Ina Garten's meatloaf is made with ground beef, sautéed onions, breadcrumbs, eggs, and a rich ketchup glaze, then baked until tender, juicy and caramelized on top.

From the recipe collection of Tara Ippolito

If you’ve never made Ina Garten’s meatloaf before, this is one of those recipes that instantly earns a permanent spot in your rotation. It’s classic, comforting, and somehow tastes like the best version of the meatloaf we all ate growing up. Just elevated enough to feel like a special meal.

What makes this one stand out is the flavor layering. You’re not just mixing meat and hoping for the best. Everything from the sautéed onions to the tangy, sweet glaze is intentional. The result is a meatloaf that’s incredibly moist, full of flavor, and honestly hard to mess up. If you're a fan of Ina's you already know this is going to be an easy and delicious recipe.

Ingredients

Here’s everything you’ll need to make this delicious meatloaf. You can find the full ingredients list along with measurements and instructions on the recipe card below.

Ground Beef (80–85%) – Gives the meatloaf richness and keeps it juicy
Onions (sautéed) – Adds sweetness and depth without crunch
Thyme- Adds an earthy, herby flavor to the dish.
Tomato Paste- Brings color, flavor and acidity.
Olive Oil – Used to soften and caramelize the onions
Breadcrumbs – Helps bind everything and keeps the texture tender
Eggs – Acts as the binder that holds the loaf together
Ketchup – Adds moisture and classic meatloaf flavor
Worcestershire Sauce – Brings a savory, umami depth
Chicken Stock – Keeps the mixture extra moist and flavorful
Salt & Pepper – Enhances all the flavors
Parsley – An optional garnish that adds a pop of color.

How To Make It

Here’s how to make this incredible dinner. You can find the full ingredients list along with instructions on the recipe card below.

Preheat the oven to 350°F.

First , heat olive oil in a pan and add the onions, salt, pepper and thyme. Sauté the onions until soft and lightly golden. Turn the heat off and stir in the tomato paste, Worcestershire sauce and chicken stock. Let them cool slightly. In a large bowl, add the ground beef, breadcrumbs, eggs, ketchup, salt, and pepper. Add the cooled onions and mix gently until just combined.

PRO TIP: Don’t over mix the meat. It will result in a heavy, dense meatloaf.

Shape the mixture into a loaf and place it on a parchment paper lined sheet pan. Spread the ketchup evenly over the top. Place it into the center rack of the oven for about 1 hour or until the internal temperature reaches 160°F. Let it rest for 10 minutes before slicing.

PRO TIP: Placing the meatloaf on a sheet pan instead of a loaf pan helps the edges caramelize instead of steam

What Should I Serve This With?

Sour Cream Mashed Potatoes or rice and Roasted Broccoli, Honey Glazed Carrots or the vegetable of your choice would be great.

Can I Make This Ahead Of Time?

Yes! Assemble the loaf and refrigerate it (uncooked) up to a day ahead, then bake when ready.

Storage

Let the meatloaf cool completely and place it into a food safe air tight container. It will last in the refrigerator for up to three days.