This classic meat loaf recipe from Ina Garten tastes just like the ones Mom and Grandma used to make.
We love Ina Garten’s entertaining tips and cooking style. Rather than spending hours on fussy, complicated dishes, she focuses on simple, comforting foods that are delicious and make everyone feel right at home. And what’s more comforting than a classic, family-favorite meat loaf?
True to the Barefoot Contessa’s style, this recipe has no hard-to-find ingredients or unfamiliar techniques. Ina’s simple meat loaf uses ground chuck, onions, breadcrumbs and fresh thyme, with ketchup spread over the top.
Searching for the best Ina Garten recipes? Try one of her best-loved dinners next: perfect roast chicken, shrimp scampi, lasagna and weeknight bolognese.
What do people love about this recipe?
This Ina Garten meat loaf recipe has hundreds of five-star reviews! People love this crowd-pleasing recipe because it is easy to prepare and turns out perfectly every time. Though a few readers suggest additional ways to season the dish, most love the flavor of this juicy meat loaf just the way it is. One reader notes that Ina’s technique of folding lots of sautéed onions into the mixture is a big part of what makes it so delicious.
How to Make Ina Garten’s Meat Loaf
Nancy Mock for Taste of Home
This Ina Garten meat loaf recipe makes six servings. However, with over two pounds of meat in the mixture, you’ll get a huge meat loaf we think can easily feed eight or more.
Ingredients
Nancy Mock for Taste of Home
- 1 tablespoon olive oil
- 3 cups chopped yellow onion (about 3 medium onions)
- 1 teaspoon chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 tablespoons Worcestershire sauce
- 1/3 cup chicken stock or broth
- 1 tablespoon tomato paste
- 2-1/2 pounds ground chuck (Garten recommends 81% lean)
- 1/2 cup plain dry bread crumbs
- 2 extra large eggs, whisked
- 1/2 cup ketchup
Directions
Step 1: Prepare the onions
Nancy Mock for Taste of Home
Preheat the oven to 350°F. Line a large sheet pan with parchment paper.
Heat the olive oil in a medium saute pan over medium-low heat. Add in the chopped onions, thyme leaves, salt and pepper. Cook the onions for 8 to 10 minutes, stirring occasionally, until the onions are soft and translucent. Remove the pan from the heat. Stir in the Worcestershire sauce, chicken stock and tomato paste. Let the mixture cool slightly.
Step 2: Make the meat mixture
Nancy Mock for Taste of Home
Place the ground chuck, bread crumbs, eggs and the cooled onion mixture into a large bowl. (These mixing bowls are Ina Garten-approved tools.) Gently mix everything using a fork or your hands. Ina says not to mash or compact the mixture as this will create a tough meat loaf.
Step 3: Shape the meat loaf
Nancy Mock for Taste of Home
Move the meat mixture onto the lined baking sheet. Use your hands to shape it into a loaf. Mine was about 12 inches long and 6 inches across. Spread the ketchup evenly over the top of the loaf.
Step 4: Bake
Fill a baking pan with hot tap water and place it in the oven on the rack below the meat loaf. (Ina says this helps prevent cracks in the top of the loaf.) Place the meat loaf on the rack above the water and bake for 60 to 75 minutes—until the meat is cooked through. The internal temperature should be 160°. Try these stuffed meat loaf recipes for some variation.
Serve slices of the meat loaf while they’re hot with Ina Garten’s overnight mac and cheese.
Here’s What I Thought
Nancy Mock for Taste of Home
This recipe tastes like a classic meat loaf you’d eat at Grandma’s or find at a small-town restaurant, with the mild flavor of onion and thyme throughout and tangy ketchup on top. My husband and I really enjoyed it. Because we like strong, spicy flavors, we also added hot sauce and salsa to our slices. Think of Ina’s recipe as one that you can enjoy as is (for homestyle meat loaf flavor) or one that you can spruce up with additional ingredients. If you enjoyed this recipe, then learn how to make Erin French’s meatloaf recipe.
Tips for Making Ina Garten’s Meat Loaf
- Shaping the loaf: Follow Ina’s advice on gently mixing the meat with your hands, but do add a little pressure when shaping the loaf. Otherwise, the slices will fall apart a bit when you slice them.
- Change the temperature: Even though Ina’s recipe lists the oven temperature as 325°, I went with a higher temp of 350°. That’s because several readers commented that 325° was too low and the meat loaf took too long to cook. And on her TV, she does recommend 350°. My meat loaf finished baking in about an hour at this temperature.
- Flavor variations: Some ways to flavor this meat loaf that Ina’s readers like are adding diced garlic and Creole seasoning to the meat. Some readers substituted ground pork and ground bacon for some of the beef in the mixture. If you love balsamic-based recipes, try mixing balsamic vinegar or brown sugar with the ketchup. Or, you can replace the ketchup with barbecue sauce or brown gravy.
