Prep Time: 20 mins Cook Time: 60 mins Total: 1 hour 20 mins Yields: 6
Hey there, meatloaf enthusiasts! If you’re a fan of comfort food classics, then you’re in for a treat with this article. We’re diving into the world of Ina Garten’s meatloaf, where juicy ground meat, flavorful seasonings, and a savory glaze come together to create the ultimate comfort meal
If you’re making this recipe for your little ones who aren’t fans of green stuff on their meatloaf, no worries! You can go easy on the thyme and chop the parsley into tiny pieces.
What is Ina Garten’s meatloaf?
Ina Garten’s meatloaf is a classic American dish with a twist of gourmet flair. It’s a savory and moist meatloaf that combines ground meat (beef, veal, and pork), onions, garlic, breadcrumbs, and a variety of herbs and spices. The mixture is then shaped into a loaf and baked until perfectly cooked. The result? A tender and flavorful meatloaf that will have everyone asking for seconds. Whether you’re serving it for a weeknight dinner or a special occasion, Ina’s meatloaf is sure to impress.
Why you’ll love it
Taste is subjective, but I must say, the Barefoot Contessa has truly surpassed my expectations with this recipe. Here are my reasons:
- Traditional Meatloaf with a Twist: Whoever knows me, knows how quickly I get bored of repeating the same recipes. So if you’re a bit bored of the classic meatloaf, this combination of ingredients, including onions, garlic, herbs, and panko breadcrumbs, enhances the taste of the meat without overpowering it. Each bite is bursting with savory goodness.
- Moist and Flavorful Meatloaf: Ina’s recipe addresses this flawlessly. The addition of milk and eggs, along with the right ratio of breadcrumbs, ensures a moist and tender meatloaf that melts in your mouth. Say goodbye to concerns about dry or dense meatloaf that leaves you struggling to swallow.
- Family-Friendly and Crowd-Pleasing Meatloaf Recipe: The familiar flavors and comforting nature of meatloaf make it a hit among both children and adults.
- Meatloaf Leftovers: This is my favorite part when eating meatloaf on Sundays as leftovers can be transformed into delicious sandwiches or used as a flavorful addition to salads, pasta, or casseroles.
In a nutshell, try this Ina Garten’s meatloaf recipe cause it’s a reliable go-to option for satisfying comfort food cravings.
A meatloaf recipe with a twist by Ina Garten
Ingredients
- Olive oil – 2 tablespoons (30 grams / 1 ounce)
- Spanish onion – 1 large/2 cups/240 g/8.5 oz Spanish onions chopped
- Celery – 2 stalks/ 1½ cups/190 g/6½ oz small diced celery
- Ground beef – 1 lb/450 g/16 oz ground beef
- Ground veal – 1 lb/450 g/16 oz ground veal
- Ground pork – 1 lb/450 g/16 oz ground pork
- Fresh parsley – 1 tablespoon/4 g chopped fresh flat-leaf parsley
- Fresh thyme leaves – 1 tablespoon/4 g/0.14 oz) Chopped fresh thyme leaves
- Fresh chives – 1 tablespoon/3 g /0.1 oz chopped fresh chives
- Eggs – 3 large eggs, lightly beaten
- Full-fat milk – 2/3 cup/ 160 ml / 5.4 oz)
- Salt – 2 tablespoons kosher salt
- Ground black pepper – 1 tablespoon freshly ground black pepper
- Panko – 2½ cups/120 g/4.2 oz Japanese bread flakes
For the Garlic Sauce
- Olive oil – 3/4 cup olive oil opting for high-quality olive oil.
- Garlic cloves – 10 garlic cloves, peeled
- Chicken stock – 2 cups chicken stock, preferably homemade
- Unsalted butter – 3 tablespoons unsalted butter, at room temperature
- Salt
- Ground black pepper
Instructions
Here are the step-by-step meatloaf instructions.
For the meatloaf:
- Preheat the oven to 176°C or 350°F
- Heat the olive oil in a large (12-inch) sauté pan over medium heat.
- Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned.
- Set aside to cool slightly.
- Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt, and pepper in a large mixing bowl.
- Put the panko in a food processor to obtain a finely ground breadcrumb mix.
- Add the onion mixture and the panko to the meat mixture.
- Gently toss the mixture together with your hands, making sure it’s combined but not compacted.
- Place a piece of parchment paper on a sheet pan.
- Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets).
- Bake for 40 to 50 minutes or check the internal heat to be around 155°F to 160°F.
- Remove from the oven and allow to rest for 10 minutes.
- Slice and serve hot with the Garlic Sauce.
For the Garlic Sauce
- Mix together the oil and garlic, then bring it to a boil.
- Reduce the heat and let it simmer for about 10 to 15 minutes until it turns a light brown shade. Once the garlic is done remove from the oil and set aside.
