This tender, juicy Ina Garten Meatloaf is made with ground chuck, fresh thyme, and tomato paste, and ready in 1 hour and 30 minutes. The rich ketchup glaze bubbles and caramelizes on top while the center stays perfectly moist. I always appreciate how the sautéed onions add natural sweetness to every slice.

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Why This Classic Works

I used to struggle with dry, crumbly meatloaf until I tried this method. Sautéing the onions with thyme, Worcestershire, and chicken stock builds an incredible flavor base before mixing.

Adding that cooled onion mixture to the ground beef keeps the meat incredibly moist. I learned that packing the meat too tightly makes it tough, so a gentle hand is essential here.

Ina Garten Meatloaf Ingredients

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

How To Make Ina Garten Meatloaf

Prep The Oven: Preheat your oven to 325°F (160°C). Line a sheet pan with parchment paper.
Sauté The Aromatics: Heat olive oil in a medium sauté pan over medium-low heat. Add the onions, thyme, salt, and pepper, cooking until the onions are translucent.
Add Liquids: Stir the Worcestershire sauce, chicken stock, and tomato paste into the pan. Remove from heat and allow the mixture to cool slightly.
Mix The Meatloaf: In a large bowl, combine the ground chuck, onion mixture, breadcrumbs, and beaten eggs. Mix gently with a fork or your hands just until combined.
Shape And Glaze: Shape the mixture into a rectangular loaf on your prepared sheet pan. Spread the ketchup evenly over the top.
Bake And Rest: Bake for 1 hour to 1 hour and 15 minutes, until the internal temperature reaches 160°F. Let the meatloaf rest for 10 minutes before slicing.

Recipe Tips

Cool the onions: Adding a hot onion mixture will start cooking the eggs and meat prematurely.
Do not overmix: Handling the meat too much will result in a dense, tough loaf.
Use a sheet pan: Baking it free-form on a sheet pan instead of in a loaf pan gives you more delicious, caramelized crust.
Check the temperature: Use a meat thermometer to ensure the center hits exactly 160°F so it does not dry out.

What To Serve With Meatloaf

Creamy mashed potatoes are the ultimate pairing to soak up any juices from the meatloaf. I also recommend a side of roasted green beans or glazed carrots for a bit of crunch and sweetness.

How To Store

Store leftover meatloaf in an airtight container in the fridge for up to 4 days. You can also freeze sliced portions tightly wrapped in foil and placed in a freezer bag for up to 3 months.

FAQs

Can I use a different ground meat? Yes, a mix of ground beef, pork, and veal works very well, though ground chuck provides the best flavor and fat ratio.
Why did my meatloaf fall apart? It usually falls apart if there are not enough binders, like eggs and breadcrumbs, or if it is sliced before resting.
Can I prep this in advance? You can mix and shape the loaf the night before, store it covered in the fridge, and add the ketchup glaze right before baking.

Nutrition

Calories: 450 kcal
Total Fat: 28g
Saturated Fat: 11g
Cholesterol: 165mg
Sodium: 850mg
Total Carbohydrate: 18g
Protein: 32g

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