Ina Garten’s Meatloaf is the epitome of comfort food. With a blend of tender ground meats, sautéed vegetables, breadcrumbs, and a sweet-savory glaze, this recipe transforms the humble meatloaf into something spectacular. Moist and full of flavor, it strikes that nostalgic chord while still feeling refined and deeply satisfying.

Served with creamy mashed potatoes or a crisp green salad, this meatloaf is the kind of dish that brings everyone back to the table for seconds. It slices beautifully, holds together perfectly, and the leftovers—if there are any—make for an outstanding sandwich the next day.

What Kind of Ground Meat Works Best?

Ina’s classic approach uses a combination of ground beef, veal, and pork for a well-rounded flavor and tender texture. If veal isn’t available, just stick to beef and pork—you’ll still get a juicy, flavorful result.

Ingredients for the Ina Garten’s Meatloaf

Ground Beef (and optionally veal and pork): The star of the show. The trio creates a depth of flavor and a melt-in-your-mouth texture.

Onions: Sautéed to mellow their bite, onions add sweetness and moisture.

Breadcrumbs: These help bind the loaf together while keeping it tender.

Eggs: Crucial for structure, they hold everything in place.

Milk: Softens the breadcrumbs, ensuring a moist loaf.

Ketchup: Used inside and on top, it adds tangy sweetness and rich umami.

Worcestershire Sauce: A flavor booster with deep savory notes.

Thyme and Parsley: These herbs brighten the mixture, balancing the richness.

Salt and Pepper: Essentials to elevate all the other flavors.

How To Make the Ina Garten’s Meatloaf

Step 1: Sauté the Onions

Cook the onions in a bit of olive oil over medium-low heat until they’re soft and translucent, about 10 minutes. Let them cool slightly before mixing.

Step 2: Prepare the Breadcrumb Mixture

In a large bowl, combine the milk and breadcrumbs. Let it sit for a few minutes so the breadcrumbs absorb the liquid and soften.

Step 3: Combine the Ingredients

Add the sautéed onions, ground meats, eggs, ketchup, Worcestershire sauce, herbs, and seasonings to the breadcrumb mixture. Use clean hands to gently mix until just combined—overmixing can make the loaf tough.

Step 4: Shape the Loaf

Form the mixture into a loaf shape on a parchment-lined baking sheet or in a baking dish. Smooth the top and make sure it’s evenly shaped.

Step 5: Add the Glaze

Spread a generous layer of ketchup over the top. This will caramelize beautifully in the oven and create a sticky, flavorful crust.

Step 6: Bake

Bake at 350°F (175°C) for about 1 hour to 1 hour 15 minutes, or until a thermometer inserted in the center reads 160°F. Let the meatloaf rest for 10 minutes before slicing.

How to Serve and Store Ina Garten’s Meatloaf

This meatloaf pairs wonderfully with mashed potatoes, roasted vegetables, or even a crisp green salad. For extra indulgence, serve it with a drizzle of gravy or a dollop of horseradish cream.

To store, wrap leftovers tightly in foil or place them in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat slices in the oven at 300°F, covered with foil to retain moisture.

Frequently Asked Questions

Can I use just ground beef?

Yes, although the mix of meats gives the best texture and flavor. Using only beef will still yield a delicious loaf.

What can I use instead of breadcrumbs?

Crushed crackers, rolled oats, or even cooked rice can be used in a pinch. Just make sure they absorb some milk to maintain moisture.

How do I know when it’s done?

Use an instant-read thermometer. The center should read 160°F for safe and perfect doneness.

Can I make this ahead?

Absolutely. You can assemble the loaf up to a day in advance. Just cover and refrigerate it until you’re ready to bake.

Is the glaze necessary?

It’s not required, but it adds a sweet-savory depth and helps seal in moisture. If you’d like, swap ketchup for barbecue sauce or a mix with brown sugar and Dijon.

Can I freeze it raw?

Yes. Shape and wrap the uncooked loaf tightly in plastic and foil. Thaw overnight in the fridge before baking as directed.

Want More Dinner Ideas?

You might also like the Garlic Sausage Alfredo Rigatoni, a creamy and hearty pasta that’s rich with flavor. Or try the Beef and Rotini in Garlic Parmesan Sauce, which brings cheesy comfort in every bite.

For soup lovers, the Creamy Broccoli Cheddar Soup is a cozy option. And if you’re after something a bit more rustic, the Hearty One Pot Beef Stew Recipe has you covered. Lastly, the One Skillet Spicy Garlic Butter Parmesan Steak Pasta turns heads with bold flavors in a single pan.

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If you make it, I’d love to hear how it turned out. Did you try a different mix of meats? Any favorite sides you paired it with? Drop a comment below. I always enjoy seeing your twists on the classics.

Ina Garten’s Meatloaf

Author: Julia Koch
Total Time: 1 hour 35 minutes
Yield: Serves 6

Print Recipe

Description

This classic meatloaf recipe from Ina Garten elevates a nostalgic dish with a trio of meats, sautéed onions, and a tangy-sweet glaze. Perfectly moist and flavorful, it’s ideal for a cozy family dinner and makes even better leftovers.

Instructions

Preheat oven to 350°F (175°C).
In a skillet, heat olive oil and sauté chopped onion until soft and translucent. Let cool.
In a large bowl, soak breadcrumbs in milk until absorbed.
Add ground meats, sautéed onion, eggs, ketchup, Worcestershire sauce, herbs, salt, and pepper. Mix gently until just combined.
Shape into a loaf on a parchment-lined baking sheet.
Spread extra ketchup over the top of the loaf.
Bake for 1 hour to 1 hour 15 minutes, until internal temperature reaches 160°F.
Let rest for 10 minutes before slicing and serving.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Dinner