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. Originally posted February 21, 2014.
Table of Contents
- The Meatloaf Recipe Ina Garten created is Chef’s Kiss
- Ina Garten’s Barefoot Contessa Meatloaf Ingredients
- How to make Ina Garten Meatloaf
- Making Ina Garten’s Meatloaf Sauce
- What to serve with Ina Garten Meatloaf
- How to store 1770 House Meatloaf
- Ina Garten Meatloaf Recipe FAQ
- More recipes to love!
- Ina Garten’s Meatloaf Recipe Recipe
One time in college my best friend/roommate Sarah and I each came back from Christmas break with the exact same pair of polka-dot rain boots from Target. Same color. Same size.
I’m in Texas visiting her this week, and it took us about 30 seconds of being together to realize that we have the exact same turquoise and purple iPhone case. The exact. same. one.
We are pretty much kindred spirits. The only drawback is that now her 4-year-old son thinks my phone is hers, and steals it when I’m not looking to take a thousand selfies every day.
Eric is back home slaving away while I take a girl’s trip to visit my best friend and sister. And by girl’s trip I mean all of the children are involved, so it’s not really one of those. We went to Walmart today with all 5 of our kids. We bought limes and diapers. It took 2 hours.
I’m not complaining though. It’s easier to dodge People of Walmart photographers if you’re in a group.
I woke up on my birthday last year majorly missing my sister Laura, who lives in Dallas. I’ve never visited, so I asked for tickets to see her for Christmas, and here we are. My friend Sarah also lives in Texas (7 hours away) and I thought it would be a great idea to rent a car one way to see her too. This was before I remembered how much I LOVE taking road trips with small children, so extra bonus for me!
Really though, we’re having so much fun. Time and space got nothin on kindred spirits.
The Meatloaf Recipe Ina Garten created is Chef’s Kiss
Meatloaf. I mean, other than bread, pretty much anything that has the word “loaf” in it is going to have a hard time sounding appetizing and winning beauty contests. Calling it “1770 House Meatloaf” definitely adds a little pizazz, so thanks for that Ina. Yes, this is a Barefoot Contessa recipe, so of course it is the best meatloaf I’ve ever had. It’s tender, moist, and flavorful. Pure comfort food.
My mom used to make people guess what was in her meatloaf, because she was always just throwing in whatever was in the fridge. You know, just in case meatloaf wasn’t adventurous enough for you already.
Ina Garten’s Barefoot Contessa Meatloaf Ingredients
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
- Olive oil
- Onion
- Celery
- Ground beef
- Ground veal
- Ground pork
- Herbs (parsley, thyme, chives)
- Eggs
- Whole milk
- Kosher salt
- Black pepper
- Panko bread crumbs
- Garlic sauce (olive oil, garlic, chicken stock, butter, kosher salt, black pepper)
How to make Ina Garten Meatloaf
Chop your onion, dice your celery, and saute them together. Grind your panko in a food processor.
In a large bowl, add the ground beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper.
Add the cooled, sauteed veggies and finely ground panko to the meat mixture.
Combine the meat mixture with your hands and shape it.
Bake the meatloaf at 350 for 40-50 minutes; make the garlic sauce while it cooks.
Remove from the oven, slice the meatloaf, and serve with the garlic sauce!
This recipe is pretty basic. The fresh herbs and garlic sauce take it to a whole new level. Plus it’s HUGE, so it’s great for feeding a crowd. Or you could freeze half for a later meal.
Slice your celery the thin way before you chop it to get the small dice you need.
You want your bread crumbs to look like this. I like Panko bread crumbs.
Pat it into a rectangle…
Then mold it into a cylinder to prevent air pockets.
Making Ina Garten’s Meatloaf Sauce
Why have I never thought of making gravy to go with meatloaf? So much better than sugary ketchup. (Let’s not get confused here: I love ketchup. But I do prefer savory sauces with meat.) And this is not even gravy. It’s garlic sauce. 10 cloves of garlic? Enough said. It’s an Ina Garten meatloaf, alright.
What to serve with Ina Garten Meatloaf
Ina Garten serves her meatloaf with a super flavorful, buttery garlic sauce which I’ve included in this recipe. It’s the perfect way to add extra flavor and a little bit more moisture to the meatloaf. It also goes very well on top of whatever you’re serving with the meatloaf, like mashed potatoes or steamed veggies.
How to store 1770 House Meatloaf
Leftover meatloaf will last in the fridge for 3-4 days or in the freezer for 3-4 months.
When you’re ready to eat it, thaw it overnight in the fridge (if frozen), then warm either in the microwave or in the oven until heated through.
Ina Garten Meatloaf Recipe FAQ
A few simple ingredients contribute to the super moist texture of this 1770 house meatloaf: eggs, milk, and breadcrumbs.
The breadcrumbs not only add structure to the meatloaf, but they soak up the moisture of the milk, making the meatloaf tender. Eggs add both flavor and richness, and they also help the meat to stay together in a loaf shape without overworking the meat.
I bake my meatloaf uncovered and it comes out perfectly.
However, if you do notice the top of the meatloaf starting to brown a little bit too much before the center is heated through, tent it with foil and let it continue to cook until done.
