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Ina Garten Meatloaf with Caramelized Onion Ketchup Glaze

Ina Garten meatloaf with a dense, herb-rich interior and a caramelized ketchup-onion glaze that slices cleanly. Free-form shaping helps it cook evenly, then a generous glaze lacquer finishes the top in deep amber.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
rest 15 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 1.5 lb ground beef
  • 0.5 lb ground veal or pork
  • 1 cup plain dry breadcrumbs
  • 2 extra-large eggs beaten
  • 2 tsp Dijon mustard
  • 2 tbsp Worcestershire sauce
  • 0.25 cup chicken stock
  • 2 tbsp fresh thyme, chopped
  • 1 tsp salt
  • 0.5 tsp black pepper
Caramelized onions
  • 2 large onions, diced and sautéed until caramelized
Ketchup glaze
  • 0.333 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp cider vinegar

Equipment

  • 1 sheet pan

Method
 

Prepare and bake
  1. Preheat the oven to 325°F.
  2. In a large bowl, combine ground beef, ground veal or pork, breadcrumbs, eggs, Dijon mustard, Worcestershire sauce, chicken stock, thyme, salt, and black pepper.
  3. Add the caramelized onions and fold together until just mixed.
  4. Shape the mixture into a flat, free-form loaf on a parchment-lined baking sheet so it cooks more evenly.
  5. Stir the glaze ingredients together, then brush generously over the top and sides.
  6. Bake for 60–75 minutes, until the internal temperature reaches 160°F, watching the top turn deep amber and lacquered.
  7. Rest the meatloaf for 15 minutes before slicing so the juices set and each slice holds together.

Notes

For the cleanest slices, use a probe thermometer and pull the loaf right when the center hits 160°F; if it’s browning too fast, loosely tent with foil. Store leftovers in the refrigerator up to 4 days. Freeze sliced meatloaf in an airtight container up to 2 months. For a lighter option, use all ground turkey or leaner meat, keeping the same binder and glaze proportions.