Green Chile Meat Loaf

This is by far the best meat loaf recipe I have ever come across. If you think you don't like meat loaf, you have probably never had good meat loaf...the secret is to not over work or pound the meat loaf. I based this recipe from Ina Garten's, because she has truly perfected meat loaf with this one, and why mess with perfection?

Green Chile Meat Loaf

Adapted from Ina Garten’s Barefoot Contesa

Ingredients:

1 Tbsp. olive oil

1 yellow onion, chopped

2 tsp. kosher salt

1 tsp. freshly ground black pepper

1/2 cup green chile (roasted, peeled and chopped)

3 Tbsp. Worcestershire sauce

1/3 cup canned chicken stock or broth

1 Tbsp. tomato paste

2 1/2 pounds ground beef

1/2 cup plain dry bread crumbs

2 extra-large eggs, beaten

1/2 cup ketchup

Method:

Preheat the oven to 325 degrees F.

Heat the olive oil in a medium pan. Add the onions, 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 green chile, 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. Here’s the most important part...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 11/2 to 2 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. Enjoy!