Ina Garten's Meatloaf Recipe
User Reviews
4.8
123 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
1 hr 10 mins
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Total Time
1 hr 40 mins
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Servings
12 Servings
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Calories
523 kcal
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Course
Main Course
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Cuisine
American
Ina Garten's Meatloaf Recipe
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This Ina Garten Meatloaf recipe is the best I've ever had. It's tender, moist, and flavorful. The delectable garlic meatloaf sauce makes it extra fancy and tasty. Pure comfort food.
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Ingredients
For the meatloaf:
- 2 tablespoons olive oil
- 2 cups onion chopped (1 large)
- 1 & 1/2 cups celery small-diced (2 stalks)
- 1 pound ground beef
- 1 pound ground veal
- 1 pound ground pork
- 1 tablespoon parsley fresh, chopped
- 1 tablespoon thyme fresh, chopped
- 1 tablespoon chives chopped, or green onions
- 3 large eggs
- 2/3 cup whole milk
- 2 tablespoons kosher salt
- 1 tablespoon black pepper freshly ground
- 2 & 1/2 cups Panko bread crumbs
For the Garlic Sauce:
- 3/4 cup olive oil
- 10 cloves garlic peeled
- 2 cup chicken stock
- 3 tablespoons butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
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Instructions
For the meatloaf:
- Preheat the oven to 350 degrees.
- In your largest saute pan, heat the 2 tablespoons olive oil. When it is hot add the onion and celery. Cook for 5-8 minutes until the onion is soft but not brown. Remove from heat and set aside.
- In a large bowl, add ground beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper.
- Blend the panko bread crumbs in a food processor until they are finely ground, then add that to the bowl with the meat. Add the onion and celery mixture.
- Combine the meat with your hands. This is the best way to mix meatloaf so that it doesn't get tough. Don't overdo it.
- Cover a large sheet pan with parchment paper. Use your hands to pat the meat into a flat rectangle. Then push the sides in to make a cylinder about 15 inches by 6 inches (spreading it out first prevents air pockets).
- Bake at 350 for 40 to 50 minutes, or use a meat thermometer to find out when it has reached 155-160 degrees F.
- Remove from the oven and let rest for a few minutes before slicing. Serve with garlic sauce.
For the Garlic Sauce:
- While the meatloaf is cooking, combine the oil and garlic in a small saucepan . Bring the oil to a boil, then lower the heat to low. Simmer for 10-15 minutes, until the garlic is a light golden brown. Don't burn it! Watch carefully. Strain out the oil and save it for another use (I used it for oven roasted potatoes).
- In the same saucepan (with the garlic still in it), add the chicken stock and butter. Bring to a boil. Lower the heat but continue to boil for 35-40 minutes, until it is slightly thicker. Use a fork to smash the garlic in the pan. Add the salt and pepper.
- Ladle the warm sauce over each serving of hot meatloaf.
Notes
- You do not have to use veal for this recipe to be awesome. Instead use 1 and 1/2 pounds each pork and beef.
Nutrition Information
Show Details
Serving
1slice
Calories
523kcal
(26%)
Carbohydrates
15g
(5%)
Protein
26g
(52%)
Fat
40g
(62%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
Monounsaturated Fat
21g
Trans Fat
1g
Cholesterol
142mg
(47%)
Potassium
528mg
(15%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
308IU
(6%)
Vitamin C
5mg
(6%)
Calcium
87mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 523kcal | 26% |
| Carbohydrates | 15g | 5% |
| Protein | 26g | 52% |
| Fat | 40g | 62% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 142mg | 47% |
| Potassium | 528mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 308IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 87mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
123 reviews
Excellent
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