Description
Ina Garten’s Meatloaf is a classic, easy-to-make comfort food recipe featuring a flavorful blend of ground chuck, sautéed onions, and seasoning, baked to perfection with a tangy ketchup glaze. Perfect for a hearty family dinner, this meatloaf is juicy, tender, and packed with savory depth from Worcestershire sauce and fresh thyme.
Ingredients
Scale
Meatloaf Ingredients
- 1 tablespoon olive oil
- 3 cups finely chopped yellow onions (about 3 onions)
- 1 teaspoon chopped fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons Worcestershire sauce
- 1/3 cup canned chicken stock or broth
- 1 tablespoon tomato paste
- 2 1/2 pounds ground chuck (81% lean)
- 1/2 cup plain dry bread crumbs
- 2 extra-large eggs, beaten
- 1/2 cup ketchup
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 325 degrees Fahrenheit and line a sheet pan with parchment paper to prevent sticking and make cleanup easier.
- Sauté Onions and Seasonings: Heat olive oil in a medium skillet over medium heat, then reduce to medium-low and add chopped onions, fresh thyme, kosher salt, and black pepper. Cook, stirring occasionally, until the onions are translucent, about 8 to 10 minutes.
- Add Flavorings: Remove the skillet from heat. Stir in Worcestershire sauce, chicken stock, and tomato paste into the onion mixture. Set aside to cool slightly.
- Mix Meatloaf Ingredients: In a large bowl, lightly combine ground chuck, cooled onion mixture, bread crumbs, and beaten eggs using a fork. Mix just until evenly blended to avoid a dense, tough meatloaf.
- Shape and Glaze: Form the meat mixture into a loaf shape on the prepared sheet pan. Spread ketchup evenly over the top as a flavorful glaze.
- Bake the Meatloaf: Bake in the preheated oven for 1 to 1 1/4 hours until the internal temperature reaches 160 degrees Fahrenheit. Let rest briefly before slicing and serving hot.
Notes
- Do not overmix the meat mixture to keep the meatloaf tender and juicy.
- Use an instant-read thermometer to ensure the meatloaf is perfectly cooked.
- You can substitute ground beef for ground chuck if preferred, but chuck provides a good balance of fat for moistness.
- Let the meatloaf rest for 5-10 minutes after baking to retain juices when sliced.
- If you prefer a thicker glaze, add a tablespoon of brown sugar to the ketchup before spreading it on top.
