There is something truly comforting and special about Ina Garten’s Classic Meatloaf Recipe. It perfectly balances rich flavors with a tender, juicy texture, making it an all-time favorite that feels like a warm hug from the inside. Every bite delivers that perfect blend of savory ground meats, fresh herbs, and just the right touch of seasoning that elevates this dish beyond your typical weeknight dinner. Whether you’re feeding a crowd or craving something cozy, this recipe is a must-have to keep in your culinary repertoire.
Ingredients You’ll Need
This recipe may look like it calls for many ingredients, but each one is simple and essential to achieve that unforgettable depth of flavor and texture. From fresh herbs that brighten the dish to the trio of meats that provide richness, every element plays a starring role.
- Olive oil: Used twice for sautéing and flavor, it adds a fruity richness that ties everything together.
- Onion (2 cups, chopped): The base for building savory sweetness and moisture.
- Celery (1 1/2 cups, small-diced): Adds a subtle crunch and freshness that balances the meats.
- Ground beef (1 pound): Provides hearty flavor and juiciness.
- Ground veal (1 pound): Introduces a delicate texture and mild taste.
- Ground pork (1 pound): Adds a succulent fattiness that ensures moist meatloaf.
- Fresh parsley (1 tablespoon, chopped): Brightens the mix with herbal notes.
- Fresh thyme (1 tablespoon, chopped): Gives a subtle earthiness that complements the meats.
- Chives or green onions (1 tablespoon, chopped): Adds a gentle oniony punch without overpowering.
- Large eggs (3): Acts as a binder, holding the mixture together beautifully.
- Whole milk (2/3 cup): Moistens the bread crumbs and enriches the meat mixture.
- Kosher salt (2 tablespoons): Vital for seasoning and bringing out all the flavors.
- Black pepper (1 tablespoon, freshly ground): Adds a subtle heat and aromatic spice.
- Panko bread crumbs (2 1/2 cups): Helps maintain a light, tender meatloaf texture without being dense.
- Olive oil (3/4 cup): For roasting garlic and adding a luxurious finishing flavor.
- Garlic (10 cloves, peeled): Roasts to sweet perfection, imbuing the meatloaf with deep, mellow garlic flavor.
- Chicken stock (2 cups): Enhances moisture and infuses the meatloaf with savory depth.
- Butter (3 tablespoons): Knots everything together with creamy richness.
- Kosher salt (1/2 teaspoon): Used for seasoning the garlic and stock mixture.
- Black pepper (1/4 teaspoon, freshly ground): A subtle accent to season the garlic and stock perfectly.
How to Make Ina Garten’s Classic Meatloaf Recipe
Step 1: Sauté the Aromatics
Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onions and small-diced celery, cooking them slowly until they are softened and fragrant—about 8 minutes. This step is crucial as it builds the flavor base, turning raw veggies into sweet, aromatic goodness that will blend into the meat mixture.
Step 2: Roast the Garlic
While the aromatics cook, preheat your oven to 350 degrees Fahrenheit. In a small pan, add the remaining 3/4 cup olive oil and peeled garlic cloves. Roast gently until the garlic becomes tender and golden. This roasted garlic will add a deep, mellow sweetness and richness to your meatloaf that you will absolutely love.
Step 3: Combine the Meats and Herbs
In a large bowl, mix together the ground beef, veal, and pork. Add the sautéed onion and celery mixture, chopped parsley, thyme, and chives. Stir these together just until combined—overworking the meat can make the loaf tough, so treat it gently. These fresh herbs infuse the meat with vibrant flavors that elevate this recipe to the Ina Garten classic it is.
Step 4: Add the Binders and Seasonings
Whisk the eggs with the whole milk, kosher salt, and freshly ground black pepper. Pour this mixture into the meat and herb bowl. Next, add the panko bread crumbs, which soak up moisture and keep the loaf tender. Mix everything gently but thoroughly so each bite is perfectly seasoned and balanced.
Step 5: Prepare the Braising Liquid
In a small pan, combine the chicken stock, roasted garlic along with its oil, butter, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Warm gently until the butter melts completely and the flavors marry. This luscious braising liquid is what keeps the meatloaf incredibly moist and brings out the complex garlic notes.
Step 6: Shape and Bake the Meatloaf
Shape the meat mixture into a classic loaf shape and place it in a roasting pan. Pour the garlic-infused chicken stock mixture over the top. Bake uncovered for about 1 hour and 30 minutes, basting occasionally with the pan juices. The slow cooking ensures the loaf is cooked through yet tender and juicy—a hallmark of Ina Garten’s Classic Meatloaf Recipe.
How to Serve Ina Garten’s Classic Meatloaf Recipe
Garnishes
A sprinkle of fresh parsley or a few thyme sprigs on top adds an inviting burst of green that makes your meatloaf look as good as it tastes. A drizzle of pan juices over each serving adds shine and extra flavor.
Side Dishes
This meatloaf pairs beautifully with classic mashed potatoes, creamy steamed vegetables, or even a bright green salad. Roasted root vegetables or green beans with lemon zest can also provide a lovely contrast in texture and color.
Creative Ways to Present
Slice the meatloaf thickly and serve it open-faced on toasted crusty bread with a swipe of Dijon mustard and caramelized onions for a hearty sandwich. Alternatively, mini meatloaf muffins baked in a muffin tin offer a fun and kid-friendly presentation with perfect portions.
