ina garten meatloaf recipe printable
The Best ina garten meatloaf recipe printable
I’ve made this version for years, and my family always asks for seconds. The kids especially love it because it’s easy to cut into bite-sized pieces, and it’s always a hit at potlucks or holiday gatherings. It’s not just a meal—it’s a comfort in a dish. And honestly, the health benefits are a nice bonus. The lean ground meat keeps it lower in fat than traditional meatloaf, and the vegetables mixed in add fiber and nutrients without making it taste like it’s trying too hard. It’s the kind of recipe that feels indulgent but isn’t, making it a great choice for both special occasions and everyday cooking.
Classic Ina Garten Meatloaf
A tender, flavorful meatloaf made with a simple dough and rich tomato sauce, perfect for family dinners. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs ground beef (80/20 blend)
- 1 cup breadcrumbs
- 1 egg
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- 1 cup tomato sauce
- 1 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried oregano
👨🍳Directions
-
1
Preheat oven to 375°F. Mix breadcrumbs, egg, garlic powder, onion powder, salt, and pepper in a bowl. -
2
In a separate bowl, combine ground beef and mix in the breadcrumb mixture until evenly coated. -
3
Press the mixture evenly into a greased loaf pan. Bake for 30 minutes. -
4
Mix tomato sauce, ketchup, Worcestershire sauce, Dijon mustard, and oregano in a small bowl. Pour over the meatloaf. -
5
Return the loaf to the oven and bake for another 20–25 minutes, until the internal temperature reaches 160°F.
🔧Equipment
- Mixing bowls
- Meat grinder (or food processor)
- Loaf pan
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Ina Garten Meatloaf Works
❓ Frequently Asked Questions About Ina Garten Meatloaf
1. What is the best way to keep the meatloaf moist while baking?
Cook the meatloaf in a lightly greased baking dish, then place a small piece of foil or a slice of bread on top during baking. This helps retain moisture and prevents drying out. You can also brush the top with a little egg wash or melted butter before baking.
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2. Can I substitute ground turkey for beef in this recipe?
Yes, you can use ground turkey if you prefer. However, keep in mind that turkey may have a slightly different texture and moisture level compared to beef. Adjust the seasoning slightly—add a pinch more salt and a tiny bit more garlic powder to enhance flavor.
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3. How long should I let the meatloaf rest before serving?
Let the meatloaf rest for at least 15 minutes after baking. This step helps redistribute the juices and keeps the meatloaf tender instead of falling apart. If you’re serving it immediately, you can skip this step, but the texture will be slightly less cohesive.
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4. What if I don’t have breadcrumbs to use in the mixture?
No problem! You can replace breadcrumbs with crushed crackers, finely chopped cooked potatoes, or even crushed cornflakes for a similar texture. For extra moisture, mix in a little extra egg or a small amount of milk to bind the ingredients.
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5. How do I know when the meatloaf is fully cooked?
The meatloaf is done when it reaches an internal temperature of 160°F (71°C) on a meat thermometer. It should stay slightly pink in the center but no longer feel warm to the touch. The edges should be golden-brown and the top should look set.
