The first Barefoot Bloggers recipe this month was chosen by Tonya of What's on My Plate? She chose Ina's Individual Meatloaves. I can't say that I was super excited to make them, as I already have a favorite meatloaf recipe, but I gave them a shot. I'm so glad I did, because they were easy to throw together, and totally delicious! I made half the recipe, but now I wish I had made the whole thing. The leftovers made great sandwiches the next day - I highly recommend toasting slices on some crusty bread with a slice of provolone on top.
I stayed true to the recipe for the meatloaves, but I used Cook's Illustrated's recipe for the glaze. To me, the glaze makes the meatloaf, and this one can't be beat! I also used their method of cooking the meatloaves on a wire rack set atop a baking sheet, allowing the rendered fat to drain onto the baking sheet.
Thank you Tonya, for yet another Ina success!
adapted from Ina Garten
glaze from Cook's Illustrated
makes 6 meatloaves
- 1 Tablespoon olive oil
- 3 cups chopped yellow onion (2 large onions)
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh thyme leaves
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 Tablespoons Worcestershire sauce
- 1/3 cup chicken broth
- 1 Tablespoon tomato paste
- 2 1/2 pound ground beef (I used 85/15 ground sirloin)
- 1/2 cup dry breadcrumbs
- 2 large eggs, lightly beaten
- 1/2 cup ketchup
- 1 teaspoon hot sauce
- 3 Tablespoons brown sugar
- 1/4 cup apple cider vinegar
- 1/2 teaspoon ground coriander
Heat oil in a skillet. Add the onion, garlic, salt, pepper, and thyme, and cook until softened and translucent,but not browned, about 8 minutes. Remove from heat and stir in the Worcestershire sauce, chicken broth, and tomato paste.
Crumble the ground beef into a mixing bowl, and add the onion mixture, breadcrumbs, and eggs. Lightly combine using a fork, being careful not to mash the mixture. This will keep the meatloaves from being dense and tough.
Divide the mixture into six 10-11 ounce portions, and shape each into a loaf. Line them on the baking sheet. At this point they can be refrigerated for several hourse, or frozen.
Bake 25-30 minutes, or until they reach 140 degrees on an instant-read thermometer. Meanwhile, combine the ketchup, hot sauce, vinegar, brown sugar, and coriander in a small saucepan. Bring to a boil, and cook until the glaze is thick and syrupy, about 5 minutes.
Using half the glaze, brush the tops and sides of each meatloaf. Allow to cook an additional 5-10 minutes, or until they reach 150-155 degrees. Brush with remaining glaze, and place under broiler. Broil an additional 5-10 minutes, and remove from oven.
Allow to rest 10 minutes before serving.