Ina Garten inspired Meatloaf
It hadn't occurred to me until after I started looking for meatloaf recipes, that they can be extremely inaccessible for people with food allergies who have not yet mastered altering the recipes to fit their needs. My Mom had this recipe tucked away on the cook book shelf, and after finding it, I decided to try to make a meatloaf that tasted better than the traditional egg filled kind. Ina Garten has a great base to use, but the fact that it contains eggs and Worcestershire sauce (which contains anchovies) made it difficult. For this new take on meatloaf, you'll need:
- 1 Tbsp olive oil (I used rice bran oil)
- 1 1/2 cups chopped yellow onions
- 1 tsp chopped fresh thyme leaves
- 2 tsp salt
- 1 tsp black pepper
- 1 Tbsp balsamic vinegar
- 1 Tbsp honey
- 1/3 cup chicken stock
- 1 Tbsp tomato paste
- 2 1/2 pounds ground beef
- 1/4 - 1/2 cup cream/rice milk/soy milk
- 1/2 cup ketchup
1. Preheat oven to 325 degrees.
2. Heat olive oil in a medium saute pan. Add the onions, thyme, salt and pepper and cook over medium-low heat, stirring occasionally until onions are translucent but not brown.
3. Take the onion mixture off the heat and add the balsamic vinegar, honey, chicken stock and tomato paste. Allow to cool slightly.
3. In a large bowl, combine the ground beef, onion mixture and cream and mix lightly with a fork. Don't mash or the meatloaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered in parchment paper. Spread ketchup evenly on top. Bake for an hour to an hour and 15 minutes, until the internal temperature is 160 degrees and the meatloaf is cooked through. Serve hot.
I used a large cookie sheet so I was able to share the cooking time of my meatloaf and roasted potato side dish.
This meatloaf was extremely moist, and the substitution of balsamic vinegar and honey for the Worcestershire sauce added a nice tang to the traditional strong onion flavour of meatloaf. I loved the ketchup on top as well; I am a huge ketchup fan and the sweetness really played with the flavour of the meat and other spices.
Have you altered any recipes for your eating restrictions that worked out perfectly for you? Did you master it the first time, or did it require a lot of trial and error?