Ina Garten’s Meatloaf Recipe
If you’re on the lookout for a timeless comfort dish with a reputation that precedes itself, look no further than Ina Garten’s Meatloaf. This recipe isn’t just hearty—it’s a soul-soothing classic packed with rich flavor, tender texture, and just enough nostalgia to bring everyone to the table. Whether you’re cooking for a crowd or planning for dreamy leftovers, every slice captures why this meatloaf is a mainstay in home kitchens everywhere.
Ingredients You’ll Need
The magic of Ina Garten’s Meatloaf is all about fresh, straightforward ingredients that work in perfect harmony. Each one has its own special role, and together, they create layers of flavor that stand out in every bite.
- Olive oil: The base for sautéing onions, adding a subtle richness and helping flavors meld beautifully.
- Large yellow onion (chopped): Brings gentle sweetness and moisture, ensuring every bite of meatloaf is soft and never dry.
- Salt: Essential for enhancing every element and balancing the dish’s flavors.
- Black pepper: Adds a gentle warmth and depth that keeps the seasoning lively without overwhelming the dish.
- Fresh thyme leaves (or dried): Provides an herbal note that cuts through the richness for a truly savory finish.
- Worcestershire sauce: This umami-packed ingredient gives a signature, deep flavor that’s velvety and bold.
- Chicken stock: Infuses juiciness and ties all the ingredients together while keeping the loaf moist as it bakes.
- Tomato paste: Intensifies the savory profile and adds a pop of color.
- Ground beef (85/15): The foundation of the meatloaf—full of flavor with the perfect fat content for tenderness.
- Plain dry breadcrumbs: Help bind everything together, adding lightness and preventing a dense texture.
- Large eggs (lightly beaten): Work as sturdy binders, holding the loaf together and adding richness.
- Ketchup: Smoothed over the top, it caramelizes for a tangy-sweet finishing glaze that’s completely irresistible.
How to Make Ina Garten’s Meatloaf
Step 1: Prepare the Onion Base
Start by heating olive oil in a skillet over medium heat. Add chopped onions, salt, pepper, and thyme. Sauté the mixture for 8 to 10 minutes—just long enough for the onions to soften and turn translucent, but not to brown. This gentle cooking step draws out the onions’ sweetness and infuses the whole mixture with aromatic herbs and seasoning. Once everything’s soft and fragrant, stir in Worcestershire sauce, chicken stock, and tomato paste. Mix thoroughly, then set aside and let the mixture cool to room temperature—so it doesn’t scramble your eggs or toughen your meat later.
Step 2: Combine the Meatloaf Mixture
In a large mixing bowl, combine the ground beef, plain dry breadcrumbs, and lightly beaten eggs. Add the cooled onion mixture. Mix gently with a fork or clean hands, just until everything is incorporated. Take care not to overmix; gentle handling is the secret to a tender loaf. This part is all about layering those flavors and textures so they bake into every forkful.
Step 3: Shape and Glaze the Meatloaf
Line a baking sheet or roasting pan with parchment paper (hello, easy cleanup!). Scoop the meat mixture onto the pan, and gently shape it into a rectangular loaf about 9 by 4 inches in size. Spread the ketchup in an even layer over the top—this sweet-tangy glaze is the finishing touch that caramelizes beautifully in the oven.
Step 4: Bake to Perfection
Slide your masterpiece into a preheated 325°F oven. Bake for 1 hour to 1 hour 15 minutes, or until the center registers 160°F on a meat thermometer. The aroma will have your kitchen smelling like comfort food heaven. Once done, let the Ina Garten’s Meatloaf rest for about 10 minutes before slicing. This step ensures the juices redistribute, so every serving is moist and flavorful.
How to Serve Ina Garten’s Meatloaf
Garnishes
For a fresh and inviting look, sprinkle chopped parsley or thyme over each slice. You can also add a few thinly sliced scallions for a subtle crunch and burst of color. If you’re feeling fancy, a drizzle of extra ketchup or a bit of tomato chutney will make the dish pop even more.