If you really want to pull out all the stops, make this meatloaf with Aunt Shirley’s Famous Creamy Mashed Potatoes. Meatloaf and potatoes, there’s no greater combo, right? You could also do these 3 Ingredient Roasted Potatoes with Crunchy Onions!. And how about a soup or salad to go with it? Green Salad with Feta and Beets or French Onion Soup would be perfect. Yum.
More recipes to love!
- Easy Baked Meatballs >> why buy frozen meatballs when the homemade version is this easy?
- Chicken Tikka Masala Meatballs >> nothing’s better than chicken tikka masala, except maybe this insanely delicious meatball version.
- Easy Baked Mexican Meatballs >> so good with a side of Mexican rice!
- Raspberry Balsamic Meatballs (Slow Cooker) >> appetizer or dinner? You decide.
- Chicken Parmesan Meatloaf from Foodie with Family
- Easy Turkey Meatloaf Muffins from Easy Good Ideas
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Ina Garten’s Meatloaf Recipe
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:
- Preheat the oven to 350 degrees.
- 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.
- In a large bowl, add ground beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper.
- 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.
- 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.
- 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).
- Bake at 350 for 40 to 50 minutes, or use a meat thermometer to find out when it has reached 155-160 degrees F.
- Remove from the oven and let rest for a few minutes before slicing. Serve with garlic sauce.
For the Garlic Sauce:
- 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).
- 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.
- Ladle the warm sauce over each serving of hot meatloaf.
“Bring the oil to a boil” Oil can’t boil, but great way to burn your house down! 👍
Hi Rachel!! You are so right, oil does not boil! But garlic in oil will bubble, as the liquid in the garlic evaporates and bubbles out. So that’s what you’re looking for! No houses burning down please!!
Ina’s Parker House meatloaf is one of my favorites! I tend to make it for company…particularly if I’m having a larger group. The sauce makes it elevated and the perfect meal for a more formal meal when you want to have comfort food. It makes A LOT!
For a more casual dinner…my other favorite is Jeff Mauro’s United States of Meatloaf from his wonderful cookbook, Come on Over. It’s so good. Thank you for your fabulous recipes…I use them all the time! You are a lovely writer as well…you have a real gift for connecting and writing in an informal matter that makes me feel like we’re chatting over coffee! Best wishes!
And…I forgot to rate!
Hi Karen !! Can I cook the onions in the original recipe, then mix with raw meat and other ingredients and freeze. I like to divide recipes and freeze. It’s easier for two people. I made the original recipe and cooked it because I was scared to freeze with already cooked ingredients. I’m going to make the gravy when I thaw 2 of them. I don’t know the laws of mixing cooked and raw. I asked a few of my cook friends – they don’t know ?? I’ve made quite a few of your great recipes !! BTW Ina has the best/easiest ricotta cheese on the planet. From Another Karen :)
Hi Karen! First, you can definitely freeze the fully cooked meatloaf if you like, in whatever portions you like for two people, as long as the ground beef hasn’t been previously frozen. If you’d like to freeze the prepared meatloaf before baking, you can definitely do that, as long as the onions and celery are completely cool before combining with the raw ground beef (which, again, should not have been previously frozen). Enjoy!
I leave out the celery and add grated carrot plus 2 tbsp of sweet pickle relish. I use a tomato/brown sugar glaze on top (added the last 15 minutes. Serve with baked mac’n’cheese, and a garden salad, or buttered peas.
Im confused. Whose recipe is this-the chef from 1770 who is her friend or hers? Anyway i love ALL of Ina’s recipes but I have to tell you this one was so salty. It took me about three hours to make the dinner and it was just so incredibly salty. I think there’s too much kosher salt in it even the garlic sauce tasted salty and I don’t know why because there’s no salt in it. It was a lot of work and it really didn’t taste that great but everything else of Ina is always incredible and I can always count on her recipes to come out good.
Hi Carol! The 1770 House Meatloaf has been popularized by Ina Garten, but she did get the recipe from her friend (isn’t that just how it is with recipes sometimes?). I’m so sorry to hear your meatloaf turned out salty! This is the exact amount of salt that Ina uses in her recipe. Did you use kosher salt, rather than iodized salt or table salt? It makes a huge difference. Diamond Crystal Kosher Salt is a standby around here and never makes food taste too salty, just brings out the flavors. I hope your next meatloaf turns out perfectly!
Hubby requests this ALL THE TIME. So moist & the garlic sauce is so yummy. Always make it with mashed potatoes to pair with that sauce!
I followed the recipe and found it bland. I totally will not make it again.
Best meatloaf I’ve have ever had. The garlic sauce was delicious!
Made a few changes. Used all beef. Cut the salt from 2 to 1 tablespoon. I skipped the first step with the garlic. I didn’t boil it in oil first. I put the cloves directly into the broth mixture and boiled for 30 minutes. It reduced a lot so I added another half cup of broth. Then I mashed the garlic and added 2 tablespoons of flour to thicken it up like gravy.
Probably the beefiest taste meatloaf I’ve ever made. Forgot to sauté vegetables but it came out great. Also didn’t have any garlic cloves on hand so I used jarred minced garlic. I will probably use this recipe next time I make salisbury steak with brown gravy. Loved the texture.