Recipe courtesy of Ina Garten
Recipe courtesy of Ina Garten
Episode:
Cook Like a Pro: Beefed Up
Individual Three-Meat Loaves
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- Level: Intermediate
- Total: 1 hr 20 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 615
- Total Fat
- 27 g
- Saturated Fat
- 9 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 3 g
- Sugar
- 32 g
- Protein
- 44 g
- Cholesterol
- 187 mg
- Sodium
- 1547 mg
- Level: Intermediate
- Total: 1 hr 20 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 615
- Total Fat
- 27 g
- Saturated Fat
- 9 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 3 g
- Sugar
- 32 g
- Protein
- 44 g
- Cholesterol
- 187 mg
- Sodium
- 1547 mg
Ingredients
Directions
- 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.
