Who am I to mess with a recipe by the Barefoot Contessa, Ina Garten? Nonetheless, I am doing that here. I’ve made the original recipe several times and it’s great, but I thought I would help it along by adding some bacon to the onions, thyme, salt, and pepper mixture. Because of the addition of bacon, I used less salt than in the original recipe and I eliminated the chicken stock.
Meat Loaf by whatfoodimade,
based on a recipe by Ina Garten
Yield: 6 servings
1 tablespoon good olive oil
1 large Vidalia onion, diced
6 slices of bacon, diced
1 teaspoon chopped fresh thyme leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1 tablespoon tomato paste
2-1/2 pounds ground chuck (81% lean)
1/2 cup plain dry bread crumbs
2 extra-large eggs, beaten
1/2 cup ketchup
Preheat the oven to 325° F.
Heat the olive oil in a fry pan. Add the onions, bacon, 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 and the bacon is cooked, but not crispy. Off the heat, add the Worcestershire sauce 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 (I used my hands, which was messy but works better). Don’t mash or overwork this mixing or the meatloaf will be dense and tough. Shape the mixture into a rectangular loaf on sheet pan covered with tin foil. Spread the ketchup evenly on top. Bake for 1 to 1-1/4 hours, until the internal temperature is 160° 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 or as leftovers in a sandwich.