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Ina Garten’s Classic Meatloaf with Garlic Sauce Recipe

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3.9 from 41 reviews

Ina Garten’s classic meatloaf recipe features a flavorful blend of ground beef and veal mixed with fresh herbs, vegetables, and panko breadcrumbs, baked to perfection and served with a rich, garlicky sauce. This hearty dish is perfect for family dinners and yields tender, juicy slices with a deliciously savory garlic sauce.

  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings

Ingredients

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 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon chives, chopped (or green onions)
  • 3 large eggs
  • 2/3 cup whole milk
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 1/2 cups panko bread crumbs

Garlic Sauce

  • 3/4 cup olive oil
  • 10 cloves garlic, peeled
  • 2 cups chicken stock
  • 3 tablespoons butter
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the meatloaf.
  2. Sauté Vegetables: Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the chopped onions and diced celery and cook for 5 to 8 minutes until the onions soften but do not brown. Remove from heat and set aside.
  3. Mix Meatloaf Ingredients: In a large mixing bowl, combine ground beef, ground veal, parsley, thyme, chives, eggs, whole milk, kosher salt, and freshly ground black pepper.
  4. Prepare Breadcrumbs: Pulse the panko breadcrumbs in a food processor until finely ground. Add the breadcrumbs and the sautéed onion and celery mixture to the meat mixture.
  5. Combine Mixture: Using your hands, gently mix all ingredients until just combined to avoid toughening the meat mixture.
  6. Shape Meatloaf: Cover a large sheet pan with parchment paper. Pat the meat mixture into a flat rectangle shape, then push the sides in to form a cylinder approximately 15 inches by 6 inches to prevent air pockets.
  7. Bake Meatloaf: Place the shaped meatloaf in the preheated oven and bake for 40 to 50 minutes. Use a meat thermometer to ensure the internal temperature reaches between 155°F and 160°F.
  8. Rest Meatloaf: Remove the meatloaf from the oven and allow it to rest for a few minutes before slicing to retain juices.
  9. Make Garlic Sauce – Infuse Oil: While the meatloaf is baking, combine 3/4 cup olive oil and peeled garlic cloves in a small saucepan. Bring oil to a boil, then reduce heat to low and simmer for 10 to 15 minutes until the garlic turns light golden brown, being careful not to burn it. Strain out the garlic-infused oil and reserve it for another use.
  10. Make Garlic Sauce – Reduce Stock: In the same saucepan containing the garlic, add chicken stock and butter. Bring to a boil, then reduce heat slightly and continue boiling for 35 to 40 minutes until the sauce thickens slightly. Use a fork to mash the garlic into the sauce, then season with kosher salt and freshly ground black pepper.
  11. Serve: Ladle the warm garlic sauce over sliced meatloaf servings for a rich, flavorful finish.

Notes

  • Do not overmix the meatloaf mixture to avoid making the texture tough.
  • Use a meat thermometer to ensure the meatloaf is cooked to a safe internal temperature (155-160°F).
  • The garlic-infused olive oil can be saved and used for roasting potatoes or drizzling over vegetables.
  • Allow the meatloaf to rest before slicing to keep it juicy.
  • If you prefer a smoother sauce, you can strain out the garlic after mashing it into the sauce.
  • Author: Madelynn
  • Prep Time: 45 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/ina-gartens-classic-meatloaf-with-garlic-sauce-recipe/