Ina Garten’s Meatloaf – Easy Weeknight Comfort Dinner

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.

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.

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)

Frequently Asked Questions

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.

★★★★½ 4.8 (284 ratings)

15 minPrep time40 minCook time6Servings412 kcalCalories

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🧂 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

1. 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).]
2. 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.]
3. 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.
4. 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.]
5. 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.]
6. 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.]
7. 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.]
8. 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.]

👨‍🍳 Chef's Note: The glaze thickens as it cools, so spread it thin on the second pass. A loaf baked on a sheet pan gives you browner edges and no greasy pool.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 412 kcal · 31g protein · 19g carbs · 24g fat

Written by Tomasz Wiśniewski

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.