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.
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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 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 1770 House Meatloaf Garlic 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.
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.
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.
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 Green Salad with Feta and Beets to go with it? 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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1770 House Meatloaf (Ina Garten 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.
It seems counterproductive to me to grind panko to fine crumbs when there are fine bread crumbs on the grocery shelf next to the panko. What does this step accomplish? I’m looking for an Amen! I did make a mistake once, but it was not this one.
Neal
Hi Neal! Great question. It’s always awesome to discover that you can substitute a different ingredient that saves you a step, especially if it doesn’t detract from the flavor or texture of the finished dish. We haven’t tested this recipe with regular fine breadcrumbs instead of grinding Panko to fine crumbs, but if that substitution worked for you, hurray!
For the sauce, has anyone used garlic power instead of the regular garlic? i dont feel like going to the store for 1 thing. I though of using the garlic powder since you set all that oil aside anyways.
Hi Monika, I don’t think it will be quite the same, but let me know if you try it out!
I’m a trained professional chef and this is HANDS DOWN the best meatloaf I’ve ever had or made (and that’s BEFORE I added the garlic sauce). Perfectly seasoned, juicy, and needs nothing extra. Makes a HUGE amount, but that means extra for freezing (I made two smaller loaves instead of a giant one). The only bad thing was I couldn’t stop going back for seconds and thirds. My sister (a vegetarian for 25 yrs.) had to have some after the AWESOME smells and my raving moans. She too lost her ever-lovin’-mind!
I’ve been following you since forever. I have to tell you: You are without a doubt the funnest & wittiest food blogger ever. Just sayin’!
You are the sweetest thing Jana!!! You have no idea how much that means to me 😍 I try to make my blog a little less computer robot and a little more human, and I’m so glad it’s showing 😂 thanks for taking the time to tell me that. You made my day!
Hello. Can this be put together the day before then cooked 24-48 hours later? I will make the sauce the day of serving.
Hi MC! Yes totally! Meatloaf is the perfect make ahead meal! Enjoy :)
Quite literally the best meatloaf I’ve ever made. I rave about it to people. It also makes an amazing meatloaf sandwich the next day as well. I substituted venison and turkey for the meat (what we had on hand) and it was superb. We’ve loved every recipe we’ve tried on your site and they are always go to’s for us. Thanks for creating these wonderful recipes!
Growing up my Mom made the catsup variety and I hated it…that is until I realized it was the catsup top that I disliked. Lucky for me that was the part my sister liked the best. I would cut off the top, give it to my sister, and dig in to the rest. Even as a child I was a problem solver-HA!
When I saw Ina make this on B.C. I knew I had to try it. It really is the best. If you really want to put your dinner over the top, serve it with oven roasted broccoli. When ready to serve, pour some of the garlic sauce on the broccoli and a squeeze of fresh lemon juice. Food Nirvana.
Does it really only serve 6? I read people’s comments that it makes a lot. I’m having 8 ppl over. Should I make 2 of them and if so how long should I cook it?
Hey Nancy! Thank you for catching that! The meatloaf actually serves 12 and I’ve updated the recipe. So sorry about the confusion! Thanks for chiming in!
If I wanted to make only half the recipe (as opposed to making two loaves and freezing one) does it change the cooking time to make a smaller loaf?
Hi Lee, this recipe only makes one loaf? but you can definitely halve the recipe. I would reduce the bake time by maybe 10 mins? I’m not sure, use a meat thermometer to check!
Made this wwith only one twist, mashed potatoes on top n then under broiler to finish. They loved it. Wasn’t sure to do that with the garlic sauce because I’m a novice but I guess it worked. Thank you
I have made this my go to meatloaf recipe! I grew up with my Mothers version of meatloaf and it was horrible! This version sure has changed my mind regarding meatloaf!…..and the garlic sauce is a must! It does make a lot, so I’ve made three and put two in the freezer.
For some reason it always makes me crack up when people discover a decent recipe for something that mom made that was utterly terrible, hahaha!! So glad you found one better than mom’s ;) Thanks for chiming in Sharon! Great idea freezing for later!
Made this tonight with beef & pork. Wow! That garlic sauce takes it to a whole new level. My entire family loved it, as well. Also we love Your Tziziki sauce & onion soup potatoes.
I am putting this together tonight to cook tomorrow. I making it for my boyfriend and I. He has a struggle with low iron. Do you think I could add some baby spinach into the mix? And if so, since it’s going to be baked in the oven do you think I can put the baby spinach in raw?
Hi Donna! yes, you can totally add spinach in that’s a great idea. You can add it in raw I think. I would chop it up finely so that it doesn’t mess with the texture of the meatloaf. and don’t add more than about 1 cup chopped. Enjoy!
This is my go to meatloaf recipe now! It’s the best!
This garlic sauce is the best tasting thing I have ever had! It is so good I can drink it! Thank you!
So much better than plain ol ketchup right Annette?? So glad you enjoyed it. Thanks for reviewing!