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Ina Garten's key to a delicious meatloaf is to not pack the mixture of ground chuck, sauteed onions, dried breadcrumbs and eggs too densely. Hand-mixing the ingredients will ensure the meatloaf is.
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Preheat the oven to 375 degrees and line a baking sheet with parchment paper. In a large skillet, sauté the diced onion in 1 tablespoon oil or a splash of water at medium heat for 3-5 minutes or until soft and fragrant. Add in the minced garlic and sauté for an additional 30 seconds. Remove from heat and set aside.
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Preheat the oven to 350°F and set an oven rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper or heavy-duty, nonstick foil.; Heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes.
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Heat the olive oil in a medium skillet. Reduce to medium-low heat and stir in the onions, thyme, salt, and pepper. Stir occasionally until the onions are translucent, about 8 to 10 minutes. Remove it from the heat and stir in the Worcestershire sauce, chicken stock, and tomato paste.
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Grease a 9×5-inch loaf pan with cooking spray. In a large bowl, combine the ground beef, ketchup spices, garlic, onion, milk, and eggs. 2. Sprinkle the breadcrumbs on top of the meat mixture. 3. In a large bowl, stir together all of the ingredients until evenly combined. 4.
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In skillet, heat oil over medium heat; cook onion, celery and garlic, stirring occasionally, until softened, about 8 minutes. Transfer to large bowl; let stand for 10 minutes. Stir in bread crumbs, egg, horseradish, Worcestershire sauce, salt and pepper. Add beef; mix to combine. Shape into 7- x 4-inch (18 x 10 cm) log; place on foil-lined.
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Heat olive oil in a frying pan and saute onion with garlic until just soft. Remove from the heat and cool. Mix them with all other main ingredients. Shape into a loaf and transfer into a baking dish. Mix all glaze ingredients and keep aside. Bake meatloaf for 50 minutes. Pour the glaze mix over it and bake for 1 more minutes.
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Method. Preheat the oven to 180ºC/350°F/gas 4. Peel and finely chop the onions. Put a large non-stick frying pan on a low heat with 2 tablespoons of olive oil and the butter. Once the butter starts to sizzle, tear in the sage leaves, followed a minute later by the onion. Season with a pinch of sea salt.
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Preheat the oven to 350 F. Mix all the ingredients together in a bowl except for the sausages or hotdogs. Divide the mixture into three parts. Get the aluminum foil and place 1/3 of the mixture on it. Spread it and place the sausages or 1 hotdog on top of it. Repeat with the remaining ground mixture.
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Preheat oven to 350 degrees F. Lightly grease a standard size loaf pan with cooking spray. Add all of the meatloaf ingredients to a large bowl and gently mix everything to combine (without over-working the meat). Add the meat mixture to a loaf pan and gently pat into an even layer. Bake for about 30 minutes.
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Place on upper oven rack in 350°F oven. Bake 40 to 50 minutes; brush with remaining 1/4 cup ketchup. Bake 5 minutes more or until instant-read thermometer inserted into center registers 160°F. Let stand 10 minutes. Cut into slices. Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef.
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Instructions. Preheat oven to 350 F. Using your hands, combine ground beef, eggs, ½ can of tomato sauce, bread pieces, dried minced onion, parsley, salt and pepper. Knead until just mixed (do not overmix or you'll end up with tough meatloaf). Spray loaf pan with nonstick cooking spray and place meatloaf mixture in pan.
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Directions. 1 Melt the butter in a medium saucepan over medium heat. Add the mushrooms, cover with a lid, and cook for 5 minutes. Uncover the pan, then add the onion, shallot, and a 1/4 teaspoon of salt. Cook, stirring occasionally, until softened, 5 to 10 minutes.