Make Ahead and Storage
Storing Leftovers
Cool the meatloaf completely, then wrap tightly in plastic wrap or transfer to an airtight container. Stored in the refrigerator, it will keep delicious and moist for up to 3 days, making it a perfect choice for leftovers that taste just as good.
Freezing
If you want to save Ina Garten’s Classic Meatloaf Recipe for longer, wrap it securely in foil and plastic wrap before freezing. It will maintain its flavor and texture well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in a covered baking dish at 325 degrees Fahrenheit until warmed through to keep the meatloaf tender and avoid drying it out. Alternatively, slices can be reheated quickly in the microwave with a splash of broth or water to retain moisture.
FAQs
Can I use just one type of ground meat in Ina Garten’s Classic Meatloaf Recipe?
While the recipe calls for a blend of beef, veal, and pork for optimal flavor and texture, you can use just ground beef as a simpler alternative. Keep in mind that the unique richness and tenderness come from the combination of meats, so results may vary slightly.
How do I know when the meatloaf is fully cooked?
For safety and perfect doneness, use a meat thermometer inserted into the center of the meatloaf. It should read 160 degrees Fahrenheit. The meatloaf should also be firm to the touch and the juices run clear.
Is it possible to make this meatloaf gluten-free?
Yes! Replace the panko bread crumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Just ensure they have similar absorbency to keep the meatloaf from becoming too dense or dry.
Can I prepare parts of Ina Garten’s Classic Meatloaf Recipe in advance?
Absolutely. You can sauté the aromatics and roast the garlic up to a day ahead, then assemble and bake when ready. This can save you time on busy days without sacrificing flavor.
What can I do with the pan juices after cooking?
The pan juices are packed with flavor. You can spoon them over slices of meatloaf as a simple sauce, or reduce them in a saucepan to thicken slightly and serve as a rich gravy.
Final Thoughts
Ina Garten’s Classic Meatloaf Recipe is truly one of those dishes that becomes a cherished staple once you make it. It’s full of flavor, wonderfully moist, and comforting in every sense of the word. If you’re looking for a meatloaf recipe that feels special yet approachable, this one will quickly become a favorite you keep returning to. Give it a try—you might just find your new go-to dinner!
Print
Ina Garten’s Classic Meatloaf Recipe
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Ina Garten’s classic meatloaf recipe combines ground beef, veal, and pork with fresh herbs and aromatic vegetables, bound together with eggs and panko breadcrumbs. This hearty and flavorful meatloaf features a moist texture thanks to the addition of milk and a rich garlic-infused chicken stock sauce, making it a comforting main dish perfect for family dinners or gatherings.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 2 cups onion, chopped (1 large)
- 1 & 1/2 cups celery, small-diced (2 stalks)
- 10 cloves garlic, peeled
Meat Mixture
- 1 pound ground beef
- 1 pound ground veal
- 1 pound ground pork
- 1 tablespoon parsley, fresh chopped
- 1 tablespoon thyme, fresh chopped
- 1 tablespoon chives, chopped or green onions
- 3 large eggs
- 2/3 cup whole milk
- 2 tablespoons kosher salt
- 1 tablespoon black pepper, freshly ground
- 2 & 1/2 cups panko bread crumbs
Sauce and Finishing Ingredients
- 3/4 cup olive oil
- 2 cups chicken stock
- 3 tablespoons butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onions and diced celery, cooking until the vegetables are soft and translucent, about 5-7 minutes. Remove from heat and set aside.
- Prepare Meat Mixture: In a large bowl, combine the ground beef, ground veal, and ground pork. Add the sautéed onions and celery, fresh parsley, thyme, chives, eggs, whole milk, kosher salt, freshly ground black pepper, and panko breadcrumbs. Mix all ingredients gently but thoroughly until well incorporated.
- Shape Meatloaf: Transfer the meat mixture into a loaf pan or shape it into a loaf on a baking sheet lined with parchment paper. Smooth the top to ensure even cooking.
- Add Garlic Oil: In the same skillet, heat 3/4 cup olive oil over low heat. Add the peeled garlic cloves and cook gently until golden and fragrant but not burnt, about 5 minutes. Remove the garlic cloves and reserve the oil.
- Cook the Meatloaf: Pour the garlic-infused olive oil over the shaped meatloaf. Place the meatloaf in a preheated oven at 350°F (175°C) and bake for 90 minutes, or until the internal temperature reaches 160°F (71°C) and the meatloaf is cooked through.
- Prepare Sauce: While the meatloaf bakes, in a small saucepan, bring 2 cups chicken stock to a simmer. Stir in 3 tablespoons butter, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Let it reduce slightly to concentrate flavors, then keep warm.
- Rest and Serve: Once cooked, remove the meatloaf from the oven and allow it to rest for 10 minutes before slicing. Serve slices topped with the warm buttery chicken stock sauce.
Notes
- Use a meat thermometer to ensure the meatloaf is cooked fully and remains juicy.
- Fresh herbs like parsley, thyme, and chives enhance the flavor profile but can be adjusted based on preference.
- Allow the meatloaf to rest after baking to help retain moisture when sliced.
- The garlic-infused olive oil adds depth to the dish, do not skip this step for best flavor.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
