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Ina Garten Meatloaf

Ina Garten meatloaf with a caramelized ketchup-onion style glaze and a dense, herb-rich interior that slices cleanly. The flat, free-form loaf helps it cook evenly for an amber, lacquered top.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
rest 15 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 1.5 lb ground beef
  • 0.5 lb ground veal or pork
  • 1 cup plain dry breadcrumbs
  • 2 extra-large eggs beaten
  • 2 tsp Dijon mustard
  • 2 tbsp Worcestershire sauce
  • 1 cup chicken stock note: use 1/4 cup as specified in glaze/interior mix
  • 2 tbsp fresh thyme chopped
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 large onions diced and sautéed until caramelized
Glaze
  • 0.33 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp cider vinegar

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 325°F.
  2. In a large bowl, combine ground beef, ground veal or pork, breadcrumbs, eggs, Dijon mustard, Worcestershire sauce, chicken stock, fresh thyme, salt, and black pepper.
Fold in onions and shape
  1. Add the caramelized diced onions and fold until just mixed.
  2. Shape into a flat, free-form loaf on a parchment-lined baking sheet to help it cook more evenly.
Glaze and bake
  1. Mix the glaze ingredients (ketchup, brown sugar, and cider vinegar) and brush generously over the top and sides.
  2. Bake for 60–75 minutes, until the internal temperature reaches 160°F, and the glaze looks deeply amber.
Rest and slice
  1. Rest the meatloaf for 15 minutes before slicing so the interior sets and slices cleanly.

Notes

Pro tip: keep the loaf flat and free-form for even cooking, and don’t overmix once the onions are added—this keeps the interior dense but tender. Refrigerate leftovers in a sealed container for 3–4 days; freeze sliced portions for up to 2 months (thaw overnight in the fridge). For a lighter option, swap half the ground meat for lean ground turkey while keeping the same breadcrumb and egg ratio to maintain structure.