the classic recipe
American meatloaf (Ina Garten classic)
Ina Garten's meatloaf is American family dinner perfected — generous sautéed onions caramelized into the beef, fresh thyme threading through, plain breadcrumbs holding everything together, and that classic ketchup glaze caramelizing on top. The water-pan trick keeps it moist and crack-free. Sliced thick, served with mashed potatoes and a green vegetable, this is the dinner that defines mid-century American home cooking. Made for school nights, leftovers for sandwiches the next day — the universal weekly rhythm of American homes.
yields 7 servings·471 kcal per serving·cuisine American
The traditional recipe
Instructions
Preheat the oven to 325°F (165°C). Line a sheet pan with parchment paper.
Heat 2 tbsp olive oil in a skillet over medium-low heat. Add 3 large diced onions, 1 tbsp chopped fresh thyme, 2½ tsp kosher salt, and ¾ tsp black pepper. Cook, stirring occasionally, for 8–10 minutes until translucent and soft — do not brown.
Remove from heat and stir in 3 tbsp Worcestershire sauce, ⅓ cup chicken stock, and 1 tbsp tomato paste. Let cool for 10 minutes.
In a large bowl, combine 2½ lbs (1.3 kg) ground chuck (80/20), the cooled onion mixture, 1 cup plain breadcrumbs, 2 beaten eggs, and ⅓ cup ketchup. Mix gently with a fork until just combined — do not overwork the meat or the loaf will be dense.
Transfer the mixture to the prepared sheet pan and shape into an oval loaf about 5 inches wide and 2½ inches tall. Spread 1 cup of ketchup evenly over the top.
Place a pan filled with 1 inch of hot water on the lower oven rack (Ina Garten's technique to prevent cracking and retain moisture). Set the meatloaf on the upper rack.
Bake for 1 to 1¼ hours, until the internal temperature reaches 160°F (71°C) and the glaze is caramelized.
Rest for at least 10 minutes before slicing. Slice thick and serve with mashed potatoes and a green vegetable.