This is a pared-down version of Ina Garten's meatloaf. It keeps the ground beef, fresh thyme, and sweet-tangy glaze that make the original work, and removes the steps that do not earn their place. You need one bowl, one loaf pan, and about fifty minutes from fridge to table.
The formula is simple: 900 grams of beef, 120 grams of fresh breadcrumbs, and a measured amount of liquid so the loaf stays sliceable. Too much filler and it crumbles; too little and it turns dense. I weigh everything, including the ketchup, so the result is repeatable.
The glaze goes on halfway through baking, not at the start. That keeps the sugars from scorching before the center reaches temperature. Watch the edges bubble and the top turn glossy brown, then pull it.
Why You'll Love This Recipe
About the Ingredients
900 g (2 lb) ground beef, 80/20 blend
The 20 percent fat keeps the loaf juicy; leaner beef turns dry and crumbly. Ask the butcher to grind it fresh if the case looks gray at the edges.
120 g (1 1/2 cups) fresh white breadcrumbs
Tear day-old white bread and pulse it in a processor for a light texture. Panko works as a substitute but needs 30 ml (2 tbsp) more milk.
1 medium yellow onion, 150 g, finely chopped
Grate it on a box grater instead of chopping for a wetter, more even crumb. Skip red onion, which turns harsh in the oven.
2 large eggs, 100 g, lightly beaten
Eggs bind the loaf; bring them to room temperature so they mix in evenly. A flax egg (15 g ground flax plus 45 ml water) works as a substitute.
120 ml (1/2 cup) whole milk
Whole milk adds fat and moisture; 2 percent is acceptable. Buttermilk is a fine substitute and adds a slight tang.
60 g (1/4 cup) ketchup
Use a plain tomato ketchup, not a smoky barbecue sauce, for the base mix. Heinz is the closest match to the original flavor.
2 tsp (8 g) kosher salt and 1 tsp (2 g) black pepper
Diamond Crystal kosher salt measures differently from fine sea salt; weigh it. Use half the volume if you only have table salt.
1 tbsp (3 g) fresh thyme leaves, chopped
Strip the leaves from the stems and chop them fine so no woody pieces remain. Dried thyme works at one-third the amount.
120 g (1/2 cup) ketchup, for the glaze
Buy a second bottle for the glaze so the mix and topping stay separate. Chili sauce is the classic Ina substitute and adds a mild kick.
40 g (3 tbsp) light brown sugar
Dark brown sugar deepens the molasses note but darkens the glaze fast. Honey works as a substitute at 30 g (2 tbsp).
15 ml (1 tbsp) cider vinegar
The acid cuts the sweetness and keeps the glaze from tasting flat. White wine vinegar or lemon juice substitutes one for one.
Tips & Tricks
Do Not Overmix
Stop folding the moment the beef and crumbs just combine. Overworking the meat tightens the proteins and produces a dense, rubbery loaf.
Use a Thermometer
Pull the loaf at 71 C (160 F) internal temperature. Carryover heat brings it to a safe 74 C (165 F) while it rests.
Shape It Free-Form
Bake on a parchment-lined sheet pan instead of a loaf pan. The sides brown better and the fat drains away cleanly.
Rest Before Slicing
Wait 10 minutes after baking. Cutting early releases juices and the slices fall apart on the plate.
Pro Tips
Step-by-Step Instructions
1. Heat the Oven
Set the oven to 175 C (350 F) and line a rimmed sheet pan with parchment. A lower rack position keeps the top from browning too fast. [Convection ovens run hot; drop the setting by 15 C (25 F).]
2. Soak the Crumbs
Combine 120 g breadcrumbs with 120 ml milk in a large bowl and let stand 2 minutes. The crumbs should feel damp but not pooled with liquid. [Hydrated crumbs prevent dry pockets in the finished loaf.]
3. Add the Aromatics
Stir in 150 g chopped onion, 2 eggs, 60 g ketchup, 8 g salt, 2 g pepper, and 3 g thyme. Mix until evenly distributed and the color is uniform.
4. Fold in the Beef
Add 900 g ground beef and fold with a spatula or your hands until just combined. Stop when no dry crumbs remain; the mixture should look marbled, not pasty. [Overmixing is the main cause of a tough loaf.]
5. Shape the Loaf
Transfer the mixture to the sheet pan and shape it into a 25 by 12 cm (10 by 5 inch) loaf. Smooth the top so the glaze will sit evenly. [A free-form loaf browns on all sides.]
6. Bake the First Half
Bake 20 minutes at 175 C (350 F). The surface will look set and pale, with the edges just beginning to firm. [The center is still raw at this point; do not probe yet.]
7. Glaze and Finish
Stir 120 g ketchup, 40 g brown sugar, and 15 ml vinegar, then spread half over the loaf. Bake another 15 minutes, then glaze again and bake 5 more. The top should turn glossy mahogany and the edges bubble. [Total bake time is about 40 minutes.]
8. Check and Rest
Insert an instant-read thermometer into the center; it should read 71 C (160 F). Rest the loaf 10 minutes before slicing. [Carryover heat finishes the cooking to a safe temperature.]
Delicious Variations
Turkey Version
Swap the beef for 900 g ground turkey and add 30 ml (2 tbsp) olive oil to replace the missing fat.
