There is something of an alchemy about a dish that will transport you instantly back to your childhood in one bite. Perhaps it is the warmth that pervades the kitchen, the inescapable aroma, or the comforting sensation of nostalgia associated with classic meatloaf. Though we may all possess cherished family recipes, when the test is to add a touch of gourmet to humble fare without excess, Ina Garten, lovely Barefoot Contessa, is simply unmatched.
My quest for that perfect weeknight meal led me to her world-famous meatloaf recipe, and believe me, it’s a winner. It has an incredible over 1300 terrific reviews, and there’s the reason for it! This is not your run-of-the-mill meatloaf; this is a super-humect and heavenly masterpiece that will mark the end of your table forever with hard, dry, or greasy results. As pretentious as the final product sounds, the recipe is actually quite simple and even foolproof, so beginners in the home kitchen can make it.
So, aprons on, because we’re on a culinary adventure whipping up a hearty, comforting, and absolutely delicious family dinner with Ina Garten’s pizzazz. It’s the kind of comforting meal that’s just as ideal for a lazy Sunday dinner as it is for clever meal prep on a crazy week. Let’s dive into what makes this particular meatloaf so special and how you can master it in your kitchen.
1. The Magic of Ina Garten’s Meatloaf: Why It’s So Well-Loved and Different
Ina Garten’s meatloaf is indeed different, with its classic status well-deserved. Whereas most recipes mix the ground meats together, Ina sticks to a beef-only tradition, using ground chuck alone. A single outstanding meat guarantees a rich, intensely old-fashioned flavor that will say it all to aficionados of comfort food classics.
Her genius is in her thoughtful modifications and attention to detail. The recipe browns onions, tomato paste, and Worcestershire sauce, all flavored with fresh thyme, to produce a deep, savoury base. This thoughtful build-up of flavours gives depth to her meatloaf lacking in less involved recipes.
2. Preheating and Preparing Your Pan: The Sheet Pan Benefits
One of the first things regarding mastering Ina’s method is to set your oven to 325°F. It provides a slow, even heat that prevents moisture from escaping and meatloaf from drying out. It is good old-fashioned “slow and low” thinking that is one of the secrets of meatloaf success.
Rather than a loaf pan, Ina employs a sheet pan lined with parchment. This will caramelize and brown the meatloaf on every side, giving it flavour and texture. Cleanup is also made easier by the use of parchment, which prevents sticking.
Easy Cheese Danish
Equipment
- 1 Electric Mixer With paddle attachment
- 1 Sheet Pan Large
- 1 Parchment Paper
- 1 Rolling Pin
- 1 Sharp Knife
Ingredients
Main
- 8 ounces cream cheese at room temperature
- 1/3 cup sugar
- 2 extra-large egg yolks at room temperature
- 2 tablespoons ricotta cheese
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 tablespoon grated lemon zest 2 lemons
- 2 sheets 1 box frozen puff pastry, defrosted
- 1 egg beaten with 1 tablespoon water for egg wash
Instructions
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
- Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
- Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.
Notes
3. The Sautéed Onion Foundation: Flavour and Moisture Building
Onions are not sautéed for the purpose of preference. How Ina sautés slowly yellow onions with pepper, salt, and thyme in olive oil for 8 to 10 minutes until they turn sweet and translucent is a method one should follow. Sautéing them in this manner makes them release their flavor, infusing the meatloaf with deep moisture and rich flavor.
Having raw onions in reserve sounds nice because it is so convenient, but cooking them makes them become one with the meat mixture. The result is a uniform texture and an enhanced overall taste. It’s another example of Ina’s old-school simplicity in home cooking.
Sheet Pan Chicken Fajitas
Equipment
- 1 Rimmed Baking Sheet
- 1 Aluminum Foil for easy cleanup
- 2 Mixing Bowls one small, one large
- 1 Sharp Knife for slicing chicken and vegetables
- 1 Cutting Board
Ingredients
Main
- 1 tablespoon chili powder
- Kosher salt and freshly ground black pepper
- 1 pound baby bell peppers 12 to 15 peppers, halved, stemmed and seeded
- 1 large yellow onion halved and thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds boneless skinless chicken breast
- Juice of 1 lime plus lime wedges, for serving
- 8 fajita-size flour tortillas warmed
- Shredded Monterey Jack cheese guacamole, hot sauce, salsa and sour cream, for serving
Instructions
- Preheat the broiler to high. Line a rimmed baking sheet with foil.
- Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.
- Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.
- After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
- Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.
Notes
4. The Liquid Boosters: Worcestershire, Chicken Stock, and Tomato Paste
Once the onions have been sautéed, pour in the Worcestershire sauce, chicken broth, and tomato paste. The liquid is necessary in order to provide moisture and umami taste to the loaf. The hot ingredients must cool slightly before they can be combined with the meat so that eggs do not cook ahead of time.
Worcestershire adds deep, rich flavor, stock adds moistness, and tomato paste adds a touch of sweetness and acidity. They mix nicely together, adding richness to the dish overall. They must do their job in order to enable the loaf to develop its moist, tender crumb Ina is renowned for.
5. The Golden Rule of Mixing: Be Gentle
Ina specifically warns: heavy meatloaf is caused by overmixing. Gently mix the cooled onion mixture, ground chuck, breadcrumbs, and beaten eggs together using a fork. It is just to blend all ingredients.
Don’t press or overwork the meat. This preserves tenderness and prevents proteins binding too tightly. Gentle hands produce light, juicy, and tasty meatloaf.
Shrimp and Sausage Cioppino
Equipment
- 1 Dutch Oven or Large Saucepan Essential for sautéing and simmering the stew.
- 1 Wooden Spoon For stirring and breaking up the sausage.
- 1 Chef's knife For chopping vegetables.
- 1 Cutting Board For preparing ingredients safely.
- 1 Ladle For serving the cioppino into bowls.
Ingredients
Main
- 1/4 cup extra-virgin olive oil
- 1 large fennel bulb trimmed and chopped into 1/2-inch pieces
- 4 cloves garlic peeled and smashed
- 1 large or 2 small shallots chopped
- 1/2 teaspoon kosher salt plus 1/2 teaspoon
- 1/4 teaspoon freshly ground black pepper plus 1/4 teaspoon
- 1 pound spicy Italian turkey sausage links casings removed
- 2 cups white wine such as Pinot Grigio
- 1/4 cup tomato paste
- 3 cups low-sodium chicken broth
- 1 bay leaf
- 1 pound large shrimp peeled and deveined
- 1 15-ounce can cannellini beans, rinsed and drained
- 1 cup fresh basil leaves chopped
- 1 tablespoon chopped fresh thyme leaves
- Serving suggestion: crusty sourdough bread.
Instructions
- In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.
- Uncover the pan and add the shrimp, beans, basil, and thyme. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty bread.
Notes
6. Mastering the Loaf Shape: Hands-On Artistry
Ina’s instructions require the shaping of the loaf by hand on a sheet pan lined with parchment. It provides superior air circulation and browning. Shape a loose rectangular loaf to promote even cooking and prevent density. Don’t pack the meat tightly when shaping. A loosely shaped loaf cooks more evenly and does not dry out. This method produces that wonderful contrast between that golden crust and tender interior.
7. The Ketchup Glaze: Timeless but Even Better
Put a deep layer of ketchup on top of the loaf shape. The glaze caramelize in the oven, creating a sweet-sour crust that’s flavorful as well as intriguing.
Not a garnish at all, ketchup topping adds balance to the meat’s savory flavor. It also maintains the meat’s moistness, pushing the final texture of the loaf to its maximum. The outcome is a comforting, flavorful ending to the entire dish.
8. The Art of Baking: Low, Slow, and Just Right
Bake the loaf at 325°F for 1 to 1 1/4 hours until center is 160°F. Doneness test by meat thermometer instead of guess. This yields food safety and ideal center cooking.
To prevent the loaf from cracking, place a pan of boiling water at the bottom shelf of the oven. This creates a gentle steam, which holds in the loaf’s moisture. It’s a sneaky but excellent Ina trick for a pro finish.
