• 2 months ago
Delicious dinner recipes are synonymous with Ina Garten recipes. In this video, Nicole shows you how to make Ina Garten’s famous meatloaf with flavorful ingredients and precise preparation. Tender, moist, and sophisticated, the meatloaf is easily baked in the oven and really shines alongside a plate of mashed potatoes and green beans.
Transcript
00:00Today I'm trying out Ina Garten's famous meatloaf.
00:06That is a pretty meatloaf.
00:07So tender, so moist, so flavorful.
00:10My mouth just started watering.
00:12She knows what she's doing.
00:14Ina Garten's meatloaf is pretty famous.
00:16I've never had it, but sounds delicious.
00:19Sounds very similar to other meatloaf recipes.
00:23Nothing crazy, but her preparation is what's key.
00:27I think the most shocking thing about the recipe
00:30is that it starts out with three cups of onions,
00:32or three onions.
00:33This is really the only thing that I saw
00:37that I'm like, ooh, I bet that is good.
00:39That's a lot of onion, but she cooks it down a lot
00:42and brings out that kind of sweetness.
00:44So I can see how this will be delicious.
00:48But I mean, I can kind of see it also
00:49because it's like Smashburger vibes.
00:53That's damn good.
00:55Okay, three cups of onions.
00:56That looks about right, let's see.
00:58I love it when this happens.
01:00Three cups.
01:01Ina Garten does seem to live the life.
01:04Only the finest of things.
01:06That's why I wore my pearls.
01:09Okay, and the only other thing you have to chop up
01:11is a little bit of fresh thyme.
01:12Super, like, just simple, lovely, flavorful ingredients.
01:17When she says fresh thyme,
01:18I think you need to use fresh thyme.
01:19This is not a time to break out the dried version, okay?
01:24Fresh thyme's where it's at.
01:26So I'm going to go the extra mile here.
01:29We just need a teaspoon chopped.
01:31Okay, now we cook.
01:33Know the drill, people.
01:35Breaking out the olive oil.
01:36And it says right here, good olive oil.
01:39But between you and me,
01:40I don't care what kind of olive oil you use.
01:42Tablespoon of oil.
01:44I don't want the oil to get too hot
01:45before I add in the onions
01:47or they'll just start to brown immediately.
01:49We want all those sugars to kind of come out naturally.
01:52So with the thyme, two teaspoons of salt,
01:56and then one teaspoon of pepper.
01:59So we're going to just cook this kind of on medium low.
02:01Now this process is going to take about eight to 10 minutes.
02:05So go get a glass of wine.
02:11Just doing my thing.
02:13Okay, so you can see that the onions
02:15are really soft and translucent.
02:18And then at this point, she says to take it off the heat.
02:21We're going to stir in chicken stock,
02:23Worcestershire, and tomato paste.
02:25She does say you can use canned chicken stock.
02:27Shocker.
02:28Three tablespoons of Worcestershire,
02:30which is probably more than I put in my meatloaf.
02:33And a tablespoon of tomato paste.
02:35Adding these afterwards is going to bring down
02:38the temperature and that's what we want to happen
02:41because we need this to cool slightly
02:42before we add it to the meat.
02:44You don't just want to put this in steaming hot
02:47or you're going to start to cook that meat.
02:50Let's finish her up, shall we?
02:52All right, so large bowl.
02:54This recipe uses two and a half pounds of ground chuck.
02:58So we know ground chuck is where it's at
03:01when it comes to burgers and everything else
03:03because it's just got more fat, also known as more flavor,
03:06and more moisture.
03:07So this meatloaf should be really moist and not dried out.
03:10Then we're going to add in our onion mixture.
03:15All right, and then eggs.
03:16Two extra large eggs.
03:19That's a special purchase.
03:20She's particular probably because you don't want
03:21to overmix the meat.
03:23Okay.
03:24When I make my meatloaf or meatballs,
03:26I like to mix all the stuff and then add the meat in,
03:30but we're doing it all at the same time.
03:31Half a cup of breadcrumbs,
03:34which y'all proud of me for following a recipe.
