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Ina Garten-Style Meatloaf with Caramelized Onion Ketchup Glaze

Ina Garten meatloaf gets a caramelized ketchup-onion glaze and a dense, herb-rich interior that slices cleanly. This classic meatloaf bakes in one free-form loaf for even cooking and a lacquered top.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf base
  • 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
Onions
  • 2 large onions, diced and sautéed until caramelized
Ketchup glaze
  • 0.3333 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp cider vinegar

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 325°F.
  2. Combine ground beef, ground veal or pork, plain dry breadcrumbs, beaten extra-large eggs, Dijon mustard, Worcestershire sauce, chicken stock, fresh thyme, salt, and black pepper in a large bowl.
  3. Add the diced onions that have been sautéed until caramelized and fold together just until mixed.
Shape, glaze, and bake
  1. Shape the mixture into a flat, free-form loaf on a parchment-lined sheet pan for more even cooking.
  2. Mix ketchup, brown sugar, and cider vinegar for the glaze, then brush generously over the top and sides.
  3. Bake for 60–75 minutes at 325°F until the internal temperature reaches 160°F; the glaze should look deep amber and lacquered.
Rest and slice
  1. Rest the meatloaf for 15 minutes before slicing so it holds its shape cleanly.

Notes

Pro tip: keep the loaf flat and free-form so it cooks evenly and the top caramelizes without drying out. Refrigerate leftovers in an airtight container up to 3 days; freeze for up to 2 months (slice after thawing and rewarm gently). For a lighter option, use all lean ground beef (90–93%) and reduce the brown sugar by 1 tablespoon in the glaze.