Ina Garten’s Meatloaf With Garlic Sauce!

I’ve got a little confession to make. I’ve never been much of a meatloaf girl. To me, meatloaf always sounded like something your grandma forced you to eat with a stiff smile and a side of overcooked peas. But then I stumbled upon Ina Garten’s meatloaf recipe one chilly Saturday when I was feeling all sorts of adventurous in the kitchen. You know those days when you’re determined to make something comforting but also kinda fancy? That was me.

I remember watching Ina on TV, effortlessly whipping up the coziest dishes with her charming, laid-back style. And when she made her meatloaf, it wasn’t the dry, boring loaf I’d always imagined. It was rich, moist, and, dare I say, elegant. So, naturally, I had to try it myself. But you know me—I had to throw my own spin on it. Enter garlic sauce. Because if garlic’s involved, I’m there.

After a few attempts (one where I almost burnt the entire thing because of a toddler-related emergency), I landed on this dreamy, juicy meatloaf topped with a luscious garlic sauce that seriously made me rethink my whole anti-meatloaf stance. This dish has become a regular in our house, especially on those nights when comfort food is the only solution to life’s chaos.

Why You’ll Love This Dish

1. It’s Incredibly Flavorful: This isn’t your bland, plain-Jane meatloaf. Thanks to Ina’s magic touch and a few tweaks of my own, every bite is packed with savory goodness. The garlic sauce just takes it to a whole new level.
   
2. Quick and Easy to Make: You won’t believe how fast this comes together. From mixing the ingredients to baking it to perfection, the whole thing takes just 20 minutes of prep time. That’s dinner on the table in no time.
   
3. Ultimate Comfort Food: It’s like getting a warm, cozy hug on a plate. The rich, hearty meatloaf paired with that creamy garlic sauce is pure comfort.
   
4. Perfect for Family Dinners: Whether it’s a weeknight meal or a cozy Sunday dinner, everyone at the table is going to be raving about this dish. It’s kid-friendly, adult-approved, and everything in between.
   
5. Versatile Ingredients: Don’t have all the ingredients on hand? No problem! You can switch things up and it still turns out mouthwateringly delicious.
   
6. Pairs Beautifully with Sides: Mashed potatoes, steamed veggies, crusty bread—you name it. This meatloaf goes well with just about anything.
   
7. Make-Ahead Friendly: You can easily prep this in advance and pop it in the oven when you’re ready. Talk about a lifesaver on busy days.
   

Ingredients for the Ina Garten’s Meatloaf With Garlic Sauce Recipe

For the Meatloaf:

• 1 ½ pounds ground beef (80/20 for the best flavor)
• 1 cup breadcrumbs (Panko works beautifully for extra crunch)
• 1 large onion, finely chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons Worcestershire sauce
• 1 egg, beaten
• ½ cup ketchup (Plus more for the top, if you love it saucy)

For the Garlic Sauce:

• 1 cup heavy cream
• 4 cloves garlic, minced
• 2 tablespoons butter
• Salt and pepper to taste
• ¼ cup grated Parmesan cheese (Optional, but highly recommended)

Cooking Equipment:

• Mixing bowls
• Baking sheet or loaf pan
• Medium saucepan
• Whisk

Cooking Instructions for the Ina Garten’s Meatloaf With Garlic Sauce Recipe

1. Preheat and Prepare Your Baking Dish
   Preheat your oven to 350°F (175°C) and lightly grease a loaf pan or baking sheet.
   
2. Combine Your Meatloaf Ingredients
   In a large bowl, combine the ground beef, breadcrumbs, chopped onion, salt, black pepper, Worcestershire sauce, beaten egg, and ketchup. Mix everything until just combined—don’t overwork it, or you’ll end up with tough meatloaf.
   
3. Shape and Prep Your Meatloaf
   Shape the mixture into a loaf shape and place it on your prepared baking sheet or in the loaf pan. If you love extra ketchup on top, spread a little over the loaf now.
   
4. Bake Your Meatloaf to Perfection
   Bake for about 45 minutes, or until the meatloaf reaches an internal temperature of 160°F.
   
5. Make the Garlic Sauce
   While the meatloaf is baking, prepare the garlic sauce. In a medium saucepan over medium heat, melt the butter and add the minced garlic. Cook until fragrant—about 1 minute.
   
6. Simmer and Season Your Sauce
   Add the heavy cream and let it simmer for about 5 minutes until slightly thickened. Stir in Parmesan cheese, salt, and pepper. Remove from heat.
   
7. Rest, Slice, and Serve with Garlic Sauce: Once the meatloaf is done, let it rest for about 10 minutes before slicing. Drizzle the garlic sauce over each slice before serving.
   

Notes

1. Make It Ahead: You can prep the meatloaf mixture and refrigerate it for up to a day before baking. Just bring it to room temperature before popping it in the oven.
   
2. Garlic Sauce Variations: Want to add even more flavor? Throw in some fresh herbs like parsley or thyme.
   
3. Cheese Lover’s Twist: Mixing shredded cheese directly into the meatloaf mixture is a game-changer. Cheddar or mozzarella works beautifully.
   
4. Leftover Magic: If you’ve got leftovers (big if), try making meatloaf sandwiches the next day. Toasted bread, garlic sauce, and a thick meatloaf slice—heavenly.
   
5. Serve With Your Favorites: This meatloaf goes wonderfully with mashed potatoes, roasted veggies, or even a simple green salad if you’re feeling healthy.
   

Macronutrients Count Per Serving

• Calories: Approximately 450 kcal
• Protein: 25g
• Carbohydrates: 15g
• Fat: 30g
• Fiber: 1g
• Sugar: 6g

Pro Tips for the Recipe

1. Don’t Overmix the Meat: When combining your meatloaf ingredients, mix them until just combined. Overmixing can make your meatloaf dense and tough.
   
2. Let It Rest: After baking, let the meatloaf rest for at least 10 minutes before slicing. This helps retain all those delicious juices.
   
3. Customize the Garlic Sauce: Add a pinch of red pepper flakes for a spicy kick or a splash of white wine for extra depth.
   
4. Freeze for Later: This meatloaf freezes beautifully. Just wrap it tightly in plastic wrap and foil before freezing. Reheat and enjoy anytime.
   
5. Keep It Moist: If you’re worried about a dry meatloaf, place a shallow pan of water in the oven while baking. The steam keeps things juicy.
   

What’s On Your Plate? (Q & A Section)

1. What To Serve With This Meatloaf?
   Pair it with creamy mashed potatoes, roasted vegetables, or even a fresh green salad for a lighter touch.
   
2. How Can I Make This Dish Even Better?
   Try adding a tablespoon of Dijon mustard or fresh thyme to the meat mixture for extra flavor. You can also swap ketchup for barbecue sauce for a smokier taste.
   
3. Can I Make This Meatloaf Ahead Of Time?
   Absolutely! Prep the meatloaf mixture and keep it covered in the fridge for up to a day before baking.
   
4. How Do I Store and Reheat Leftovers?
   Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F or in the microwave until heated through.
   
5. Can I Use Ground Turkey Instead Of Beef?
   Yes, but the flavor and texture will be slightly different. Add a bit more moisture (like an extra egg or a tablespoon of olive oil) if using leaner meats.