 min, until the internal temperature is 155-160 degrees Fahrenheit, and the meat loaves are cooked through.