03:37I feel like maybe I'll take my pearls off of this.
03:39She says this is your best tool, and I agree.
03:43So you don't want to overmix it,
03:44just want to be sure everything gets well incorporated.
03:48Also like this recipe because it's like, you know,
03:52how the restaurants do it, not old school.
03:55We're not using an actual loaf pan.
03:56We're shaping it.
03:58So it looks a little more rustic.
04:00All right, I think that is well blended.
04:02Let me wash my hands.
04:05Feel like the need to talk fancy, very sophisticated.
04:09Like this is the very demure version of the meatloaf.
04:13Proud of me?
04:14Mm-hmm.
04:15She's on trend.
04:18All right, I'm just gonna dump it out
04:19and kind of freeform it.
04:21So much easier than having to like form it in a loaf pan.
04:25Okay, all right, then for that iconic topping,
04:30just ketchup.
04:31I usually mix my ketchup with a little balsamic vinegar
04:33or something before I top it,
04:35but I'm doing it just like she does.
04:37She also used her hands to spread this
04:38in the video I saw,
04:39so this is just the time of year for meatloaf.
04:42It's kind of just the comforting meal
04:43when the weather starts to get cool.
04:46This goes into the oven,
04:47but she doesn't just put it in the oven by itself.
04:49She puts in a pan of hot water
04:51so it kind of steams around the meatloaf as it's cooking.
04:56This in the oven.
05:01Oh, that turns around the pan.
05:05Let me find another thing.
05:09This'll work.
05:12This could be the thing that makes all the difference,
05:13so don't skip the step, people.
05:18It's gonna hopefully prevent it from cracking
05:20all over the outside and the top like a cheesecake.
05:27That's it.
05:28We're gonna wait about an hour.
05:29Supposedly we're about to have the best meatloaf ever.
05:32Okay, it's been exactly one hour.
05:34It smells so dang good in here.
05:39Okay, let's see where we are temp-wise.
05:42Looking for 160.
05:44She is so exact.
05:46I mean, I'm really close.
05:47I know I can pull it.
05:48It's safe to eat right now,
05:49but I'm just gonna do exactly what she says.
05:52I have three degrees to go,
05:53so I'm just gonna give it like three or four more minutes,
05:58and I'm going to go get my veggies.
06:00You cannot have meatloaf without mashed potatoes.
06:03I don't think I've ever had meatloaf without mashed potatoes.
06:11Okay.
06:15Perfect.
06:16Now we can't just serve it from that pan
06:18and follow directions.
06:19We're gonna transfer the whole thing to a serving platter.
06:23That is a pretty meatloaf.
06:25I just made Ina Garten's famous meatloaf,
06:29but now it's time to taste it.
06:31It cut like butter, okay?
06:34Definitely I can tell it's gonna be tender.
06:36My mouth just started watering.
06:39This doesn't count as my official bite.
06:41This is just the first taste.
06:45She knows what she's doing.
06:47Perfectly seasoned.
06:49You definitely taste the like moisture shear coming out,
06:52and with the caramelized onions.
06:53I called it earlier.
06:55I was like, it kind of reminds me
06:56of that burger kind of effect.
06:57I just got a little sweetness from those onions
06:59mixed with the ketchup.
07:00The ketchup is not overwhelming.
07:02It's just like the perfect compliment.
07:05Go, Ina.
07:07To serve it, I will like slice it up a little bit,
07:09maybe sprinkle on a little bit of parsley.
07:13Make it fancy.
07:14You know, thanks to that steam bath.
07:16I mean, there's like a tiny bit of cracking,
07:18but not like the normal meatloaf that you make,
07:21so that did do something.
07:23Okay, for the official plating.
07:31Sprinkle, we'll fancy it up a little bit.
07:34Is it time to do it the right way with the perfect bite?
07:39So tender.
07:40Go in with a little mashed potato.
07:44She knows what she's talking about.
07:46If you've never made Ina Garten's meatloaf,
07:48you should give it a try.
07:49So tender, so moist, so flavorful.
07:5110 out of 10, would make it again.
07:56Whatever I said, she was right.