Juicy, rich, and irresistibly savory, Ina Garten’s Meatloaf is the kind of comfort food that instantly brings warmth to the table. With a perfectly seasoned blend of ground meats and a tangy-sweet glaze that caramelizes in the oven, this meatloaf isn’t just nostalgic—it’s deeply satisfying. It’s a dish that’s been elevated from its humble roots into a gourmet version without sacrificing the hearty, homestyle flavor that makes it a family favorite.

Whether you’re serving it up for a weeknight dinner or showcasing it at a Sunday gathering, Ina’s take on meatloaf hits the spot with every slice. It’s tender without falling apart, infused with aromatic onions and herbs, and finished with a glossy topping that you’ll want to drizzle on everything. Let’s explore what makes this iconic recipe so lovable and how you can master it in your own kitchen.

Why You’ll Love This Meatloaf Recipe

Flavorful and Moist: The combination of ground chuck and ground pork ensures a juicy bite with every forkful. The sautéed onions and herbs add depth and aroma.
Gourmet Comfort Food: Ina Garten’s version takes a classic and infuses it with elegance—perfect for family dinners or casual entertaining.
Simple Ingredients, Big Results: No complicated steps or hard-to-find ingredients—just a well-balanced blend that comes together beautifully.
Crowd-Pleasing Glaze: The ketchup-based glaze adds a sweet-savory finish that caramelizes perfectly as it bakes.
Leftover-Friendly: This meatloaf slices cleanly, making it ideal for sandwiches or reheating throughout the week.

Preparation Phase & Tools to Use (Essential Tools and Equipment, and Their Importance)

To prepare Ina Garten’s Meatloaf the right way, having the proper tools on hand makes a big difference. Here’s what you’ll need and why each one matters:

Large Mixing Bowl: You’ll combine all the meatloaf ingredients here. It should be roomy enough to let you mix without making a mess.
Sheet Pan with Parchment Paper: Ina bakes her meatloaf free-form on a sheet pan, not in a loaf pan. This allows for better caramelization on the edges and a more rustic presentation.
Chef’s Knife and Cutting Board: Essential for finely chopping onions, parsley, and garlic to distribute flavor evenly throughout the meat.
Sauté Pan or Skillet: Used to pre-cook the onions and herbs, unlocking their flavor before they’re added to the mix.
Meat Thermometer: Ensures the meatloaf is perfectly cooked to a safe internal temperature (160°F), without drying it out.
Rubber Spatula or Wooden Spoon: Gentle enough to mix everything without overworking the meat.
Aluminum Foil (Optional): Helps tent the meatloaf if the glaze starts to brown too quickly.

Preparation Tips

Sauté First: Always cook your onions and garlic before mixing them in. This mellows the flavors and adds sweetness.
Let the Mixture Rest: After combining the ingredients, let the mixture sit for a few minutes. This allows the breadcrumbs to absorb moisture and bind better.
Don’t Overmix: Mix just until combined. Overworking the meat can lead to a dense, tough texture.
Shape with Hands: Wet your hands slightly before shaping the loaf to avoid sticking and create a smooth surface.
Rest After Baking: Let the meatloaf rest for 10 minutes before slicing to help retain juices and hold its shape.

Ingredients for Ina Garten’s Meatloaf

Ina Garten’s meatloaf recipe uses simple, fresh ingredients that come together to create a richly flavored, juicy dish. Here’s what you’ll need to replicate her famous version:

2 tablespoons good olive oil
2 cups chopped yellow onions (about 2 onions)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1 teaspoon Worcestershire sauce
1/3 cup chicken stock
1 tablespoon tomato paste
2½ pounds ground chuck (80/20 beef)
½ pound ground pork
1/2 cup plain dry breadcrumbs
2 large eggs, beaten
1/3 cup ketchup, plus more for glazing

These ingredients build the flavor from the ground up—literally. The combination of sautéed aromatics, umami-rich tomato paste, Worcestershire, and juicy meats creates a loaf that’s both hearty and deeply savory. The eggs and breadcrumbs help bind it all together while keeping it moist.

Step 1: Sauté the Aromatics

Start by heating the olive oil in a medium sauté pan over medium heat. Add the chopped onions, salt, pepper, and thyme. Cook for about 8–10 minutes, stirring occasionally, until the onions are soft and lightly golden. Stir in the Worcestershire sauce, chicken stock, and tomato paste. Let it simmer for 1–2 minutes, then remove from heat and allow it to cool slightly.

Step 2: Mix the Meatloaf

In a large mixing bowl, combine the ground chuck, ground pork, breadcrumbs, and beaten eggs. Add in the cooled onion mixture and 1/3 cup ketchup. Gently mix the ingredients with your hands or a spatula until just combined—don’t overmix to avoid a dense texture.

Step 3: Shape the Loaf

Line a baking sheet with parchment paper. Transfer the meat mixture onto the sheet and shape it into a rectangular loaf, roughly 9 x 4 inches. Smooth out the top and sides with wet hands.

Step 4: Add the Glaze

Generously spread an additional layer of ketchup over the top of the loaf. This will form the signature sweet-savory glaze as it bakes.

Step 5: Bake

Preheat your oven to 350°F (175°C). Bake the meatloaf in the center rack for 60–75 minutes, or until the internal temperature reaches 160°F (71°C). If the glaze begins to darken too much, tent the loaf loosely with foil.

Step 6: Rest and Serve

Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This helps the juices redistribute and keeps the slices intact. Garnish with fresh parsley if desired, then serve warm.

