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Meatloaf and Roasted Potatoes

Grad school is about to start again in a couple of days, so it’s very likely I won’t have as many opportunities to cook new and interesting things. So, I decided to use this weekend as a way of getting all my cooking joneses out for a bit.

I was watching Ina Garten’s show The Barefoot Contessa yesterday and it inspired me to make a traditional meal for dinnertime. Who doesn’t like meat and potatoes, right? On the bill is Ina’s Meatloaf and my own version of roasted potatoes.


  • 1 tablespoon good olive oil
  • 3 cups chopped yellow onions (3 onions)
  • 1 teaspoon chopped fresh thyme leaves
  • 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 percent lean)
  • 1/2 cup plain dry bread crumbs (recommended: Progresso)
  • 2 extra-large eggs, beaten
  • 1/2 cup ketchup (recommended: Heinz)


Preheat the oven to 325 degrees F.

Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don’t mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

The raw state:

Meatloaf before going in the oven

I would probably suggest chopping the onions a lot finer than I did for this recipe. It was very tender and juicy, and I think having the pan of hot water on the rack underneath the meatloaf makes the difference. I also think that it’s big enough for 8 – 10 servings, not six as she suggested. More servings = less calories, after all 🙂

For the roasted vegetables I chopped up a russet potato, sweet potato, and some onion, added a TB of olive oil and kosher salt and pepper, then combined it all together. Onto a cookie sheet sprayed with Pam for an hour at 400 degrees, and they come out moist and tender. Roasted corn on the cob complimented the meal very well.

Meatloaf with potatoes and corn

Spousal unit was pleased, I was pleased, life is good 😀

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