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Ina Garten's Meatloaf

Olivia Reid
A classic comfort food recipe by Ina Garten, featuring a juicy and flavorful meatloaf with a tangy glaze.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 350 kcal

Ingredients
  

  • 2 pounds ground beef 80% lean
  • 1 cup fresh breadcrumbs
  • 1/2 cup whole milk
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 2 large eggs lightly beaten
  • 1/2 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a large bowl, combine all ingredients and mix gently until just combined.
  • Transfer the mixture to a loaf pan or shape into a loaf on a baking sheet.
  • Spread a layer of ketchup or glaze over the top.
  • Bake for 1 to 1 1/2 hours, or until the internal temperature reaches 160°F (71°C).
  • Let the meatloaf rest for 10 minutes before slicing and serving.

Notes

Tips for Success

  • Use fresh breadcrumbs: Fresh breadcrumbs (made from day-old bread) work better than store-bought dry crumbs for a tender texture.
  • Don’t overmix: Overmixing the meat can make the loaf dense. Mix just until the ingredients are combined.
  • Check the temperature: Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C) for safe consumption.
  • Let it rest: Allowing the meatloaf to rest for 10 minutes before slicing helps retain its juices.

Variations to Try

  • Turkey Meatloaf: Substitute ground beef with ground turkey for a lighter option. Add an extra tablespoon of olive oil to keep it moist.
  • Spicy Version: Add 1-2 diced jalapeños or a teaspoon of chili powder to the mixture for a kick of heat.
  • Cheesy Twist: Mix in 1 cup of shredded cheddar cheese for extra richness.

Storing and Reheating

  • Refrigeration: Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Wrap slices tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator before reheating.
  • Reheating: To reheat, place slices in a baking dish, cover with foil, and warm in a 300°F (150°C) oven for 15-20 minutes.

FAQs

Can I make this meatloaf ahead of time?
Yes! Assemble the meatloaf, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.
What can I use instead of ketchup for the glaze?
You can use a mixture of barbecue sauce and honey or a combination of tomato paste and brown sugar for a different flavor profile.
Can I use a different type of meat?
Absolutely! Ground pork, veal, or a mix of meats can be used. Just ensure the total weight remains the same.
Keyword classic meatloaf, comfort food, Ina Garten meatloaf