Ina Garten's Meatloaf
About this recipe
Ina Garten's Meatloaf is a classic comfort food that's both easy to make and packed with flavor. This version stands out thanks to the combination of sautéed onions, fresh thyme, and a touch of Worcestershire sauce, which elevate the dish beyond the ordinary meatloaf.
The key to a light and airy texture lies in how you mix the ingredients — a gentle toss rather than a heavy hand ensures the meatloaf doesn't become dense. Plus, the addition of a pan of hot water in the oven helps keep the meatloaf moist while it bakes.
Ingredient notes
- Use 3 cups of chopped yellow onions, which is about 3 onions.
- For the ground meat, use 2.5 pounds of ground chuck that is 81 percent lean for the best flavor and texture.
- Recommended brands for breadcrumbs and ketchup are Progresso and Heinz, respectively.
Tips from Food Network’s video
- Cook the onions over medium-low heat until they are translucent but not brown, about 8 to 10 minutes, to bring out their sweetness.
- When mixing the meatloaf ingredients, use a fork and mix lightly to avoid compacting the mixture, which can make the meatloaf dense.
- To prevent the top from cracking during baking, place a pan of hot water in the oven underneath the meatloaf.
Good to know
- How long does it take to bake the meatloaf?
- Bake the meatloaf for about 1 to 1 1/4 hours at 325 degrees F.
- What should the internal temperature be for the meatloaf?
- The internal temperature should reach 160 degrees F.
No life story here — the video and the recipe are the whole point. All credit to Food Network: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 325 degrees F.
- 2
Heat the olive oil in a medium sauté pan. Add the chopped onions, thyme, salt, and pepper. Cook over medium-low heat, stirring occasionally, for about 8 to 10 minutes until the onions are translucent but not brown.
- 3
Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste to the onion mixture. Mix well and set aside to cool slightly.
- 4
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and beaten eggs. Mix lightly with a fork, being careful not to compact the mixture to keep the meatloaf light and airy.
- 5
Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top.
- 6
Bake in the preheated oven for about 1 to 1 1/4 hours, until the internal temperature reaches 160 degrees F. To keep the top from cracking, place a pan of hot water in the oven underneath the meatloaf.
Heads up — we had to guess a little:
- The quantity of ground chuck was inferred from the transcript as '2 and 12 pounds' which is interpreted as '2.5 pounds'.
Credit where it’s due: this recipe was transcribed from Food Network’s original video on YouTube. Follow them there — it’s their dish.
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