Barefoot Contessa Meatloaf

This easy Barefoot Contessa meatloaf is a hearty and comforting dish perfect for busy nights. Made with simple, everyday ingredients like fresh onions, ground chuck, and a tangy ketchup topping, it’s a delicious, family-friendly meal that’s tender on the inside and flavorful with every bite.

Ingredients Needed

• 1 tablespoon olive oil
• 3 cups chopped yellow onions (about 3 medium onions)
• 1 teaspoon fresh thyme, chopped
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons Worcestershire sauce
• 1/3 cup canned chicken stock or broth
• 1 tablespoon tomato paste
• 2 1/2 pounds ground chuck (81% lean)
• 1/2 cup plain dry bread crumbs (e.g., Progresso)
• 2 extra-large eggs, beaten
• 1/2 cup ketchup (e.g., Heinz)

How To Make Meatloaf

1. Preheat the oven: Preheat your oven to 325°F (163°C).
2. Cook the onions: Heat the olive oil in a medium sauté pan over medium-low heat. Add the chopped onions, thyme, salt, and pepper, and cook for 8–10 minutes, stirring occasionally, until the onions are translucent but not browned.
3. Add liquid ingredients: Off the heat, stir in the Worcestershire sauce, chicken stock, and tomato paste. Let the mixture cool slightly.
4. Mix the meatloaf: In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and beaten eggs. Mix gently with a fork. Be careful not to overmix to avoid a dense loaf.
5. Shape and top the loaf: Shape the mixture into a rectangular loaf and place it on a sheet pan lined with parchment paper. Spread the ketchup evenly over the top.
6. Bake the meatloaf: Bake for 1 to 1 1/4 hours, or until the internal temperature reaches 160°F (71°C). To prevent cracking, place a pan of hot water underneath the meatloaf while it bakes.
7. Serve: Let the meatloaf rest for a few minutes before slicing. Serve hot and enjoy!

Recipe Tips

• Don’t overmix the meat: Mix the ingredients gently with a fork to keep the meatloaf light and tender. Overmixing can make it dense.
• Use lean ground chuck: Ground chuck (81% lean) gives the perfect balance of fat and flavor. Avoid leaner meat, as it can make the meatloaf dry.
• Let the onion mixture cool: Let the sautéed onions and broth mixture cool slightly before adding it to the meat to avoid cooking the eggs.
• Shape it well: Make sure to form the loaf into a nice rectangle to help it cook evenly and hold together.
• Use parchment paper: Lining the pan with parchment paper makes it easier to remove the meatloaf once it’s cooked, preventing it from sticking.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover meatloaf cool completely to room temperature before placing it in the fridge. Store it in an airtight container for up to 4 days.
• Freeze: To freeze, wrap  leftover meatloaf  tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. It will keep for up to 3 months. To reheat, thaw in the fridge overnight and then warm in the oven at 350°F for 20-25 minutes.
• Reheating: To reheat meatloaf, place it in the oven at 350°F for 15-20 minutes until heated through, or microwave for 2-3 minutes, depending on the portion size. For best results, cover with foil to prevent drying out.

Nutrition Facts

Serving Size: 1 slice (approximately 1/8 of the loaf)

• Calories: 533
• Total Fat: 28g
• Saturated Fat: 10g
• Cholesterol: 124mg
• Sodium: 627mg
• Potassium: 400mg
• Total Carbohydrate: 20g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 40g

Try More Recipes:

• Barefoot Contessa Lobster Mac And Cheese
• Barefoot Contessa Truffle Mac And Cheese
• Barefoot Contessa Grown Up Mac And Cheese
• Barefoot Contessa Overnight Mac And Cheese
• Barefoot Contessa Mac And Cheese