We Tried Ina Garten’s Most Famous Meatloaf Recipe—And It’s Perfectly Un-Fancy

Over the years, we’ve tested recipes from countless cooking legends, and each one offers their own unique flair. But if there’s one thing we’ve realized that separates the good chefs from the great, it’s how well they execute the basics.

Think Julia Child’s Dutch oven chicken dinner, Martha Stewart’s famous fluffy potatoes, or Stanley Tucci’s go-to one-pot soup. They aren’t just simple recipes—they’re simply perfect. Packed with flavor without all the extra fuss. So, when we decided to try one of Ina Garten’s most unassuming dishes—her iconic meatloaf—we knew she’d likely turn something humble into something extraordinary. Spoiler: she did. 

At first glance, the Barefoot Contessa’s recipe may look like any other meatloaf, but don’t be fooled. It’s the thoughtful techniques that elevate it to pure dinner perfection. Our culinary expert Nicole McLaughlin gave it a try and helped us break down what truly makes it great.  

Why We Love Ina Garten’s Meatloaf Recipe

The recipe starts with a shock at the top of the ingredient list: three whole onions.

But, while that might seem like overkill, it’s ultimately what makes the recipe so tasty. Don’t worry about taking a bite full of onions; unlike most recipes which throw raw onions right into the meat mixture, Garten’s recipe cooks them down in “good olive oil” until they’re soft, sweet, and rich in flavor. Caramelizing the onions mellows out the sharpness, allowing them to melt into the meat, almost smash-burger style. It also helps build real flavor in this recipe, rather than shortcutting things with a packet of French onion soup mix (as we’re guilty of doing a time or two). 

The recipe calls for ground chuck, which imparts enough fat to make the meatloaf moist and flavorful without the need for extra fillers. Plus, it gives the cooked meatloaf a texture that cuts “like butter.” Additionally, there’s a special kind of egg needed to bind the loaf together, but if you know Ina Garten’s cooking well, it won’t come as a surprise—she only ever uses extra-large eggs. 

There’s not a whole garden of herbs in this dinner either—just one: fresh thyme. Its earthy aroma is the perfect complement to the sweet onion flavor. But, because thyme is the only herb in the spotlight here, using fresh instead of dried is really critical to the dish. In a recipe this simple, it makes all the difference.

Now, for the presentation. Rather than stuffing it into a loaf pan, Garten opts for the more old-school method of shaping it by hand on a sheet pan, giving it a rustic, homestyle feel. And to top it off, you won’t need any fancy mixed glazes. A nice slather of store-bought ketchup (Heinz is preferred) will add just the right balance of sweetness and tang.

How easy is that?

Finally, for perhaps the most clever tip of all, Garten adds a pan of hot water to the oven rack right below the meatloaf. This step creates a steamy environment that cooks the dish gently and evenly. Minimal cracks, maximum moisture.

So, what was the final review?

“IT WAS SO GOOD!” McLaughlin raved. “Not surprising, but a definite example of how simple things done right really make the best dishes.” So, roll up your sleeves and get ready to bring out your innercoastal grandma. For a meatloaf recipe that’s simply timeless, it doesn’t get much better than Ina’s. 

Try it for yourself: Ina Garten’s Best Meatloaf Recipe.