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Ina Garten's Meatloaf

Ina Garten meatloaf with a caramelized ketchup-onion glaze and a dense, herb-rich center that slices cleanly. A free-form, flat loaf shape helps it cook evenly and develop a deep amber top lacquered with glaze.
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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
  • 0.25 cup chicken stock
  • 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
 

Prep and shape
  1. Preheat the oven to 325°F for even, gentle baking.
  2. In a large bowl, combine ground beef, ground veal or pork, breadcrumbs, eggs, Dijon mustard, Worcestershire sauce, chicken stock, thyme, salt, and black pepper.
  3. Fold in the caramelized onions until just mixed so the loaf stays dense and slices cleanly.
  4. Shape the mixture into a flat, free-form loaf on a parchment-lined baking sheet, keeping it evenly thick for uniform cooking.
Glaze and bake
  1. Mix the ketchup, brown sugar, and cider vinegar to make the glaze.
  2. Brush the glaze generously over the top and sides so it lacqueres as it bakes.
  3. Bake for 60–75 minutes, until the internal temperature reaches 160°F, checking near the end for doneness.
Rest and slice
  1. Rest the meatloaf for 15 minutes before slicing to let the juices set and keep the loaf from crumbling.

Notes

Pro tip: fold the onions in gently until just combined—overmixing can make meatloaf tough. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently. Freezing is yes—freeze sliced portions for up to 2 months and thaw in the fridge. For a lighter option, use leaner ground beef and/or veal to reduce overall fat while keeping the same bake and glaze timing.