Ina Garten’s Meatloaf
Ina Garten’s Meatloaf is the ultimate comfort food—juicy, tender, and topped with a tangy glaze. It’s easy to prepare, uses everyday ingredients, and turns out perfectly every time. Whether it’s a weeknight dinner or a leftover lunch sandwich, this meatloaf delivers nostalgic flavor with zero fuss.
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