Description
Juicy, tender, and perfectly seasoned — Ina Garten’s Meatloaf is a comfort classic that fills your kitchen with warmth and incredible aroma. Simple ingredients, big flavor, and the perfect texture every time.
Ingredients
1 tbsp olive oil
3 cups finely chopped yellow onions (about 3 onions)
1 tsp chopped fresh thyme
2 tsp kosher salt
1 tsp freshly ground black pepper
3 tbsp Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tbsp tomato paste
2 1/2 lbs ground chuck (81% lean)
1/2 cup plain dry bread crumbs
2 extra-large eggs, beaten
1/2 cup ketchup
Instructions
1. Preheat oven to 325°F and line a sheet pan with parchment paper.
2. Sauté onions, thyme, salt, and pepper in olive oil over medium-low heat for 8–10 minutes until soft but not browned.
3. Stir in Worcestershire sauce, chicken stock, and tomato paste; let cool slightly.
4. In a large bowl, gently combine ground chuck, cooled onion mixture, bread crumbs, and eggs using a fork.
5. Shape mixture into a loaf on the prepared pan and spread ketchup evenly over the top.
6. Bake for 1 to 1 hour 15 minutes, until the internal temperature reaches 160°F.
7. Let rest for 10 minutes before slicing and serving.
Notes
Use 80–85% lean beef for best texture; too lean can cause dryness, while too fatty makes it greasy.
Mix ingredients lightly to keep the loaf tender and airy.
Avoid baking in a loaf pan to prevent steaming in juices.
Let rest for 10 minutes to retain moisture.
Add finely chopped carrots or bell peppers for variation.
Freezes well (cooked or uncooked) up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 115mg