Barefoot Contessa Meatloaf Recipes

BAREFOOT CONTESSA MEATLOAF RECIPE

Steps:

• Preheat the oven to 325. Heat olive oil in a medium saute pan. Throw onions, thyme, salt and pepper and cook over medium to low heat, stirring occasionally. About 8 to 10 minutes,. Turn off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Permit to cool slightly. Combine chicken stock, ground chuck, onion mixture, bread crumbs, and eggs in a bowl and and mix lightly with a fork. Do NOT 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 catsup 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. Serve hot and enjoy!

BAREFOOT CONTESSA'S TURKEY MEATLOAF

Steps:

• Preheat oven to 325F.
• Saute onions in olive oil until translucent, about 15 minutes.
• Add salt, pepper, thyme, Worcestershire sauce, chicken stock and tomato paste and mix well.
• Allow to cool to room temperature.
• Combine ground turkey, bread crumbs, egg and onion mixture in a large bowl.
• Mix wll and shape into a rectangular loaf on an ungreased sheet pan.
• Spread the ketchup evenly on top.
• Bake for 1 1/2 hours until the internal temperature is 160F and the meatloaf is cooked through.

INDIVIDUAL MEAT LOAVES (BAREFOOT CONTESSA) INA GARTEN

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.

MEAT LOAF

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.

BAREFOOT CONTESSA GARLIC SAUCE FOR MEATLOAF

Steps:

• Combine the oil and garlic in a small saucepan and bring to a boil.
• Lower the heat and simmer 10-15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter.
• Remove the garlic from the oil and set aside (save the oil for vinaigrettes).
• Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil Lower the heat and cook at a full boil for 35-40 minutes, until slightly thickened.
• Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper and taste for seasonings.
• Spoon the sauce over a meatloaf (1770s is sautéing 1 large Spanish onion in olive oil with 1-1/2 cup finely diced celery; the meat is 1 lb each of ground beef with ground veal with ground pork; parsley, thyme, chives; 3 beaten eggs with 2/3 cup whole milk and 2-1/2 cups panko).