Whiteley Creek Homestead

I have gleaned recipes from many sources that have found a place in my keeper file, but when I have no time or patience for a dud, I go straight to Food Network's Ina Garten (aka Barefoot Contessa) and Alton Brown. This time, I landed in Ina's kitchen for a meatloaf recipe. If you desire a large quantity, go to foodnetwork.com and pull up Ina Garten's original recipe which uses 2 1/2 lbs of ground chuck. If you want a smaller version using 1 lb ground beef, I have reduced the measurements in this blog post. I also added in spinach, red pepper, and tomatoes. Toss fork-pricked whole potatoes into the oven to bake at the same time.  

Barefoot Contessa Meatloaf

1 tbsp olive oil

1 cup chopped onion

½ tsp dried thyme

scant 1 tsp salt

½ tsp black pepper

1 ½ tbsp Worcestershire sauce (I used Bragg Liquid Aminos.)

¼ cup chicken stock or broth

1 tbsp tomato paste (I used mild salsa.)

1 lb ground chuck (I used grass-fed ground beef.)

¼ cup dry bread crumbs

1 egg, beaten

spinach, red pepper, and tomatoes, chopped (my additions)

¼ cup ketchup for spreading atop loaf

Preheat oven to 325°. Sauté onions in oil, then add thyme, salt, pepper, Worcestershire or Bragg, chicken broth, and tomato paste (or salsa). Mix well. Combine onion mixture with ground meat, bread crumbs, and egg (plus optional veggie additions). Lightly press into a 4 ½ x 8 ½ loaf pan. Spread the ketchup evenly on top. Bake for 1 to 1 ¼ hours, until the internal temperature is 160°F and the meatloaf is cooked through.  (A pan of hot water in the oven, under the meatloaf, will keep the top from cracking.)