Hey guys! You know how we all have our favorite go-to cookbooks and chefs?
Well, mine is Ina Garten (Barefoot Contessa) — and I swear, I’ve never had one of her recipes fail… ever.
In fact, I’d like to be her — live in her home in the Hamptons, cook in her gorgeous kitchen, and stroll through her fresh herb garden.
But alas… I live in Langley, cook in my small-but-lovely kitchen, walk out to my rose garden, and am still married to Ken (no cookbook… yet).
Maybe one day I’ll write “Cooking for Ken.” 😂
Until then, this meatloaf recipe turns out perfectly every single time — juicy, flavorful, and even better the next day with eggs or in a sandwich (if you’re lucky enough to have leftovers).
So give it a go… BITE IT! ❤️
#bitemecanada #funologyoffood
Ingredients 🍖
The “stuff”…
- 1 Tbsp good olive oil
- 3 cups chopped yellow onions (about 3 onions)
- 1 tsp chopped fresh thyme leaves
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 Tbsp Worcestershire sauce
- ⅓ cup canned chicken stock or broth
- 1 Tbsp tomato paste
- 2½ lb ground chuck (81% lean) or extra lean ground beef
- ½ cup plain dry bread crumbs (Progresso recommended)
- 2 large extra eggs, beaten
- ½ cup ketchup
Instructions 👩🍳
What to do with the “stuff”…
- Preheat oven to 325°F (160°C).
- Heat olive oil in a medium sauté pan.
- Add onions, thyme, salt, and pepper — cook over medium-low heat for 8–10 minutes, until translucent but not brown.
- Remove from heat, stir in Worcestershire sauce, chicken stock, and tomato paste. Let cool slightly.
- In a large bowl, combine ground beef, onion mixture, bread crumbs, and eggs. Mix lightly with a fork (don’t mash — you want it fluffy, not dense).
- Shape into a rectangular loaf on a parchment-lined baking sheet.
- Spread ketchup evenly over the top.
- Bake 1 to 1¼ hours, until internal temperature reaches 160°F.
- Tip: Place a pan of hot water under the meatloaf in the oven to prevent cracking.
- Serve hot — and enjoy every juicy, DELISH bite.
Notes 📝
This recipe’s a total keeper — rich, savory, and deeply comforting.
Perfect for Sunday dinner, and the leftovers are next-level for breakfast sandwiches.
Recipe credit: Barefoot Contessa
Bite Me Canada 