Servings
Font
Back
0 from 123 votes

Ina Garten's Meatloaf Recipe

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.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings: 12 Servings
Calories: 523 kcal
Course: Main Course
Cuisine: American

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

Instructions

For the meatloaf:
    Cup of Yum
  1. Preheat the oven to 350 degrees.
  2. 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.
  3. In a large bowl, add ground beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper.
  4. 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.
  5. 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.
  6. 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).
  7. Bake at 350 for 40 to 50 minutes, or use a meat thermometer to find out when it has reached 155-160 degrees F.
  8. Remove from the oven and let rest for a few minutes before slicing. Serve with garlic sauce.
For the Garlic Sauce:
  1. 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).
  2. 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.
  3. 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

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

% 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.