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Ina Garten’s Meatloaf has saved my weeknight dinner plans more times than I can count. I’d get home after a long, weird day—maybe the grocery store was out of everything or I just could not stare at another package of boneless chicken. Meatloaf’s a classic, sure, but Ina Garten’s version? It’s next-level comfort (like what you WISH your grandma had on standby). Crowd-pleaser, picky-eater-friendly, and you just throw it in the oven. No fancy moves. No stressing. Plus, my house smells… well, basically like a five-star restaurant when it bakes. And bonus, meatloaf sandwiches the next day? Don’t even get me started.
Why We Love Ina Garten’s Meatloaf Recipe
Alright—let’s just put it out there: there’s meatloaf, and then there’s this Ina Garten masterpiece. The best thing? It isn’t fussy. You won’t find oddball ingredients you’ve got to hunt down. Instead, Ina Garten’s Meatloaf is all about big flavor, tender texture, and that sweet-savory-tang from a glossy ketchup-y glaze.
What makes it different (spoiler: it really is) is how the loaf stays juicy, even after reheating. I mean, not to complain, but most meatloaf is just kinda dry. Not here. She uses a nice mix of ground beef and pork (sometimes, you can wing it with what’s around), plus sautéed onions and a good handful of fresh herbs. Oh, and don’t get me started on the crispy, caramelized crust at the edges. It’s the kind of dinner you serve to “wow” folks without breaking your back—or your wallet.
If you’re one of those who’s never had meatloaf cravings—well, give this Ina Garten’s Meatloaf a spin. Could change your mind.
What’s In Ina Garten’s Meatloaf Recipe?
Here’s what you need. And nope, nothing off-the-wall, I promise. The basics are what make her recipe shine. You’ll want:
- Ground chuck and, if you’re feeling it, a bit of ground pork adds so much flavor.
- Yellow onions, sautéed just till soft. It’s worth the extra pan.
- Worcestershire sauce (try pronouncing that three times fast), ketchup, chicken stock, and a couple of eggs for binding.
- Fresh parsley and thyme. Dried works in a pinch, but I’m telling you, fresh takes it somewhere brand new.
- Everyday stuff like salt, black pepper, and some old-fashioned breadcrumbs.
What’s cool is you can swap in gluten-free crumbs or leaner meats if you need—it still holds together beautifully. I’ve even tossed in some leftover greens or a little grated carrot when my fridge looks sad. But Ina’s combo is tough to beat.
Tips For Making Ina Garten’s Meatloaf
You want it tender, tasty, and not falling to bits. Here’s my meatloaf wisdom (learned the hard way):
Go gently with the mixing—use your hands if you’re okay with the squish. Overmixing makes a brick, and nobody wants that at the table.
Padding your baking sheet with parchment paper makes cleaning up the aftermath SO much easier.
Resist the urge to slice right away. Let the meatloaf rest 10 minutes after it’s out of the oven; it sets up and slices clean.
The glaze: Brush extra on halfway through baking. Sticky, tangy, and golden. It’s basically the best part.
Serving Suggestions
- Pair Ina Garten’s Meatloaf with Garlic Parmesan Chicken and Potatoes — trust me, there’s nothing cozier.
- Roasted green beans or carrots add a little color (and make you feel halfway virtuous).
- Leftovers? Pop a slice between two thick pieces of bread with pickles, and boom: best lunch ever.
- Warm it up, slap on extra ketchup, and no one will ever know it was yesterday’s dinner.
The Verdict
Want my honest take? Ina Garten’s Meatloaf is the “set it and forget it” recipe that makes even a Monday feel like a treat. Whether you’re cooking for two or crowd-feeding a birthday party (I did this once, it was wild), it just works. It’s the kind of meal that’s hearty, forgiving, and shockingly low-stress for how special it tastes. Oh, and leftovers might be the best part. It’s deservedly famous for a reason—plus, it adapts so easily to what you have on hand, it almost feels like cheating.
More Meatloaf Recipes
Once you’ve tried Ina Garten’s take, you might wanna play around with meatloaf in general. Sometimes I swap in turkey for a lighter spin, or go full comfort and crumble in some sharp cheddar. Even a dash of BBQ sauce instead of the classic ketchup can shake things up.
For a classic twist, check out this Easy Meatloaf to Make at Home and see how the little changes make a big difference. Trust me, meatloaf never gets boring.
Ina Garten’s Meatloaf
Ingredients
- 2 lbs ground chuck
- 1/2 lb ground pork optional
- 2 yellow onions finely chopped
- 1 tbsp olive oil
- 1/2 cup chicken stock
- 1/2 cup ketchup
- 1 tbsp Worcestershire sauce
- 2 eggs
- 3/4 cup plain breadcrumbs
- 1 tbsp chopped fresh parsley
- 1 tsp chopped fresh thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or lightly grease it to prevent sticking.
- Sauté the onions: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add finely chopped yellow onions and cook for 5–7 minutes, stirring often, until they’re soft and translucent but not browned. Let them cool slightly before adding to the meat mixture.
- Mix the wet ingredients: In a small bowl, whisk together 1/2 cup of chicken stock, 1/2 cup ketchup, 1 tablespoon Worcestershire sauce, and 2 eggs until well combined. This will keep your meatloaf extra moist and flavorful.
- Combine the meat mixture: In a large mixing bowl, add the ground chuck, optional ground pork, sautéed onions, fresh chopped parsley, chopped thyme, plain breadcrumbs, and salt and pepper to taste. Pour in the wet mixture and gently mix everything together with your hands or a fork. Avoid over-mixing—this is key to keeping the meatloaf tender, not dense.
- Shape the loaf: Transfer the mixture onto your prepared baking sheet. Using your hands, gently form it into a loaf shape—about 9 inches long by 4–5 inches wide. Smooth the top with your hands or a spatula.
- Apply the glaze: Brush the top and sides of the loaf with extra ketchup or your favorite meatloaf glaze. This adds a sticky, tangy finish that caramelizes beautifully in the oven.
- Bake for 1 hour and 15 minutes, or until the internal temperature reaches 160°F (71°C) on a meat thermometer.
- Let it rest: Remove the meatloaf from the oven and let it sit for at least 10 minutes before slicing. This step helps the juices redistribute and makes cleaner slices.
- Serve warm, with your favorite sides—mashed potatoes, green beans, or even in a sandwich the next day!
Notes
Pros
- Easy to make with basic pantry staples
- Family-friendly and picky-eater approved
- Reheats well for great leftovers
- Can be prepped ahead for busy nights
- Rich flavor with minimal effort
Cons
- Requires over an hour of bake time
- Might be too rich for very lean diets
- Needs careful mixing to avoid dryness
FAQ
How do I store leftover meatloaf?
Let it cool, then wrap it up tight. Fridge for a few days, freezer for months. Slices reheat beautifully.
Can I use turkey instead of beef?
Absolutely—just don’t skip the sautéed onions and stock, or you’ll lose that classic juicy vibe. For a leaner spin, this Chicken Meatloaf Recipe is also worth a try.
Why did my meatloaf fall apart?
Could be too little binding (eggs or crumbs), or, uh, maybe over-mixing. Handle it gently!
Is it okay to make meatloaf ahead?
Oh yes—assemble, cover, and stash in fridge up to a day. Bake fresh for best texture.
Do I have to use fresh herbs?
Nope, but if you can, do it. Dried works in a pinch. It’ll still be comforting as ever. For more firsthand thoughts, check out this article about Ina Garten’s Meafloaf.
