Ina Garten Meatloaf Recipe

This tender, juicy Ina Garten Meatloaf Recipe is made with ground chuck, sweet onions, and ketchup and ready in 1 hour and 30 minutes. Slicing into the warm, incredibly moist loaf to reveal a perfectly cooked center feels like a true comfort food victory. I always appreciate how her simple technique of pre-cooking the aromatics prevents a dense, dry dinner.

Try More Recipes:

• Ina Garten Salad Nicoise Recipe
• Ina Garten Pasta Salad Recipe
• Ina Garten Chicken Noodle Soup Recipe

What Makes This Version Different

I have made countless meatloaf recipes over the years, but many turned out heavy and dry. Following this method taught me to add moisture directly into the meat with chicken stock.

I also realized that baking the meatloaf freeform on a sheet pan is crucial. The edges caramelize beautifully, and the ketchup glaze sets up into a sticky crust.

Ina Garten Meatloaf Recipe Ingredients

• 1 tablespoon olive oil
• 3 cups chopped yellow onions
• 1 teaspoon fresh thyme leaves, chopped
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 3 tablespoons Worcestershire sauce
• 1/3 cup chicken stock
• 1 tablespoon tomato paste
• 2 1/2 pounds ground chuck (81% lean)
• 1/2 cup plain dry bread crumbs
• 2 extra-large eggs, lightly beaten
• 1/2 cup ketchup

How To Make Ina Garten Meatloaf Recipe

1. Prepare The Aromatics: Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Heat the olive oil in a skillet over medium-low heat, then saute the onions, thyme, salt, and pepper for 10 minutes.
2. Add The Liquids: Remove the skillet from the heat. Stir in the Worcestershire sauce, chicken stock, and tomato paste until combined, then allow the mixture to cool.
3. Mix The Meat: In a large bowl, gently combine the ground chuck, bread crumbs, beaten eggs, and the cooled onion mixture. Use a fork to mix everything lightly so the meat does not compress.
4. Shape And Glaze: Transfer the meat mixture to your prepared baking sheet and shape it with your hands into a rectangular loaf. Spread the ketchup evenly over the top.
5. Bake And Rest: Place a pan of hot water on the bottom oven rack. Bake the meatloaf on the middle rack for 60 to 75 minutes, until the internal temperature reaches 160 degrees F.

Recipe Tips

• Do not overmix: Mixing the meat too aggressively will compress the proteins and result in a dense, tough texture.
• Use ground chuck: A fat ratio around 80/20 is essential because leaner beef will dry out during the long bake.
• Let it rest: Cutting into the loaf immediately out of the oven will cause the savory juices to run out.

What To Serve With Meatloaf

Mashed potatoes and roasted green beans are the classic companions for this hearty main dish. I also enjoy pairing it with a simple side salad tossed in a sharp vinaigrette to cut through the richness of the beef.

How To Store

Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. You can also freeze individual baked slices wrapped tightly in foil for up to 3 months, then thaw overnight before reheating.

FAQs

Can I use a loaf pan instead of a sheet pan?

Yes, but the freeform shape allows the edges to brown nicely. It also keeps the loaf from stewing in its own grease.

Why did my meatloaf crack on top?

Cracking usually happens when the oven air is too dry or the meat was shaped too tightly. Adding a pan of hot water to the oven helps create steam and prevents cracks.

Can I substitute dried thyme for fresh?

Yes, you can substitute a half teaspoon of dried thyme in place of the fresh thyme leaves.

Nutrition

• Calories: 450 kcal
• Total Fat: 28 g
• Saturated Fat: 11 g
• Cholesterol: 135 mg
• Sodium: 850 mg
• Total Carbohydrate: 15 g
• Protein: 28 g

Try More Recipes:

• Ina Garten Potato Soup Recipe
• Ina Garten Panzanella Salad Recipe
• Ina Garten Overnight Mac And Cheese Recipe

Ina Garten Meatloaf Recipe

Recipe by Imen Dridi

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Total time

1

hour 

30

minutes

Tender, juicy Ina Garten Meatloaf Recipe made with rich ground chuck, sweet onions, and a sweet ketchup glaze. Ready in 1 hour and 30 minutes, it provides a perfectly moist and comforting classic dinner that is foolproof for a cozy weeknight meal at home.

Ingredients

• 1 tablespoon olive oil

• 3 cups chopped yellow onions

• 1 teaspoon fresh thyme leaves, chopped

• 2 teaspoons kosher salt

• 1 teaspoon ground black pepper

• 3 tablespoons Worcestershire sauce

• 1/3 cup chicken stock

• 1 tablespoon tomato paste

• 2 1/2 pounds ground chuck (81% lean)

• 1/2 cup plain dry bread crumbs

• 2 extra-large eggs, lightly beaten

• 1/2 cup ketchup

Directions

• 1. Prepare The Aromatics: Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Heat the olive oil in a skillet over medium-low heat, then saute the onions, thyme, salt, and pepper for 10 minutes.
• 2. Add The Liquids: Remove the skillet from the heat. Stir in the Worcestershire sauce, chicken stock, and tomato paste until combined, then allow the mixture to cool.
• 3. Mix The Meat: In a large bowl, gently combine the ground chuck, bread crumbs, beaten eggs, and the cooled onion mixture. Use a fork to mix everything lightly so the meat does not compress.
• 4. Shape And Glaze: Transfer the meat mixture to your prepared baking sheet and shape it with your hands into a rectangular loaf. Spread the ketchup evenly over the top.
• 5. Bake And Rest: Place a pan of hot water on the bottom oven rack. Bake the meatloaf on the middle rack for 60 to 75 minutes, until the internal temperature reaches 160 degrees F.