Ina Garten Meatloaf Recipe
Why you’ll like it
- Three Meat Meatloaf: Using veal, beef and pork is such a treat.
- Panko breadcrumbs for the crunch.
- Moist – No need to worry about dry or dense meatloaf that leaves you struggling to swallow.
- Meatloaf leftovers can make delicious sandwiches.
Tips
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.
- Keep an eye on the garlic to avoid it from burning, as that can make it taste bitter.
- Don’t forget to taste the garlic sauce and adjust the seasonings as needed.
Three Meat Meatloaf Variations
- Glaze: Brush the meatloaf with a mixture of ketchup, brown sugar, and Dijon mustard before baking.
- Beans: Add black beans to the meat mixture for added nutrition.
- Meat: Swap the three ground meat to ground veal, beef, pork or turkey. For a denser texture, substitute the combination of ground beef, ground pork, and ground veal with only ground beef for a denser texture.
- Garlic Sauce: Replace the sauce with a homemade A1 Spicy Chipotle Sauce, tomato-based sauce or enchilada sauce.
- Breadcrumbs: Use oats instead of Panko breadcrumbs or almond meal for a low-carb and grain-free option.
- Herbs: If you don’t like thyme, parsley or chives skip it. From these herbs, I wouldn’t skip the parsley though.
- Spiciness: If your family loves spicy food add jalapeños on top and maybe pair with enchilada sauce replacing the garlic sauce.
Storing the Meatloaf
Refrigerate: Keep the meatloaf safely in the refrigerator for up to 3 to 4 days. But if you know ahead that will use it in 4 days then freezing it might be a better option.
For meal prep: Make two meatloafs and freeze one for later. I take the same time to double the recipe, and it’s a good hack for anyone who loves to serve homemade food from scratch but has a job and some hobbies.
Freezing the Three Meat Meatloaf
For freezing, first, let the meatloaf cool completely and then slice dividing each slice with parchment paper and freezing everything in a freezer-safe container.
Reheating: The night before you plan to eat it, thaw it in the refrigerator and then reheat it in the microwave or oven. If you reheat using the stovetop add a splash of water or gravy so the meatloaf doesn’t dry out.
How to serve the Ina Garten meatloaf?
If I’m preparing it for a Sunday lunch for all the family and maybe some guests, I prefer to serve it with brown gravy, creamy mashed potatoes, and steamed green beans for a classic British comforting meal. I also use leftover meatloaf slices in sandwiches for Sunday evening and Monday. I use brown gravy and Dijon mustard as condiments between toasted bread or ciabatta.
If it’s for an evening meal for two, then I love my meatloaf with spicy jalapeños and red marinara sauce or enchilada sauce for a Mexican twist.
Have you tried this meatloaf recipe? I would love to hear how you have served it in the comments section below.
Health Info
- Calories: 1049kcal
- Sugar: 5.7g
- Sodium: 2361.63mg
- Fat: 82.72g
- Carbohydrates: 25.5g
- Fiber: 2g
- Protein: 48.8g
Three Meat Meatloaf Recipe Ina Garten
Description
Ingredients
- 2 tablespoons Olive oil
- 1 large (240g) Spanish onion chopped
- 2 small (190 g) Celery stalks diced
- 450 g (1 lb) Ground beef
- 450 g (1 lb) Ground veal
- 450 g (1 lb) Ground pork
- 1 tablespoon Fresh parsley chopped
- 1 tablespoon Fresh thyme leaves chopped
- 1 tablespoon Fresh chives chopped
- 3 large Eggs lightly beaten
- ⅔ cup (160 ml) Full-fat milk
- 2 tablespoons Kosher salt
- 1 tablespoon Ground black pepper
- 2½ cups (120 g) Panko Japanese bread flakes
For the Garlic Sauce
- ¾ cup Olive oil high-quality olive oil
- 10 Garlic cloves peeled
- 2 cups Chicken stock preferably homemade
- 3 tablespoons Unsalted butter at room temperature
- ¼ tsp Salt to taste
- ¼ tsp Ground black pepper to taste
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.
- 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.
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.
A meatloaf recipe with a twist by Ina Garten
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