If you like this, then you must try The Pioneer Woman’s meat loaf.
FAQs
Yet your meatloaf came out dry, overcooked, and tough. This is most likely a result of overmixing. Overmixing your meatloaf ingredients can ruin the texture, moisture, and structure of your meatloaf.
What happens if you overmix meatloaf? ›
However, overmixing can cause meatloaf to become springy, rubbery, and too dense. If that myosin network gets built up too much, it's bad news for the texture of your loaf. So, don't mix it too heavily.
How do you keep meatloaf from being dense? ›
Overmixing will make a meatloaf dry and dense. Start by stirring the wet ingredients together. Then add the sautéed veggies. Now, before starting to mix it all together there like a mad man, just stop.
What happens if you put too much milk in meatloaf? ›
Too Much Liquid
Adding broth, milk, or eggs can enhance flavor and moisture, but too much can lead to a soupy consistency. Use these ingredients sparingly, and consider adding breadcrumbs or oats to absorb excess moisture.
What is the secret to a great meat loaf? ›
Try adding minced garlic, parsley, and thyme for a deeply savory taste. For mouthwateringly bold meatloaf, add Worcestershire sauce, Dijon mustard, and ketchup to the pre-baked mixture. This blend ensures that each bite is deliciously balanced with just a hint of sweetness.
Why does my meat always come out tough? ›
And the longer meat is cooked, the more liquid it loses and the tougher it becomes. Factors that also influence tenderness and juiciness are: The animal's age at slaughter, the amount of fat and collagen (connective tissue) contained in particular cuts, and, to a small degree, brining.
Is meatloaf cooked at 350 or 375 degrees? ›
The oven temperature is typically set at 350 degrees F for making meatloaf. That's the temperature you want to be sure to use so the meatloaf cooks and doesn't dry out. Too high, and the outer crust will burn before the interior is cooked all the way, too low and you don't get that delicious crust.
Can you add too much egg to meatloaf? ›
Eggs bind the mixture, add flavor and increase browning, but too much egg will make a meat loaf tough and rubbery. Use about one egg per pound of meat. If using pork sausage, skip the egg. Milk adds flavor and moisture and helps distribute the seasoning throughout the mass.
What not to put in meatloaf? ›
8 Common Mistakes That Will Leave You With Subpar Meatloaf
- You're Not Sufficiently Seasoning the Meat.
- You're Using Lean Meats.
- You're Not Adding a Sweet Component.
- You're Not Adding a Starch.
- You're Adding Raw Vegetables to the Meat.
- You're Slicing Into the Loaf Too Early.
- You're Not Doubling the Batch.
Why did my loaf turn out dense? ›
Bread too dense? It might be cold dough. One of the most common mistakes is having a dough temperature that's too low for the starter to feed on all the flour in the dough, resulting in a crumb that's dense, with fewer openings. "Starter is happiest and most active at around 75 degrees.
Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.
Is it better to cook meatloaf in a loaf pan or on a baking sheet? ›
Many cooks favor a loaf pan because it helps the meatloaf hold its shape; another reason is probably tradition. Regardless, it turns out that it's not really the best method. If you want to make the best meatloaf possible, a sheet pan is a much better medium.
Why is my meatloaf always mushy? ›
The most common reason meatloaf is mushy is too much liquid added to the mixture. Too much liquid will stop the meatloaf from baking and cause the meat to boil instead.
Is it okay for meatloaf to be a little pink? ›
If the meatloaf is over 160°F, or 165°F if you used chicken or turkey, it's fully cooked and safe to consume even if it's still pink inside. The reason your meatloaf may still be pink in the middle when fully cooked is nitrates.
Why milk instead of water in meatloaf? ›
Is it better to add milk or water in meatloaf? Without question, it is better to use milk in meatloaf. The added fat adds richness and moist texture to the meatloaf, and the added milk proteins encourage additional browning reactions (which means more flavor).
What do I do if my meatloaf is too soft? ›
So, just as you would reduce the amount of liquid you use, reduce the amount of filler you use. If it's too late and you've already cooked your meatloaf, but it's still mushy, do not throw it back in the oven. Remove the meatloaf from the pan you've been using and put it on a flat sheet pan instead.
How do you moisten overcooked meatloaf? ›
To moisten dry meatloaf, drizzle a small amount of broth, tomato sauce, or gravy over the slices before reheating.
How do you get meatloaf to hold its shape? ›
In meatloaf, this is most commonly the eggs and breadcrumbs. Your binding ingredient is only second to the meat itself in your recipe and the reason why meatloaf crumbles. When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs.