Sharon BrownMeatloaf may seem like a simple dish, but let me assure you, when done right, it can be an unforgettable meal. Inspired by the beloved Barefoot Contessa, I’ve honed my skills and combined my passion for food with years of experimenting in my kitchen.
If you want a hearty meatloaf that will impress your family and friends, you’ve come to the right place. This is more than just a recipe; it’s a culinary adventure.
What is Barefoot Contessa Meatloaf?
Barefoot Contessa Meatloaf is not your ordinary meatloaf. It’s a symphony of flavors, with a perfect blend of ingredients that results in a moist and tender loaf. The classic recipe makes use of ground chuck and a vibrant mix of aromatics. What sets it apart is its depth of flavor, thanks to the addition of Worcestershire sauce, fresh herbs, and the comforting touch of breadcrumbs.
I can still recall the first time I made this meatloaf. I was skeptical. Would it really be that special? Well, let me tell you, from the moment it came out of the oven, the warm aroma filled the air. As I sliced into it, the juices dripped and my heart swelled with pride. This is not just food; it’s a heartwarming experience.
Why You’ll Love This Barefoot Contessa Meatloaf
- Flavor Explosion: Thanks to fresh thyme and high-quality ingredients, every bite bursts with flavor.
- Comfort Food: This meatloaf is the epitome of comfort. It reminds you of home, family dinners, and good times.
- Super Simple: The steps to create this dish are straightforward. You don’t need to be a culinary wizard to nail it.
- Ingredients You Can Trust: High-quality ingredients bring out the best in this recipe.
- Versatile: Whether it’s a weeknight dinner or a gathering with friends, this meatloaf fits any occasion.
The Ingredients
- 2 1/2 pounds ground chuck (81% lean)
- 1 tablespoon high-quality extra virgin olive oil
- 3 cups diced yellow onions (approximately 3 medium-sized onions)
- 1 teaspoon finely chopped fresh thyme leaves
- 2 teaspoons coarse kosher salt
- 1 teaspoon freshly cracked black pepper
- 3 tablespoons Worcestershire sauce
- 1/3 cup chicken broth (canned or homemade)
- 1 tablespoon tomato purée
- 1/2 cup plain dry breadcrumbs (recommended: Progresso)
- 2 extra-large eggs, lightly beaten
- 1/2 cup ketchup (recommended: Heinz)
- 1/4 cup finely chopped fresh parsley
- 1 tablespoon Dijon mustard
With these ingredients in hand, let me guide you step by step through this delightful process.
Step by Step Instructions
Step 1: Preheat the Oven
First things first, preheat your oven to 350°F (175°C). This ensures the meatloaf will cook evenly, allowing the flavors to blend beautifully.
Step 2: Prepare the Onions
In a large skillet, heat the olive oil over medium heat. Add in the diced yellow onions and cook them until they’re translucent, about 5 to 7 minutes. This step builds the foundation of flavor. Stir occasionally to avoid burning.
Step 3: Mix the Ingredients
In a large bowl, combine the ground chuck, cooked onions, thyme, salt, pepper, Worcestershire sauce, chicken broth, tomato purée, breadcrumbs, eggs, ketchup, parsley, and Dijon mustard. Use your hands to mix everything thoroughly. Don’t be afraid to get a little messy! Just make sure not to overmix; that could lead to a dense meatloaf.
Step 4: Shape the Loaf
Once everything is well combined, a crucial step follows. Transfer the mixture onto a sheet pan lined with parchment paper. Shape it into a loaf. Aim for a height of about 2 inches. This shape helps it cook evenly and crusts up nicely.
Step 5: Bake the Meatloaf
Place the meatloaf in the preheated oven and bake it for about 1 hour. You can check for doneness with a meat thermometer. It should read 160°F (70°C) in the center.
Step 6: Glaze with More Ketchup
After about an hour, remove the meatloaf from the oven and cover it with a layer of ketchup. This creates a sweet and tangy glaze that elevates the dish. Pop it back in the oven for another 15 minutes to caramelize.
Step 7: Rest and Serve
When it’s finished baking, take it out and let it rest for about 10 minutes before slicing. Yes, patience is a virtue here. This resting time allows the juices to settle, making for a juicier slice.
Tips & Tricks
- Quality Ingredients Matter: Opt for fresh herbs and high-quality meat for the best flavor.
- Don’t Rush the Cooking: Allow the meatloaf to fully cook and rest to maintain moisture.
- Experiment with Flavors: Feel free to add spices like garlic powder or paprika for a slight kick.
- Try Different Glazes: Swap out ketchup for BBQ sauce or a homemade glaze for variety.
- Use Leftovers Wisely: Leftovers can be turned into sandwiches, meatloaf tacos, or added to pasta.
Nutrition Information
barefoot contessa meatloaf recipe nutrition facts
Can I Store Barefoot Contessa Meatloaf?
Absolutely! This meatloaf stores well. If you have leftovers (which is likely because it’s so hearty), wrap them tightly in plastic wrap or aluminum foil, and store them in the refrigerator for up to 4 days. You can also freeze slices for up to 3 months. Just reheat in the oven or microwave when you’re ready to enjoy it again.
What Can I Serve with Barefoot Contessa Meatloaf?
The beauty of meatloaf lies in its versatility. Here are a few serving suggestions:
- Mashed Potatoes: Creamy, buttery mashed potatoes are a classic pairing.
- Green Beans: A side of steamed green beans gives a nice crunch.
- Salad: A crisp garden salad balances the richness of the meatloaf.
- Mac and Cheese: For the ultimate comfort food duo, you can’t go wrong!
- Cornbread: Sweet cornbread adds a fantastic texture and flavor.
Variations
- Gluten-Free Option: Use gluten-free breadcrumbs instead of regular ones for a gluten-free treat. The flavor remains intact, so you’re not missing anything.
- Cheesy Twist: Add shredded cheese (like cheddar) into the meat mixture for added creaminess. Who doesn’t love melty cheese?
- Spicy Kick: Incorporate chopped jalapeños or red pepper flakes for a little heat. This variation gives a whole new vibe to the meatloaf.
- Italian Flavor: Mix in Italian seasoning and Parmesan cheese for a delightful Mediterranean twist. Serve with marinara sauce to elevate it further.
- BBQ Meatloaf: Use BBQ sauce instead of ketchup for glazing. The smokiness of BBQ adds a deliciously different profile.
Barefoot Contessa Meatloaf Recipe
Equipment
- Large skillet
Ingredients
- 2 1/2 pounds ground chuck 81% lean
- 1 tablespoon high-quality extra virgin olive oil
- 3 cups diced yellow onions approximately 3 medium-sized onions
- 1 teaspoon finely chopped fresh thyme leaves
- 2 teaspoons coarse kosher salt
- 1 teaspoon freshly cracked black pepper
- 3 tablespoons Worcestershire sauce
- 1/3 cup chicken broth canned or homemade
- 1 tablespoon tomato purée
- 1/2 cup plain dry breadcrumbs recommended: Progresso
- 2 extra-large eggs lightly beaten
- 1/2 cup ketchup recommended: Heinz
- 1/4 cup finely chopped fresh parsley
- 1 tablespoon Dijon mustard
Instructions
- First things first, preheat your oven to 350°F (175°C). This ensures the meatloaf will cook evenly, allowing the flavors to blend beautifully.
- In a large skillet, heat the olive oil over medium heat. Add in the diced yellow onions and cook them until they’re translucent, about 5 to 7 minutes. This step builds the foundation of flavor. Stir occasionally to avoid burning.
- In a large bowl, combine the ground chuck, cooked onions, thyme, salt, pepper, Worcestershire sauce, chicken broth, tomato purée, breadcrumbs, eggs, ketchup, parsley, and Dijon mustard. Use your hands to mix everything thoroughly. Don’t be afraid to get a little messy! Just make sure not to overmix; that could lead to a dense meatloaf.
- Once everything is well combined, a crucial step follows. Transfer the mixture onto a sheet pan lined with parchment paper. Shape it into a loaf. Aim for a height of about 2 inches. This shape helps it cook evenly and crusts up nicely.
- Place the meatloaf in the preheated oven and bake it for about 1 hour. You can check for doneness with a meat thermometer. It should read 160°F (70°C) in the center.
- After about an hour, remove the meatloaf from the oven and cover it with a layer of ketchup. This creates a sweet and tangy glaze that elevates the dish. Pop it back in the oven for another 15 minutes to caramelize.
- When it’s finished baking, take it out and let it rest for about 10 minutes before slicing. Yes, patience is a virtue here. This resting time allows the juices to settle, making for a juicier slice.
Notes
- Quality Ingredients Matter: Opt for fresh herbs and high-quality meat for the best flavor.
- Don’t Rush the Cooking: Allow the meatloaf to fully cook and rest to maintain moisture.
- Experiment with Flavors: Feel free to add spices like garlic powder or paprika for a slight kick.
- Try Different Glazes: Swap out ketchup for BBQ sauce or a homemade glaze for variety.
- Use Leftovers Wisely: Leftovers can be turned into sandwiches, meatloaf tacos, or added to pasta.
Nutrition
Frequently Asked Questions
Conclusion
Creating Barefoot Contessa Meatloaf is a warm, satisfying culinary journey. It requires minimal effort yet rewards you with a tasty, hearty dish. From the fragrant sautéing of onions to the delightful aroma as it bakes, this recipe embodies the essence of home-cooked goodness.
You’ll find yourself wanting to make it time and again. So, fire up that oven and get ready for a meatloaf experience like no other. Your taste buds will thank you!
