Ina Garten’s Classic Meatloaf is the epitome of comforting elegance. Moist, flavorful, and topped with a savory tomato glaze, this meatloaf is the perfect dinner centerpiece. Balanced with onions, herbs, and a hint of sweetness, it’s a recipe that turns a simple dish into something special and satisfying.
FULL RECIPE
Ingredients
- 1 tablespoon olive oil
- 3 cups chopped yellow onions (about 2 large onions)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/3 cup Worcestershire sauce
- 3/4 cup chicken stock
- 1 1/2 teaspoons tomato paste
- 5 pounds ground chuck (81–85% lean)
- 1 cup plain dry breadcrumbs
- 4 large eggs, beaten
- 1/3 cup ketchup (for topping)
Directions
- Preheat the oven to 325°F (165°C).
- In a large skillet, heat olive oil over medium heat. Add chopped onions, salt, pepper, and thyme. Cook for about 10 minutes until onions are translucent but not browned.
- Add Worcestershire sauce, chicken stock, and tomato paste. Stir well and cook for another 2–3 minutes. Remove from heat and let cool to room temperature.
- In a large bowl, combine ground chuck, breadcrumbs, beaten eggs, and cooled onion mixture. Mix gently with a fork or hands until just blended. Do not overmix.
- Shape the meat mixture into a rectangular loaf on a baking sheet lined with parchment paper or foil.
- Spread ketchup evenly on top.
- Bake for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 160°F.
- Let the meatloaf rest for 10 minutes before slicing and serving.
Nutritional Information
- Serving Size: 1 slice (based on 12 servings)
- Calories: 420
- Total Fat: 25g
- Saturated Fat: 9g
- Cholesterol: 135mg
- Sodium: 610mg
- Total Carbohydrates: 15g
- Dietary Fiber: 1g
- Sugars: 4g
- Protein: 30g
- Vitamin A: 6% DV
- Vitamin C: 4% DV
- Calcium: 4% DV
- Iron: 20% DV
The History of Meatloaf
Meatloaf is a classic comfort food with roots tracing back centuries. Originating in Europe, it became popular in America during the Great Depression as an economical way to stretch ground meat with fillers like breadcrumbs and vegetables. Over time, meatloaf evolved from a humble frugal meal into a beloved dish found in diners and home kitchens nationwide. Ina Garten’s version respects tradition while elevating it with fresh ingredients and refined flavors, making it a timeless favorite.
Why Ina Garten’s Meatloaf Stands Out
Ina Garten, known for her approachable yet sophisticated recipes, brings a unique touch to classic meatloaf. Her method includes slow-cooking at a lower temperature and using high-quality ground chuck, which results in an incredibly moist and tender loaf. The addition of Worcestershire sauce and fresh thyme infuses depth, while the ketchup glaze offers a balance of tangy sweetness that perfectly complements the savory meat.
The Role of Onions in Meatloaf
Onions are more than just an aromatic; they add moisture, flavor, and texture. Ina’s recipe calls for sautéed onions cooked slowly until soft, which imparts a natural sweetness and mellows their sharpness. This step enhances the meatloaf’s overall flavor profile without overpowering it, making the onions a subtle but vital ingredient that helps keep the meatloaf juicy.
Choosing the Right Meat for Meatloaf
Ground chuck with 81–85% lean content is the preferred choice in Ina’s recipe because it provides the ideal fat ratio to maintain moisture and flavor. Too lean meat can make the loaf dry, while fattier blends may be greasy. The right balance ensures a tender, juicy meatloaf that holds together well without sacrificing taste or texture.
The Importance of Cooking Temperature
Ina Garten’s recommendation to bake the meatloaf at 325°F rather than a higher temperature is purposeful. Lower heat allows the meat to cook more evenly and prevents the outside from drying out or over-browning before the center is fully cooked. This gentle cooking process helps retain moisture and results in a tender, succulent meatloaf.
Breadcrumbs and Eggs: The Binding Agents
Breadcrumbs and eggs are crucial to the structure of meatloaf. Breadcrumbs absorb juices and fat, helping the loaf maintain its shape without crumbling. Eggs act as a binder, holding all ingredients together. Ina uses plain dry breadcrumbs and beaten eggs to create the perfect balance—firm enough to slice but tender enough to melt in your mouth.
Flavor Enhancers: Worcestershire Sauce and Tomato Paste
The Worcestershire sauce adds umami and depth, enriching the meat’s natural flavors. Tomato paste, while subtle, contributes a rich, slightly tangy undertone that rounds out the savory elements. These ingredients work together to create a complex, layered taste that elevates the classic meatloaf beyond ordinary.
The Classic Ketchup Glaze
No meatloaf is complete without a glossy glaze, and Ina’s simple ketchup topping brings a touch of sweetness and acidity that contrasts beautifully with the savory meat. The glaze caramelizes slightly during baking, adding a flavorful crust that enhances the eating experience. It’s a small step with a big impact.
Serving Suggestions and Pairings
Ina Garten’s meatloaf pairs wonderfully with classic side dishes like mashed potatoes, roasted vegetables, or a crisp green salad. The rich, hearty flavor of the meatloaf balances well with creamy or fresh sides, making it a versatile dish that fits perfectly into weeknight dinners or special occasions alike.
Leftover Ideas and Storage Tips
Meatloaf is one of those dishes that tastes even better the next day, making leftovers a welcome treat. Store slices in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Leftover meatloaf can be repurposed into sandwiches, crumbled into pasta sauces, or even turned into meatloaf sliders for a quick and delicious snack.
Nutritional Considerations
While meatloaf is often viewed as indulgent, Ina Garten’s recipe balances flavor and nutrition. Using quality ingredients and moderate seasoning keeps the dish wholesome. With a good amount of protein and moderate carbs from breadcrumbs, it provides a satisfying meal that fits well into balanced diets when paired with vegetables.
Tips for Perfecting Your Meatloaf
For the best results, don’t overmix the meat; gentle folding preserves tenderness. Let the cooked meatloaf rest before slicing to lock in juices. Experiment with fresh herbs or substitute the ketchup glaze with barbecue sauce for a different flavor profile. Small tweaks can personalize this classic recipe without losing its comforting essence.
Why Meatloaf Remains a Comfort Food Staple
Meatloaf’s enduring popularity comes from its simplicity and nostalgic appeal. It reminds many people of home-cooked family dinners and evokes feelings of warmth and satisfaction. Ina Garten’s recipe honors that tradition while offering a refined, delicious take that keeps this classic dish relevant in modern kitchens.
Conclusion
Ina Garten’s Classic Meatloaf is more than just a meal; it’s an elegant reinvention of a cherished comfort food. Combining quality ingredients, thoughtful preparation, and rich flavors, this recipe delivers a tender, juicy, and satisfying meatloaf that honors tradition while appealing to contemporary tastes. Whether for a cozy family dinner or a special occasion, this meatloaf stands as a delicious testament to the enduring power of good food made with care.