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Ina Garten's Meatloaf

Ina Garten meatloaf with a caramelized ketchup-onion glaze and a dense, herb-rich interior that slices cleanly. Bakes in a free-form, flatter shape for even cooking and a deep-amber lacquered top.
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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: 470
Ingredients Equipment Method Notes

Ingredients
  

Ground meat mixture
  • 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
Caramelized onions
  • 2 large onions, diced and sautéed until caramelized
Ketchup glaze
  • 0.333 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp cider vinegar

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prepare the loaf
  1. Preheat the oven to 325°F with a rack in the middle position, so the loaf heats evenly as it bakes.
  2. In a large bowl, combine ground beef, ground veal or pork, breadcrumbs, beaten extra-large eggs, Dijon mustard, Worcestershire sauce, chicken stock, fresh chopped thyme, salt, and black pepper.
  3. Add the caramelized onions and fold until just mixed, keeping the texture dense without overworking the meat.
  4. Shape the mixture into a flat, free-form loaf on a parchment-lined baking sheet, since a flatter loaf cooks more evenly.
Glaze and bake
  1. Mix the ketchup, brown sugar, and cider vinegar into a smooth glaze, then brush generously over the top and sides for a lacquered finish.
  2. Bake for 60–75 minutes at 325°F until the internal temperature reaches 160°F, with the glaze turning deep amber and caramelized.
  3. Rest the meatloaf for 15 minutes before slicing, so the juices redistribute and the slices hold their shape.

Notes

Pro tip: sauté the onions until truly caramelized before adding them—this drives the sweet-savory flavor that makes the ketchup-onion glaze taste rich. Store leftovers covered in the refrigerator up to 4 days; freeze sliced portions up to 2 months. For a lighter option, replace part of the ground beef with additional veal (or lean pork) while keeping the eggs and breadcrumbs for structure.