Side Dishes
Ina Garten’s Meatloaf pairs beautifully with fluffy mashed potatoes, roasted carrots, or buttery green beans. For a lighter twist, serve it alongside a big green salad tossed with a zesty vinaigrette. These sides complement the rich flavors and keep every plate balanced and inviting.
Creative Ways to Present
Consider slicing the meatloaf thick and stacking on sourdough bread for an amazing sandwich. Or, create mini sliders on buttery rolls with extra ketchup. For dinner parties, try cutting the loaf into bite-sized cubes and spearing with toothpicks for easy appetizers—a fun and unexpected twist!
Make Ahead and Storage
Storing Leftovers
Let any remaining slices cool completely, then wrap tightly in foil or store in an airtight container in the refrigerator. Ina Garten’s Meatloaf keeps beautifully for up to 3 days without sacrificing flavor or moisture.
Freezing
You can freeze the cooked meatloaf whole or in individual portions. Wrap well in plastic wrap and aluminum foil before freezing—this helps prevent freezer burn. Defrost overnight in the refrigerator for best results.
Reheating
For a juicy reheat, place slices in a baking dish, sprinkle with a tablespoon or two of chicken stock, and cover loosely with foil. Warm in a 325°F oven for 15 to 20 minutes, or until heated through. Microwaving also works in a pinch—just be careful not to overdo it so the meat stays tender.
FAQs
Can I use a different type Main Course
Absolutely! While the classic recipe uses beef, you can try a mix of beef, pork, or even ground turkey. Just keep the fat content in mind—a little marbling brings out the juiciest loaf.
Is it possible to make Ina Garten’s Meatloaf gluten-free?
Definitely. Swap traditional breadcrumbs for your favorite gluten-free version, or use crushed gluten-free crackers. The result is just as tender and delicious.
Can I halve the recipe?
Yes—you can easily halve all the ingredients if you’re not serving a crowd. Bake for about 45 to 50 minutes and check for doneness with a thermometer.
Why does the recipe call for cooling the onion mixture?
Cooling prevents accidental cooking of the eggs or melting fat in the meat mixture, which can impact the final texture. Mixing in a cooled base means everything binds just as it should.
What if I don’t have Worcestershire sauce?
Try using soy sauce with a splash of apple cider vinegar or a touch of balsamic. While the flavor will be a little different, you’ll still get a savory, umami-rich punch.
Final Thoughts
Baking Ina Garten’s Meatloaf is more than just following a recipe—it’s creating a memory-worthy dish that feels like home with every bite. Whether you’re new to meatloaf or reviving a family classic, this version is one you’ll want to revisit again and again. Gather friends and family, serve with your favorite sides, and savor how something so simple can be so unforgettable. Give Ina Garten’s Meatloaf a try—you just might discover your new favorite comfort food!
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Ina Garten’s Meatloaf Recipe
- Total Time: 1 hour 35 minutes
- Yield: 10 servings 1x
- Diet: Non-Vegetarian
Description
Ina Garten’s Meatloaf is a classic comfort food dish that is easy to make and perfect for feeding a crowd. This recipe yields a moist and flavorful meatloaf that is sure to become a family favorite.
Ingredients
Meatloaf:
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/3 cup Worcestershire sauce
- 3/4 cup chicken stock
- 1 tablespoon tomato paste
- 5 pounds ground beef (85/15)
- 1 cup plain dry breadcrumbs
- 4 large eggs, lightly beaten
- 1/2 cup ketchup
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C).
- Sauté onions: In a large skillet, sauté the chopped onion with salt, pepper, and thyme until translucent.
- Prepare onion mixture: Stir in Worcestershire sauce, chicken stock, and tomato paste. Let cool.
- Mix meatloaf: In a bowl, combine beef, breadcrumbs, eggs, and onion mixture. Shape into a loaf.
- Bake: Spread ketchup over the top of the loaf and bake until internal temperature reaches 160°F (71°C).
- Rest and serve: Let the meatloaf rest before slicing and serving.
Notes
- Ina’s meatloaf is great for leftovers or serving a crowd.
- For a smaller version, halve the ingredients and adjust baking time.
- Enjoy with mashed potatoes or roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 145mg
