Ina Garten’s Meatloaf (Easy Recipe)

My strongest opinion — stronger than my views on stealing the last Trader Joe’s Everything but the Bagel seasoning (don’t judge me) — is that Ina Garten’s meatloaf deserves a parade, a brass band, and at least one standing ovation from your dog. This is comfort food with dignity: crispy edges, sticky-sweet glaze, and the exact kind of nostalgia that makes you unironically want mashed potatoes at 10 p.m. Also: butter helps everything. Always.

The Great Thanksgiving Meatloaf Meltdown (Yes, I cried into the gravy)

Once, I attempted to be “fancy” for Thanksgiving and serve mini-meatloaves shaped like turkeys because Pinterest told me I was a creative genius. Disaster: they looked like sad potatoes, the kids cried, and my mother asked if she could just bring the canned green beans next year (she did). I learned two things: 1) never attempt pastry feathers when you’re running on three hours of sleep and a midwest-sized guilt complex; 2) a good meatloaf will forgive you for bad decorations.

Another time, I left the loaf in the oven because I got into a heated debate with a neighbor about whether Aldi actually has better deals than Trader Joe’s. That meatloaf turned into something closer to the Leaning Tower of Pisa. It still tasted okay, which taught me that meatloaf is merciful in ways other dishes are not. Also, remember the lemon bars disaster of 2021? Let’s not repeat that.

Okay, back to the loaf — emotional pivot with a spatula

ANYWAY, before I spiral into my entire culinary Hall of Shame, here’s the thing: Ina’s version is simple, forgiving, and elegant in its own messy, ketchup-streaked way. If you want to impress a neighbor, a date, or the judgmental cousin who insists on bringing “artisan” salt to potlucks, this recipe is your truce offering (and possibly a bribe).

I will also say this: if you’re feeling bold, pop over to my favorite stuffed-chicken cheat-sheet while you wait for the glaze to set — it pairs well with feeling very adult about dinner plans cranberry-spinach stuffed chicken with brie. Don’t say I never share.

Shopping list (the ingredients, but with sass)

• 2 lb ground beef (80–85% lean)
• 3 cloves fresh garlic, minced
• 1 medium onion, chopped
• 2 eggs
• 1 cup bread crumbs
• 2 tbsp Worcestershire sauce
• 1/3 cup milk
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 3/4 cup ketchup
• 2 tbsp brown sugar
• 1 tbsp mustard

Mini-rants: buy the good ketchup if you want a shiny classy glaze; bargain ketchup will do in a pinch (I judge softly). For breadcrumbs, Trader Joe’s panko is a miracle worker; store-bought seasoned crumbs are fine in a guilty kind of way. If you’re shopping, I found steals at Aldi last week — just saying.

Also, if you need surf-and-turf vibes (but without breaking the bank), my sun-dried tomato shrimp pasta is a dinner vibe you can make while the loaf rests sun-dried tomato shrimp with spinach pasta.

Kitchen theater: technique without the boring checklist

I will never be the person who whispers “don’t overmix” with a side-eye — I say it out loud and then proceed to manhandle the beef because I am human and dramatic. Here’s what I learned the hard way: gentle mixing = tender meatloaf, smushing = brick loaf (not the desired texture unless you enjoy chewing).

Sensory directions: you want the raw mixture to feel cold and slightly sticky, like the start of something forgiving. The glaze should smell like sweet nostalgia and make your kitchen smell like childhood birthday parties. The payoff? A crust that gives a tiny, glorious resistance under your knife and a center that sighs (yes, food can sigh) when you slice it.

Prep the Ingredients:

• Preheat your oven to 350°F (175°C). Line a rimmed baking sheet or a loaf pan with parchment paper or lightly grease it to prevent sticking.
• Mix the Meatloaf Mixture:
  In a large mixing bowl, combine the ground beef, minced garlic, chopped onion, eggs, bread crumbs, Worcestershire sauce, milk, Italian seasoning, salt, and pepper. Mix gently until well combined, but avoid overmixing to prevent a dense meatloaf.
• Shape the Meatloaf:
  Transfer the meat mixture onto the prepared baking sheet or into the loaf pan, shaping it into a loaf. If using a loaf pan, ensure the mixture is packed evenly.
• Prepare the Glaze:
  In a small bowl, mix together the ketchup, brown sugar, and mustard until well combined.
• Bake the Meatloaf:
  Spread half of the glaze over the top of the meatloaf. Bake in the preheated oven for 40–45 minutes or until the internal temperature reaches 160°F (71°C). During the last 10 minutes of baking, spread the remaining glaze over the meatloaf.
• Rest and Serve:
  Once baked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute for a moist meatloaf.

Also: pro tip — a little splash of Worcestershire is magic. I once left out the eggs and braced for disaster; it was still edible but lifeless. Don’t be me. Learn.

Why I cook: nostalgia, identity, and weird casseroles

Cooking is how I speak to the people I love without crying at the table (well, sometimes I cry). The act of cooking meatloaf ties me to Sunday dinners at my aunt’s house, where the gravy was too salty and the conversation was too hot — and we ate anyway. Food is history made delicious; it’s grief and celebration folded into one sticky slice.

One more tiny, humiliating story (because I can’t help it)

My neighbor once asked for my recipe after I brought this to a block party. He tried to nonchalantly text me that he “almost nailed it” and then sent a photo of a meatloaf that looked suspiciously like a science experiment. I sent back a photo of my loaf, his phone deleted his text, and harmony was restored.

Frequently Asked Questions (chaotic but useful)

Okay, I’ll stop narrating my life in meatloaf metaphors. Make this recipe. Invite someone over. Brag a little. Or don’t. Either way, you’ll end up with a sticky, sentimental loaf that makes the kitchen smell like childhood and victory and possibly Trader Joe’s if you bought the right breadcrumbs.

Daily Calorie Needs Calculator: figure out your dinner math

Estimate your calorie targets so you can responsibly enjoy a slice (or three).