I still remember the small, steady comfort of a meatloaf cooling on a rack after a long week, the kitchen smelling of onions and sweet ketchup glaze, and making Ina Garten Meatloaf became my shortcut to that same warm, homey feeling whenever I wanted a simple, crowd-pleasing dinner.
Why You’ll Love It
This Ina Garten–inspired meatloaf is the kind of dish you turn to when you want something unfussy that tastes like care, perfect for weeknight dinners, Sunday family meals, or when friends drop by and you want to feed a crowd without fuss, it feeds a table easily and leaves leftovers that reheat beautifully.
Serves 6
Prep Time: 20 minutes |
Cook Time: 60 minutes |
Total Time: 80 minutes
Ingredients
- 1 pound ground chuck (80/20)
- 1 pound ground pork
- 1 cup fresh breadcrumbs or panko
- 1/2 cup whole milk
- 2 large eggs, beaten
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil for sautéing
- 1/2 cup ketchup (for the meat mixture)
- 1/2 cup ketchup (for the glaze)
- 2 tablespoons brown sugar (for the glaze)
- 1 tablespoon Dijon mustard (for the glaze)
- 1 teaspoon Worcestershire sauce (for the glaze)
- Optional: 1/2 teaspoon smoked paprika
Instructions
- Preheat the oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper or lightly grease a loaf pan.
- Heat olive oil in a skillet over medium heat, add the chopped onion and cook until soft and translucent, about 6 to 8 minutes, add the garlic and cook 30 seconds more, then remove from heat and let cool slightly.
- In a large bowl combine the breadcrumbs and milk, let sit 2 minutes to soften the crumbs.
- Add the ground chuck, ground pork, sautéed onion and garlic, beaten eggs, parsley, Worcestershire sauce, Dijon, salt, pepper, and 1/2 cup ketchup to the breadcrumb mixture, then gently mix with your hands until just combined, avoid overworking the meat.
- Shape the mixture into a loaf on the prepared baking sheet or transfer to the loaf pan, smoothing the top.
- In a small bowl whisk together the glaze ingredients: 1/2 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon Dijon, 1 teaspoon Worcestershire, spread the glaze evenly over the top of the loaf.
- Bake for 55 to 65 minutes, or until an instant read thermometer reads 160°F in the center. If the glaze begins to darken too much, tent lightly with foil.
- Let the meatloaf rest 10 to 15 minutes before slicing to retain juices, serve warm with a spoon of extra glaze from the ramekin if desired.
Recipe Variations
- Turkey and Herb: Substitute ground turkey for pork and use extra parsley and thyme for a lighter loaf.
- Cheesy Center: Press a log of shredded cheddar or mozzarella into the center before shaping for a gooey middle.
- Glazed Balsamic: Replace half the glaze ketchup with balsamic reduction and reduce the brown sugar for a tangier finish.
- Low Carb: Swap breadcrumbs for almond flour and use unsweetened tomato paste thinned with a splash of water for the glaze.
Make Ahead: You can mix the meatloaf mixture and form the loaf up to 24 hours ahead, cover tightly and refrigerate, wait to add the glaze until just before baking; cooked meatloaf keeps well for 3 to 4 days in the fridge and slices freeze well wrapped tightly for up to 3 months.
Frequently Asked Questions
Is this the exact Ina Garten meatloaf recipe A: This recipe is inspired by Ina Garten style flavors and techniques, but it is adapted for home cooks to be simple and reliable A: internal note removed
Can I use only ground beef instead of mixing meats A: Yes you can use 2 pounds of ground beef, but mixing pork or veal adds extra moisture and flavor A: internal note removed
How do I know when the meatloaf is fully cooked A: Use an instant read thermometer and cook until the center reaches 160°F, then let it rest before slicing A: internal note removed
Can I make this gluten free A: Replace the breadcrumbs with gluten free breadcrumbs or almond flour and double check condiments for hidden gluten
Ina Garten Meatloaf
This Ina Garten–inspired meatloaf is the kind of dish you turn to when you want something unfussy that tastes like care, perfect for weeknight dinners, Sunday family meals, or when friends drop by and you want to feed a crowd without fuss, it feeds a table easily and leaves leftovers that reheat beautifully.
Ingredients
- 1 pound ground chuck (80/20)
- 1 pound ground pork
- 1 cup fresh breadcrumbs or panko
- 1/2 cup whole milk
- 2 large eggs, beaten
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil for sautéing
- 1/2 cup ketchup (for the meat mixture)
- 1/2 cup ketchup (for the glaze)
- 2 tablespoons brown sugar (for the glaze)
- 1 tablespoon Dijon mustard (for the glaze)
- 1 teaspoon Worcestershire sauce (for the glaze)
- Optional: 1/2 teaspoon smoked paprika
Instructions
- Preheat the oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper or lightly grease a loaf pan.
- Heat olive oil in a skillet over medium heat, add the chopped onion and cook until soft and translucent, about 6 to 8 minutes, add the garlic and cook 30 seconds more, then remove from heat and let cool slightly.
- In a large bowl combine the breadcrumbs and milk, let sit 2 minutes to soften the crumbs.
- Add the ground chuck, ground pork, sautéed onion and garlic, beaten eggs, parsley, Worcestershire sauce, Dijon, salt, pepper, and 1/2 cup ketchup to the breadcrumb mixture, then gently mix with your hands until just combined, avoid overworking the meat.
- Shape the mixture into a loaf on the prepared baking sheet or transfer to the loaf pan, smoothing the top.
- In a small bowl whisk together the glaze ingredients: 1/2 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon Dijon, 1 teaspoon Worcestershire, spread the glaze evenly over the top of the loaf.
- Bake for 55 to 65 minutes, or until an instant read thermometer reads 160°F in the center. If the glaze begins to darken too much, tent lightly with foil.
- Let the meatloaf rest 10 to 15 minutes before slicing to retain juices, serve warm with a spoon of extra glaze from the ramekin if desired.
Conclusion
There is a quiet satisfaction in pulling a glossy, caramelized meatloaf from the oven and knowing it will feed loved ones with little drama, this Ina Garten–inspired meatloaf is forgiving, flavorful, and a lovely way to practice a few simple techniques like resting, gentle mixing, and a sweet tangy glaze, trust the recipe, make it your own with small tweaks, and enjoy the warm, familiar comfort it brings to the table.