Notes

Freeform Baking is Key: Unlike traditional loaf pan methods, baking this meatloaf on a sheet pan allows the edges to caramelize, creating a better crust and more even cooking.
Customize the Glaze: If you want to add a twist, try mixing the ketchup with a little brown sugar or Dijon mustard for extra zing.
Use Quality Ground Meat: A mix of ground chuck and pork gives the best flavor and texture. Avoid very lean meats, which can dry out during baking.
Prep Ahead: You can prepare the meatloaf mixture up to a day in advance. Just shape it, cover tightly with plastic wrap, and refrigerate until ready to bake.

Watch Out for These Mistakes While Cooking

Skipping the Onion Sauté: Raw onions can overpower the flavor and affect texture. Always cook them first to develop sweetness and aroma.
Overmixing the Meat: Too much mixing leads to tough, compact slices. Mix gently just until everything is incorporated.
Using a Loaf Pan: It may seem convenient, but it traps juices and steam, making the meatloaf soggy. Go for the sheet pan method for best results.
Not Using a Thermometer: Guessing the doneness can result in dry or undercooked meat. A meat thermometer ensures precise cooking.
Skipping the Resting Time: Cutting into the meatloaf too early lets all the juices escape. Rest it to preserve moisture.
Overloading with Fillers: Too many breadcrumbs or eggs can make the loaf mushy. Stick to the tested amounts.
Uneven Shaping: An uneven loaf can lead to inconsistent cooking. Shape it evenly for a balanced bake.
Applying Glaze Too Early: Adding glaze too soon can lead to burning. Apply it in the last half of baking if you prefer a lighter glaze.

What to Serve With Ina Garten’s Meatloaf?

A meatloaf this flavorful deserves equally delicious companions. Whether you’re aiming for a comforting, hearty dinner or a well-rounded plate, these sides pair beautifully with Ina Garten’s meatloaf.

8 Recommendations

Garlic Mashed Potatoes – Creamy and buttery with a hint of roasted garlic, they soak up the meatloaf juices perfectly.
Roasted Brussels Sprouts – Their crispy edges and slight bitterness balance the richness of the meatloaf.
Green Beans Almondine – A fresh, crunchy side dressed up with toasted almonds and a squeeze of lemon.
Macaroni and Cheese – A gooey, golden baked mac provides a soul-satisfying combo with every slice of meatloaf.
Buttered Corn on the Cob – Simple, sweet, and summery—corn offers a pop of sweetness that contrasts the savory loaf.
Caesar Salad – A crisp romaine salad with parmesan and tangy dressing adds brightness and texture.
Sautéed Mushrooms – Earthy mushrooms cooked in butter and herbs deepen the umami notes of the meatloaf.
Dinner Rolls or Crusty Bread – Perfect for soaking up extra glaze and juices, no meatloaf plate is complete without some bread.

Storage Instructions

Ina Garten’s meatloaf stores beautifully, making it ideal for leftovers or meal prep. Here’s how to keep it fresh:

Refrigeration: Store leftover slices in an airtight container in the refrigerator for up to 4 days. Let the meatloaf cool to room temperature before storing.
Freezing: For longer storage, wrap individual slices or the whole loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: To maintain moisture, reheat slices in a 300°F (150°C) oven, covered with foil, for about 15–20 minutes. A microwave works too—just cover with a damp paper towel to keep it from drying out.

Estimated Nutrition (Per Serving – based on 6 servings)

Calories: 480
Protein: 30g
Fat: 30g
Saturated Fat: 10g
Cholesterol: 130mg
Carbohydrates: 18g
Fiber: 1g
Sugars: 5g
Sodium: 600mg

These values may vary slightly depending on the specific brands and proportions used, but this gives a solid estimate for your meal planning.

Frequently Asked Questions

1. Can I use all beef instead of mixing with pork?

Yes, but keep in mind that pork adds extra flavor and moisture. If you use all beef, choose an 80/20 blend to avoid dryness.

2. Can I make this meatloaf gluten-free?

Absolutely! Substitute the breadcrumbs with gluten-free crumbs or crushed gluten-free crackers. Ensure your ketchup and Worcestershire sauce are also certified gluten-free.

3. Is it okay to prep the meatloaf in advance?

Yes, you can fully assemble the loaf a day ahead. Cover and refrigerate it, then let it sit at room temperature for about 30 minutes before baking.

4. Can I bake it in a loaf pan instead of a sheet pan?

You can, but it may result in a soggier texture due to trapped juices. The sheet pan method allows for better browning and moisture balance.

5. What internal temperature should the meatloaf reach?

Use a meat thermometer and ensure it reaches 160°F (71°C) at the thickest part for safe consumption.

6. How do I keep it from falling apart when slicing?

Let it rest at least 10 minutes after baking. This allows juices to redistribute and the loaf to firm up for clean slicing.

7. Can I double the recipe?

Yes, just divide the mixture into two smaller loaves for even cooking. Adjust the bake time slightly, checking doneness with a thermometer.

8. What if I don’t have fresh thyme?

Dried thyme works just fine—use half the amount called for in fresh. You can also experiment with herbs like rosemary or Italian seasoning.

Conclusion

Ina Garten’s Meatloaf is more than just a comfort dish—it’s a modern classic that blends homey satisfaction with gourmet flair. With its juicy interior, sweet-savory glaze, and spot-on seasoning, it’s no surprise this recipe has become a fan favorite. Whether you’re feeding the family on a cozy weeknight or making leftovers for the days ahead, this meatloaf delivers consistent, mouthwatering results. Keep the tips in mind, pair it with a standout side, and you’ll have a go-to recipe that never disappoints.