- Combine the chicken stock, butter, and cooked garlic in a medium saucepan. Bring it to a boil and then lower the heat.
- Allow it to cook at a steady boil for approximately 35 to 40 minutes, until it thickens slightly. Use a fork to mash the garlic, then whisk in ½ teaspoon of salt and ¼ teaspoon of pepper.
- Spoon the warm and flavorful sauce over your meatloaf, and get ready to indulge in every tasty bite.
Tips
- Keep an eye on the garlic to avoid it from burning, as that can make it taste bitter. Once done, remove the garlic from the oil and set it aside. (Pro tip: You can save the infused oil for making delicious vinaigrettes later!)
- Don’t forget to taste the garlic sauce and adjust the seasonings as needed.
Variations
- For a tangy glaze, brush the meatloaf with a mixture of ketchup, brown sugar, and Dijon mustard before baking.
- For a gluten-free version, replace breadcrumbs with crushed gluten-free crackers or oats.
- For a denser texture, substitute the combination of ground beef, ground pork, and ground veal with only ground beef for a denser texture.
- Add finely chopped vegetables like bell peppers or carrots to the meat mixture for added nutrition and color.
How to serve the Ina Garten meatloaf?
- Slice the meatloaf and serve it with a side of creamy mashed potatoes and steamed green beans for a classic and comforting meal.
- Pair it with a tangy barbecue sauce for a twist on traditional meatloaf.
- Make sandwiches with leftover meatloaf slices by layering them on toasted bread with lettuce, tomato, and your favorite condiments.
Enjoy the delicious flavors of Ina Garten’s meatloaf recipe and savor every bite of this comforting and satisfying dish.
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Ina Garten Meatloaf Recipe
Ingredients
- Olive oil - 2 tablespoons 30 grams / 1 ounce
- Spanish onion - 1 large/2 cups/240 g/8.5 oz Spanish onions chopped
- Celery - 2 stalks/ 1½ cups/190 g/6½ oz small diced celery
- Ground beef - 1 lb/450 g/16 oz ground beef
- Ground veal - 1 lb/450 g/16 oz ground veal
- Ground pork - 1 lb/450 g/16 oz ground pork
- Fresh parsley - 1 tablespoon/4 g chopped fresh flat-leaf parsley
- Fresh thyme leaves - 1 tablespoon/4 g/0.14 oz) Chopped fresh thyme leaves
- Fresh chives - 1 tablespoon/3 g /0.1 oz chopped fresh chives
- Eggs - 3 large eggs lightly beaten
- Full-fat milk - 2/3 cup/ 160 ml / 5.4 oz)
- Salt - 2 tablespoons kosher salt
- Ground black pepper - 1 tablespoon freshly ground black pepper
- Panko - 2½ cups/120 g/4.2 oz Japanese bread flakes
For the Garlic Sauce
- Olive oil - 3/4 cup olive oil opting for high-quality olive oil.
- Garlic cloves - 10 garlic cloves peeled
- Chicken stock - 2 cups chicken stock preferably homemade
- Unsalted butter - 3 tablespoons unsalted butter at room temperature
- Salt
- Ground black pepper
Instructions
For the meatloaf:
- Preheat the oven to 176°C or 350°F
- Heat the olive oil in a large (12-inch) sauté pan over medium heat.
- Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned.
- Set aside to cool slightly.
- Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt, and pepper in a large mixing bowl.
- Put the panko in a food processor to obtain a finely ground breadcrumb mix.
- Add the onion mixture and the panko to the meat mixture.
- Gently toss the mixture together with your hands, making sure it’s combined but not compacted.
- Place a piece of parchment paper on a sheet pan.
- Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets).
- Bake for 40 to 50 minutes or check the internal heat to be around 155°F to 160°F.
- Remove from the oven and allow to rest for 10 minutes.
- Slice and serve hot with the Garlic Sauce.
For the Garlic Sauce
- Mix together the oil and garlic, then bring it to a boil.
- Reduce the heat and let it simmer for about 10 to 15 minutes until it turns a light brown shade. Once the garlic is done remove from the oil and set aside.
- Combine the chicken stock, butter, and cooked garlic in a medium saucepan. Bring it to a boil and then lower the heat.
- Allow it to cook at a steady boil for approximately 35 to 40 minutes, until it thickens slightly. Use a fork to mash the garlic, then whisk in ½ teaspoon of salt and ¼ teaspoon of pepper.
- Spoon the warm and flavorful sauce over your meatloaf, and get ready to indulge in every tasty bite.
Notes
- Keep an eye on the garlic to avoid it from burning, as that can make it taste bitter. Once done, remove the garlic from the oil and set it aside. (Pro tip: You can save the infused oil for making delicious vinaigrettes later!)
- Don't forget to taste the garlic sauce and adjust the seasonings as needed.
