Get ready to fall in love with classic comfort all over again—Ina Garten’s Meatloaf (Easy Recipe) is everything we crave in the perfect weeknight dinner. This dish marries tender, juicy beef with aromatics and a crave-worthy ketchup glaze, all baked to golden perfection. Whether you’re channeling cozy family suppers, meal prepping for the week, or introducing someone to the joys of homemade meatloaf, this recipe brings both nostalgia and wow factor straight to your table. What’s not to love?

Ina Garten’s Meatloaf (Easy Recipe) Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of pantry staples and fresh essentials, you can create a showstopping Ina Garten’s Meatloaf (Easy Recipe) that’s both rich in flavor and seriously fuss-free. Each ingredient has its special place, adding depth, juiciness, or that irresistible homey aroma.

Olive oil: A splash gives the onions a mellow, savory base and helps them become meltingly tender without burning.
Yellow onion: Chopped for a gentle, sweet bite that keeps the meatloaf moist and flavorful.
Salt: Enhances every single flavor in the mix, so don’t skip it.
Black pepper: Adds warm depth and that subtle kick we love.
Dried thyme: Brings a cozy, earthy aroma that pairs beautifully with beef.
Worcestershire sauce: A secret umami bomb—it deepens the savory profile and ties everything together.
Chicken stock: Keeps things juicy, lending flavor and moisture that prevents dryness.
Tomato paste: Offers a gently rich, concentrated tang that balances out the beefiness.
Ground beef (80/20 blend): The ideal fat ratio for juiciness and robust flavor—essential for that classic meatloaf bite.
Plain dry breadcrumbs: They act as the binder, soaking up the liquids and helping the loaf hold together.
Large eggs: Make everything cohesive and lend extra tenderness to every slice.
Ketchup (for topping): A tangy, slightly sweet glaze that caramelizes beautifully in the oven—don’t be shy with it!

How to Make Ina Garten’s Meatloaf (Easy Recipe)

Step 1: Sauté the Aromatics

First, preheat your oven to 325°F (163°C), so it’s ready when you are. In a medium skillet over medium heat, pour in your olive oil and add the chopped onion, salt, pepper, and dried thyme. Stir and watch the onions gently soften for about 8 to 10 minutes—you’re looking for sweet and fragrant, not browned. This step lays down big flavor foundations for Ina Garten’s Meatloaf (Easy Recipe) and helps the onions blend seamlessly into the final dish.

Step 2: Add Flavor Boosters

With your onions soft and aromatic, stir in the Worcestershire sauce, chicken stock, and tomato paste. You’ll see and smell an instant depth of flavor. Mix to combine and then remove the skillet from heat, allowing everything to cool for a few minutes. This pause is important—the cooled mixture won’t cook the eggs when you mix everything together later!

Step 3: Combine the Meatloaf Mixture

Grab a large mixing bowl and add the ground beef, dry breadcrumbs, lightly beaten eggs, and the cooled onion mixture. Using a fork or your hands, gently combine—think of it like folding a delicate cake batter. Overmixing will make the meatloaf dense, so aim for just blended and still airy. This gentle technique is Ina Garten’s trick to ultimate juiciness and tenderness.

Step 4: Shape and Glaze

Line a rimmed baking sheet with parchment paper for easy cleanup. Turn out the mixture onto the sheet and shape it into a loaf roughly 9 by 5 inches. Use your hands to mold but don’t pack it too tight—soft texture is the goal! Next, spread the ketchup generously over the top. This classic glaze bubbles up and caramelizes, becoming irresistibly sticky and sweet.

Step 5: Bake to Perfection

Slide your prepared meatloaf into the preheated oven and bake for 1 hour and 15 minutes. You’re looking for an internal temperature of 160°F, so if you have a meat thermometer, now’s the time to use it. Once done, let your masterpiece rest for 10 minutes—it helps the juices redistribute, making slicing effortless (and preventing a crumbly mess). Slice thick or thin—whatever suits your mood!

How to Serve Ina Garten’s Meatloaf (Easy Recipe)

Garnishes

This meatloaf shines on its own, but a sprinkle of chopped parsley or fresh thyme adds a pop of color and freshness. A quick grind of black pepper or even a drizzle of extra ketchup never hurts! To amp up the presentation, a scattering of crispy fried onions on top is a fun finishing touch.

Side Dishes

Ina Garten’s Meatloaf (Easy Recipe) begs for classic comfort sides. Try creamy mashed potatoes, roasted green beans, or glazed carrots to play up the cozy vibes. For something lighter, a crisp green salad with a zesty vinaigrette balances out the richness. You can’t go wrong with buttery peas or even simple steamed broccoli for extra green goodness.