Good Eats Meatloaf
Equipment
- 1 Food Processor
- 1 Large Mixing Bowl
- 1 10-inch Loaf Pan
- 1 Baking Sheet Lined with parchment paper
- 1 Meat Thermometer with Probe Essential for food safety
Ingredients
Main
- 6 ounces garlic-flavored croutons
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- 1/2 onion roughly chopped
- 1 carrot peeled and broken
- 3 whole cloves garlic
- 1/2 red bell pepper
- 18 ounces ground chuck
- 18 ounces ground sirloin
- 1 1/2 teaspoon kosher salt
- 1 egg
- 1/2 cup catsup
- 1 teaspoon ground cumin
- Dash Worcestershire sauce
- Dash hot pepper sauce
- 1 tablespoon honey
Instructions
- Heat oven to 325 degrees F.
- In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
- Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
- Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
Notes
9. To Cover or Not to Cover: Controlling Browning
Ina bakes her meatloaf uncovered to facilitate browning and texture. This allows a crust to form without drying out the interior. Baking it uncovered also prevents steaming, which would lead to sogginess.
But if the loaf begins to become too dark, loosely cover top with foil. This protects it from burning without sacrificing texture. It’s an optional adjustment, not required.
Oven Roasted Corn on the Cob
Equipment
- 1 Tongs For safely handling hot corn.
- 1 Oven Mitts For safely handling hot racks and corn from the oven.
- 1 Serving Platter For presenting the cooked corn.
Ingredients
Main
- 4 ears fresh corn
Instructions
- Preheat oven to 350 degrees F. Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft. Peel down the husks and use as a handle when eating.
Notes
10. History It Together: Preventing Crumbles
Meatloaf collapse is most commonly a function of poor binding. Ina’s recipe hits the ideal ratio of dry breadcrumbs and eggs. These support the loafing without making the mass feel heavy.
Don’t overcook, which dehydrates and creates brittleness. Follow the time and temperature that it is given and let it rest for 10 minutes before slicing. This allows juices to redistribute and proteins to set, resulting in clean, neat slices.
11. The Right Cut: Beef Matters
Ground chuck is Ina’s recommendation, and it must be 80-85% lean. The specific ratio of fat provides the loaf enough fat so that it will be juicy and not greasy.
Don’t go lower than 85%, or it might be dry. Too much fat, on the other hand, will grease the loaf. Ground chuck works marvelously well with a beautifully moist final product.
12. Beyond the Basics: Considerate Variations
You can enrich Ina’s basic recipe with extra vegetables. Chopped carrot, celery, or bell peppers provide subtle sweetness and nutrition.
For meat substitutions, consider adding ground pork or sausage for varying flavour profiles. Such substitutions provide additional depth without overpowering the original. The fundamental technique remains the same: gentle mixing and balance.
The Best Chicken Piccata
Equipment
- 1 Meat Mallet
- 1 Large Nonstick Skillet
- 1 Wire Rack with Rimmed Baking Sheet
- 1 Cutting Board
- 1 Vegetable Peeler
Ingredients
Main
- 2 large boneless skinless chicken breasts about 8 ounces each
- Kosher salt and freshly ground black pepper
- 1 large lemon
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 6 tablespoons unsalted butter
- 5 large cloves garlic thinly sliced
- 1/2 cup dry white wine
- 1/4 cup brined capers drained
- 1/4 cup flat-leaf parsley leaves roughly chopped
Instructions
- Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper. Refrigerate the chicken cutlets uncovered for 1 hour.
- Remove the zest from half of the lemon in wide strips with a vegetable peeler, leaving the bitter white pith behind. Halve and juice the whole lemon.
- Put the flour in a shallow bowl or plate. Dredge the chicken in the flour, shaking off any excess. Heat the oil in a large nonstick skillet over medium-high heat until very hot, about 1 minute. Add 1 tablespoon of the butter and melt. Working in 2 batches, cook the cutlets, adding another tablespoon of butter to the skillet between batches, until golden brown, about 2 minutes per side (it's ok if the chicken is not completely cooked through, it will finish cooking in the sauce). Transfer the cutlets to a plate.
- Reduce the heat to medium. Add the garlic and 1 tablespoon of the butter to the skillet and cook until the garlic is tender and fragrant, about 1 minute. Add the wine and cook until almost completely evaporated, about 4 minutes. Add the capers, lemon zest, 2 tablespoons of the lemon juice, 1/4 cup water and the cutlets with any accumulated juices and bring to a boil. Add the remaining 3 tablespoons butter. Turn the chicken to coat in the sauce and cook until the butter melts and the sauce thickens slightly. Garnish with chopped parsley.
