Ina Garten’s Fan-Favorite Meatloaf Recipe Is the Secret to Winning Winter Dinner (and Hearts)
Don’t forget the mashed potatoes and a side of green beans to round out the plate!
A good meatloaf always brings me back to childhood. Maybe it’s the warmth of the oven, the aroma of parmesan cheese wafting through the kitchen, or the comforting idea of my father’s recipe that I still can’t seem to recreate. But when it comes to giving classic dishes a little gourmet flair without overcomplicating them, Ina Garten is the queen. In my search for a new weeknight dinner to fall in love with, I found her famous meatloaf recipe. It isn’t just a favorite for its incredible taste (over 1300 reviews!)—it’s also a breeze to make. With only about 20 minutes of active prep before you pop it in the oven, it’s the perfect answer to a cozy winter dinner that doesn’t take all day. Here’s how to make Ina Garten’s meatloaf.
A classic meatloaf recipe with Ina’s signature touch
In true meatloaf tradition, Ina Garten’s meatloaf recipe relies on familiar ingredients: onions, Worcestershire sauce, ketchup, eggs and breadcrumbs. But leave it to Ina to elevate this humble dish. The recipe calls for three cups of chopped onions, which are sautéed in olive oil with fresh herbs until soft and translucent. This extra step ensures that the onions all but melt into the meatloaf, infusing it with a rich, savory depth that you just can’t achieve with raw onions.
Another standout feature? The recipe specifies 81 percent lean ground chuck. “It’s very important that it’s not too dry,” notes Garten. This cut strikes the perfect balance between flavor and fat, keeping the meatloaf moist without turning greasy. Garten also swaps the traditional loaf pan for a sheet pan, which allows the meatloaf to brown and caramelize beautifully on the outside. You might have to use some artistic ability to shape it into a loaf by hand, but the end result is worth it.
The secret to Ina Garten’s meatloaf
One of Garten’s genius tricks is placing a pan of hot water in the oven on a lower rack while the meatloaf bakes. This keeps the meatloaf moist and prevents the dreaded top cracks that can make homemade meatloaf look a little worse for wear. “Nobody wants meatloaf that’s dry and cracked at the top,” she adds. And speaking of the top, Garten opts for a simple yet effective glaze of ketchup spread over the loaf before baking. It’s a nod to the classic, adding a tangy-sweet layer that caramelizes slightly as it cooks.
How to make Ina Garten’s meatloaf
Thanks to Ina’s thoughtful tweaks, this classic comfort food feels just a little more special. Below you’ll find her official recipe from The Food Network. If you’re not a big fan of onions, feel free to leave some out. There’s no need to cover the meatloaf, especially if you want that crispy, browned exterior.
Ingredients:
- 1 Tbs. olive oil
- 3 cups chopped yellow onions (3 onions)
- 1 tsp. chopped fresh thyme leaves
- 2 tsp. Kosher salt
- 1 tsp. freshly ground black pepper
- 3 Tbs. Worcestershire sauce
- ⅓ cup canned chicken stock or broth
- 1 Tbs. tomato paste
- 2½ lbs. ground chuck, 81 percent lean
- ½ cup plain dry bread crumb
- 2 extra-large eggs, beaten
- ½ cup ketchup
Directions:
- Total Time: 1 hr 25 minutes
- Yield: 6 servings
- Preheat the oven to 325°F.
- Heat the olive oil in a medium sauté pan. Add the onions, thyme, salt and pepper and cook over medium-low heat, stirring occasionally, for eight to 10 minutes, until the onions are translucent but not brown. Take the pan off the heat, then add the Worcestershire sauce, chicken stock and tomato paste. Allow to cool slightly.
- In a large bowl, combine the ground chuck, onion mixture, bread crumbs and eggs, and mix lightly with a fork. Don’t mash or the meat loaf will be dense. Then, shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for one to 1¼ hours, until the internal temperature is 160°F and the meat loaf is cooked through. Let cool before slicing carefully and serve hot.
Storage and reheating tips
“This makes a lot of meatloaf, but leftovers are great for making sandwiches,” says Garten. To store, wrap the remaining meatloaf tightly in plastic wrap or aluminum foil and refrigerate for up to four days. For longer storage, slice the meatloaf into portions and freeze them in an airtight container or freezer bag for up to three months.
To reheat, warm individual slices in the microwave for one to two minutes or place the entire meatloaf in a 350°F oven, covered with foil, until heated through. For frozen slices, thaw in the fridge overnight before reheating.
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