Creative Ways to Present

Go beyond the loaf! For a cozy family supper, serve thick slices on a large platter with all the fixings. Hosting a dinner party? Cut the meatloaf into bite-sized cubes, spear them with toothpicks, and serve as retro-chic appetizers with extra ketchup for dipping. You can also build the ultimate meatloaf sandwich the next day—layered with pickles, greens, and a swipe of spicy mayo on crusty bread.

Make Ahead and Storage

Storing Leftovers

Leftover Ina Garten’s Meatloaf (Easy Recipe) is a gift for busy weeknights! Slice it up and store in an airtight container in the refrigerator for up to four days. Each slice holds up beautifully, making quick lunches a breeze. Let it cool before storing for the best texture.

Freezing

Looking to make life even easier? Freeze slices or the whole cooked loaf, tightly wrapped, for up to three months. Thaw in the refrigerator overnight. Warming up individual portions straight from the freezer works perfectly for meal prep or last-minute dinner emergencies.

Reheating

To maintain moisture, reheat slices gently in the microwave or cover with foil and warm in a 300°F oven. Add a spoonful of broth or a little extra ketchup to the baking dish before covering, which keeps the meatloaf from drying out. It tastes just as amazing the next day, if not better!

FAQs

Can I substitute the ground beef?

Absolutely! While ground beef (especially an 80/20 blend) provides outstanding flavor and moisture, you can use ground turkey or chicken. If swapping, add a bit more seasoning and check for doneness sooner, as leaner meat cooks faster and can dry out.

Do I need to use parchment paper on the baking sheet?

It’s highly recommended because it prevents sticking and makes cleanup super simple. If you don’t have parchment, foil will do the trick—just be sure to spray it lightly with nonstick spray for an easy lift-off.

What’s the best way to tell if the meatloaf is done?

Use a meat thermometer to check for an internal temperature of 160°F in the center of the loaf. If you don’t have a thermometer, slice into the thickest part—juices should run clear and the meat should look moist, not pink.

Can I make this recipe gluten free?

Of course! Just swap the plain dry breadcrumbs for your favorite gluten-free breadcrumbs—the texture and flavor will still be delicious, and you won’t miss a thing.

How can I prevent my meatloaf from falling apart?

The right ratio of wet to dry ingredients is key. Don’t skip the eggs or breadcrumbs, and avoid overmixing. Letting the meatloaf rest before slicing also helps all the juices and structure settle, so every slice is firm and satisfying.

Final Thoughts

If you’re ready for the ultimate cozy classic, you can’t go wrong with Ina Garten’s Meatloaf (Easy Recipe). It’s pure comfort and simplicity, perfect for sharing with family, friends, or even just yourself on a quiet night in. Roll up your sleeves, tie on an apron, and bring this beloved dish to your table—trust me, it’s a keeper!

Ina Garten’s Meatloaf (Easy Recipe) Recipe

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4.8 from 23 reviews

Author: admin
Total Time: 1 hour 35 minutes
Yield: 6 to 8 servings 1x
Diet: Non-Vegetarian

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Description

Ina Garten’s Meatloaf is a classic and easy-to-make dish that’s perfect for a comforting family meal. This recipe yields a moist and flavorful meatloaf topped with a tangy ketchup glaze.

Ingredients

Scale

Meatloaf:

1 tablespoon olive oil
1 large yellow onion, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/3 cup Worcestershire sauce
1/3 cup chicken stock
1 tablespoon tomato paste
2 1/2 pounds ground beef (80/20 blend)
1/2 cup plain dry breadcrumbs
2 large eggs, lightly beaten
1/2 cup ketchup (for topping)

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Instructions

Preheat and sauté: Preheat the oven to 325°F. Sauté onion, salt, pepper, and thyme until soft. Add Worcestershire sauce, stock, and tomato paste. Let cool slightly.
Mix ingredients: In a bowl, combine beef, breadcrumbs, eggs, and onion mixture. Mix lightly. Shape into a loaf on a sheet pan.
Bake: Top with ketchup and bake for 1 hour and 15 minutes until internal temperature reaches 160°F. Rest before serving.

Notes

Using 80/20 ground beef adds flavor and moisture to the meatloaf.
Ground turkey can be a substitute with adjusted cooking time and additional seasoning.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Main Course
Method: Baking
Cuisine: American