Ina Garten’s Meatloaf is a comforting classic that many people love. It’s easy to make, delicious, and perfect for family meals or gatherings. With simple ingredients and straightforward steps, you can whip this dish up any day of the week.
Why Make This Recipe
This meatloaf recipe is great for several reasons. First, it’s made with everyday ingredients that you can find in most kitchens. Second, it’s hearty and satisfying, making it a hit with both kids and adults. Finally, it’s versatile—you can enjoy it as leftovers, with different sides, or even in sandwiches.
How to Make Ina Garten’s Meatloaf
Ingredients:
- Ground beef (80-85% lean)
- 3 cloves fresh garlic, minced
- 1 medium onion, chopped
- 2 eggs
- 1 cup bread crumbs
- 2 tbsp Worcestershire sauce
- ⅓ cup milk
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- ¾ cup ketchup
- 2 tbsp brown sugar
- 1 tbsp mustard
Directions:
Prep the Ingredients:
Preheat your oven to 350°F (175°C). Line a rimmed baking sheet or a loaf pan with parchment paper or lightly grease it to prevent sticking.
Mix the Meatloaf Mixture:
In a large mixing bowl, combine the ground beef, minced garlic, chopped onion, eggs, bread crumbs, Worcestershire sauce, milk, Italian seasoning, salt, and pepper. Mix gently until well combined, but avoid overmixing to prevent a dense meatloaf.
Shape the Meatloaf:
Transfer the meat mixture onto the prepared baking sheet or into the loaf pan, shaping it into a loaf. If using a loaf pan, ensure the mixture is packed evenly.
Prepare the Glaze:
In a small bowl, mix together the ketchup, brown sugar, and mustard until well combined.
Bake the Meatloaf:
Spread half of the glaze over the top of the meatloaf. Bake in the preheated oven for 40-45 minutes or until the internal temperature reaches 160°F (71°C). During the last 10 minutes of baking, spread the remaining glaze over the meatloaf.
Rest and Serve:
Once baked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute for a moist meatloaf.
How to Serve Ina Garten’s Meatloaf
Serve slices of meatloaf alongside mashed potatoes or steamed vegetables for a complete meal. You can also serve it with a side of salad for freshness.
How to Store Ina Garten’s Meatloaf
Store leftover meatloaf in an airtight container in the refrigerator. It will stay good for about 3 to 4 days. You can also freeze it for up to 3 months. Make sure to wrap it tightly to prevent freezer burn.
Tips to Make Ina Garten’s Meatloaf
- Use lean ground beef, but don’t go too lean, or the meatloaf might be dry.
- Don’t overmix the meat mixture; it can make the meatloaf tough.
- Let the meatloaf rest before slicing. This keeps it moist.
Variation
You can add different ingredients to give it your touch. Consider adding chopped bell peppers, shredded cheese, or even bacon for extra flavor.
FAQs
Can I make meatloaf ahead of time?
Yes! You can prepare the meatloaf mixture a day in advance and store it in the refrigerator until you’re ready to bake.
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works well. Just keep in mind that it might be a bit drier, so adding extra moisture, like more milk, can help.
How can I tell when the meatloaf is done?
The best way to know is to check the internal temperature. It should reach 160°F (71°C) when fully cooked.
Meatloaf
Ingredients
Main Ingredients
- 2 lbs Ground beef (80-85% lean) Use lean ground beef, but avoid going too lean.
- 3 cloves fresh garlic, minced
- 1 medium onion, chopped
- 2 large eggs
- 1 cup bread crumbs
- 2 tbsp Worcestershire sauce
- ⅓ cup milk Additional moisture can be added if using turkey.
- 1 tsp Italian seasoning
- to taste Salt and pepper
Glaze
- ¾ cup ketchup
- 2 tbsp brown sugar
- 1 tbsp mustard
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a rimmed baking sheet or a loaf pan with parchment paper or lightly grease it.
Mixing
- In a large mixing bowl, combine ground beef, minced garlic, chopped onion, eggs, bread crumbs, Worcestershire sauce, milk, Italian seasoning, salt, and pepper. Mix gently until well combined.
Shaping
- Transfer the meat mixture to the prepared baking sheet or loaf pan, shaping it into a loaf.
Glazing
- In a small bowl, mix ketchup, brown sugar, and mustard until well combined. Spread half of the glaze over the top of the meatloaf.
Baking
- Bake in the preheated oven for 40-45 minutes or until the internal temperature reaches 160°F (71°C), spreading the remaining glaze during the last 10 minutes.
Serving
- Once baked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing.