Mini Loaves
Divide the mixture into 6 portions and bake at 190 C (375 F) for 22 to 25 minutes for faster weeknight cooking.
Mushroom Umami
Sauté 150 g finely chopped mushrooms and fold them in cold; they add depth and stretch the meat.
How to Store Ina Garten's Meatloaf (Easy Recipe)
Refrigerator
Cool completely, wrap tightly, and refrigerate up to 4 days. Store the glaze separately if any remains.
Freezer
Wrap the baked loaf in foil, then plastic, and freeze up to 3 months. Freeze raw shaped loaves the same way and bake from frozen with 15 extra minutes.
Reheating
Reheat slices covered at 160 C (325 F) for 12 to 15 minutes, or microwave single slices 60 to 90 seconds. Add a splash of water to the dish to prevent drying.
Frequently Asked Questions
Q: What is the best ground beef for meatloaf?
Use an 80/20 blend for the juiciest result. The 20 percent fat bastes the loaf from the inside and keeps it moist after slicing. Leaner beef works but needs extra milk to compensate.
Q: Why did my meatloaf fall apart?
Overmixing or too few binders causes crumbling. Fold the beef in gently and use the full 2 eggs plus 120 g of breadcrumbs. Resting 10 minutes before slicing also holds the structure together.
Q: Can I make Ina Garten's meatloaf ahead of time?
Yes, shape the raw loaf up to 24 hours ahead and refrigerate it covered. Bake straight from cold and add 8 to 10 minutes to the total time. The glaze can be mixed up to a week ahead.
Q: What internal temperature should meatloaf reach?
Pull it at 71 C (160 F) and let carryover heat bring it to 74 C (165 F). A thermometer in the center is the only reliable test; time alone varies with loaf shape.
Q: Can I bake meatloaf in a loaf pan instead?
Yes, but expect a softer crust and more fat pooling around the loaf. Use a 23 by 13 cm (9 by 5 inch) pan, pour off the fat at 30 minutes, and add 5 minutes to the bake.
Weigh the beef, mix it lightly, and trust the thermometer over the clock. Bake it this week and see how a simple glaze changes a plain loaf. Weigh, watch, repeat.
Ina Garten's Meatloaf (Easy Recipe)
Ina Garten's meatloaf is a moist, tender, garlicky dinner made with ground beef, fresh thyme, and a tangy ketchup glaze that bakes in 35 minutes.
🧂 Ingredients
- 900 g (2 lb) ground beef, 80/20 blend
- 120 g (1 1/2 cups) fresh white breadcrumbs
- 1 medium yellow onion, 150 g, finely chopped
- 2 large eggs, 100 g, lightly beaten
- 120 ml (1/2 cup) whole milk
- 60 g (1/4 cup) ketchup
- 2 tsp (8 g) kosher salt and 1 tsp (2 g) black pepper
- 1 tbsp (3 g) fresh thyme leaves, chopped
- 120 g (1/2 cup) ketchup, for the glaze
- 40 g (3 tbsp) light brown sugar
- 15 ml (1 tbsp) cider vinegar
📋 Instructions
- 1Heat the Oven — Set the oven to 175 C (350 F) and line a rimmed sheet pan with parchment. A lower rack position keeps the top from browning too fast. [Convection ovens run hot; drop the setting by 15 C (25 F).]
- 2Soak the Crumbs — Combine 120 g breadcrumbs with 120 ml milk in a large bowl and let stand 2 minutes. The crumbs should feel damp but not pooled with liquid. [Hydrated crumbs prevent dry pockets in the finished loaf.]
- 3Add the Aromatics — Stir in 150 g chopped onion, 2 eggs, 60 g ketchup, 8 g salt, 2 g pepper, and 3 g thyme. Mix until evenly distributed and the color is uniform.
- 4Fold in the Beef — Add 900 g ground beef and fold with a spatula or your hands until just combined. Stop when no dry crumbs remain; the mixture should look marbled, not pasty. [Overmixing is the main cause of a tough loaf.]
- 5Shape the Loaf — Transfer the mixture to the sheet pan and shape it into a 25 by 12 cm (10 by 5 inch) loaf. Smooth the top so the glaze will sit evenly. [A free-form loaf browns on all sides.]
- 6Bake the First Half — Bake 20 minutes at 175 C (350 F). The surface will look set and pale, with the edges just beginning to firm. [The center is still raw at this point; do not probe yet.]
- 7Glaze and Finish — Stir 120 g ketchup, 40 g brown sugar, and 15 ml vinegar, then spread half over the loaf. Bake another 15 minutes, then glaze again and bake 5 more. The top should turn glossy mahogany and the edges bubble. [Total bake time is about 40 minutes.]
- 8Check and Rest — Insert an instant-read thermometer into the center; it should read 71 C (160 F). Rest the loaf 10 minutes before slicing. [Carryover heat finishes the cooking to a safe temperature.]
Tomasz writes precise, method-first recipes for breads, ferments, and slow braises, drawing on Polish and Central European home cooking. He cares about weights, temperatures, and timing, and explains the reason behind each step so cooks can repeat results. His angle is turning fussy techniques into clear, checkable instructions.