Ina Garten's Classic Meatloaf: A Weeknight Comfort (Print Version)

Ina Gartens Classic Meatloaf recipe delivers rich, comforting flavor for your family dinner. Easy steps for a hearty, homemade meal everyone will love.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 65 Minutes minutes
Total Time: 85 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Meat, Dairy, Eggs, Gluten

# Ingredients:

→ Meatloaf Base

01 - 2 lbs ground beef (80/20 chuck)
02 - 1 large yellow onion, finely diced
03 - 1/2 cup fresh parsley, chopped

→ Binder & Moisture

04 - 2 large eggs, lightly beaten
05 - 1 cup fresh breadcrumbs (Panko recommended)
06 - 1/2 cup whole milk

→ Flavor Boosters

07 - 1 tablespoon Worcestershire sauce
08 - 1 1/2 teaspoons kosher salt
09 - 1 teaspoon freshly ground black pepper

→ Glaze Ingredients

10 - 1/2 cup ketchup
11 - 1 teaspoon Worcestershire sauce (for glaze)
12 - 1/2 teaspoon brown sugar (optional, for glaze)

# Instructions:

01 - First things first, get that onion finely diced. I usually do this first so I can cry it out and get it over with, haha! Then, chop up your fresh parsley. It’s all about building those flavor layers right from the start. You want everything ready to go before you dive into mixing, trust me, it makes the whole process so much smoother. I once tried to chop as I went, and it just made the kitchen feel like a tornado hit.
02 - In a large bowl, combine your ground beef, the diced onion, and parsley. Now, this is where it gets hands-on! Crack in your eggs, add the fresh breadcrumbs, milk, Worcestershire sauce, salt, and pepper. I swear, this is the part where the kitchen starts to smell like something truly wonderful is about to happen. Don't be afraid to get in there with your hands; it’s the best way to ensure everything is evenly mixed. Just don't overmix, or your meatloaf can get tough. Gently does it!
03 - Transfer the meat mixture to a baking sheet or a loaf pan. I usually free-form mine on a foil-lined baking sheet because I like the extra crispy edges it gets. Shape it into a nice, even loaf, about 9x5 inches. Make sure it's not too thick in the middle, or it'll take ages to cook through. This is where you can really feel the texture of the meat, it should be firm but still pliable. It really starts to look like a proper meal now!
04 - In a small bowl, whisk together the ketchup, a splash more Worcestershire sauce, and maybe a tiny pinch of brown sugar if you like it a bit sweeter. This glaze is magic, honestly. It caramelizes beautifully on top, adding a tangy, savory crust that's just irresistible. I once forgot the Worcestershire in the glaze, and it was still good, but it missed that extra oomph. Don't make my mistake!
05 - Spread about half of the ketchup glaze evenly over the top of your meatloaf. Now, pop it into a preheated oven at 350°F (175°C). The smell that starts to waft through your home as it bakes? Incredible! This is where patience is key. I always peek in too early, but resist the urge for at least the first 30 minutes. Let that glaze start to do its thing and get all bubbly and delicious.
06 - After about 45 minutes, pull the meatloaf out and spread the remaining glaze over it. Return it to the oven for another 15-20 minutes, or until it's cooked through and reaches an internal temperature of 160°F (71°C). Once it's done, and this is crucial, let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring every slice is moist and tender. It’s hard to wait, I know, but it’s worth it!

# Notes:

01 - Always use fresh breadcrumbs if you can; it really makes a difference in texture.
02 - Letting the meatloaf rest is non-negotiable for juicy slices, even if you're starving.
03 - For a fun twist, bake individual mini meatloaves in a muffin tin—they cook faster and are super cute!
04 - Don't overmix the meat! It makes for a tough meatloaf, and I learned that the hard way.

# Equipment Needed:

01 - Large mixing bowl
02 - baking sheet or loaf pan
03 - small bowl
04 - whisk
05 - meat thermometer

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 28g
Total Carbohydrate: 18g
Protein: 32g

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