Ina Garten-Inspired 1770 House Meatloaf Recipe

A blend of ground beef, veal, and turkey gives this Ina Garten-Inspired 1770 House Meatloaf a flavor that plain beef loaf just can’t match. The bread-and-olive-oil paste keeps it tender, and the ketchup and broth glaze bakes into a glossy top. It comes together in 75 minutes, start to finish.

The recipe lands at an intermediate level mostly because of the mixing. Overwork the meat and you get a dense loaf, so a light hand matters here. Wednesday dinner or a Sunday family meal both work equally well.

What Is This Ina Garten-Inspired 1770 House Meatloaf?

It is a baked meatloaf made from three kinds of ground meat, bound with a bread paste, onion, garlic, herbs, and eggs. Fresh thyme and Worcestershire sauce push the savory flavor, while the ketchup glaze caramelizes on top. The texture stays moist and slightly coarse rather than bouncy, with a golden, sticky exterior. A sheet-pan loaf like this one is a classic American comfort dish, easy to slice and easy to serve.

Reasons to Try This Ina Garten-Inspired 1770 House Meatloaf

Plenty of meatloaf recipes exist, so here is what makes this one worth your oven time.

• Three-meat blend — Beef brings flavor, veal adds tenderness, and turkey keeps the loaf from feeling too heavy.
• Reliable moisture — The bread paste soaks up olive oil and keeps the crumb soft through the full bake.
• Simple glaze — Ketchup and beef broth brush on twice for a tangy, savory crust without extra fuss.
• Weeknight-friendly timing — Twenty minutes of prep and 55 minutes in the oven is manageable on a workday.
• Great leftovers — Cold slices make excellent sandwiches, and the loaf reheats without drying out.
• Feeds a small group — Four generous servings mean less waste and less guesswork on portions.

Ingredients Needed to Make This Ina Garten-Inspired 1770 House Meatloaf

You likely have a good number of these already, and the rest are one quick grocery run away.

The Meat Blend

• Ground beef (80% lean), 1 pound — The 80/20 ratio gives enough fat for flavor without a greasy loaf.
• Ground veal, 1/2 pound — Adds a fine, tender texture; ground chicken works if veal is hard to find.
• Ground turkey, 1/2 pound — Lightens the mix and keeps the loaf from tasting too rich.

The Binder and Seasonings

• Fresh white bread cubes, 1 cup — From 2 slices with crusts removed; stale bread works better than fresh.
• Good olive oil, 1/4 cup — Turns the bread into a paste that holds moisture in the loaf.
• Dry red wine or beef broth, 1/4 cup — Beef broth is the easy stand-in and adds its own savory depth.
• Kosher salt, 2 teaspoons — Kosher flakes season more evenly than fine table salt here.
• Freshly ground black pepper, 1 teaspoon — Grind it right before mixing for the sharpest flavor.
• Dried thyme, 1 teaspoon — Earthy and woodsy; crush it between your fingers before adding.
• Chopped fresh flat-leaf parsley, 1/2 cup — Adds a bright, grassy note and a bit of color.
• Worcestershire sauce, 1 tablespoon — Deepens the savory backbone of the loaf.
• Large eggs, 2, lightly beaten — Bind everything together; beat them first so they distribute evenly.

The Aromatics and Glaze

• Yellow onion, 1 cup chopped — Sweet onion flavor; chop it small so no chunk dominates a slice.
• Garlic, 3 cloves, minced — Fresh cloves only; jarred garlic tastes flatter here.
• Ketchup, 1/2 cup — The base of the glaze and a touch of sweetness against the herbs.
• Beef broth, 1/2 cup — Thins the ketchup so it brushes on evenly instead of clumping.

Instructions to Prepare This Ina Garten-Inspired 1770 House Meatloaf

The method is straightforward, but a few small moves make a real difference in the finished loaf.

• Preheat and line — Set the oven to 325°F (163°C) and line a sheet pan with parchment paper for easy cleanup.
• Make the bread paste — Combine the bread cubes and olive oil in a small bowl, let sit 5 minutes, then mash with a fork until a paste forms.
• Combine the mix — In a large bowl, add the beef, veal, turkey, bread paste, broth, salt, pepper, thyme, parsley, eggs, onion, garlic, and Worcestershire. Mix gently with your hands until just combined — stop the moment it holds together.
• Shape the loaf — Transfer to the sheet pan and form a loaf about 10 inches long and 4 inches wide.
• First glaze — Whisk the ketchup and beef broth together and brush half over the top of the loaf.
• Bake in two stages — Bake 45 minutes, brush with the remaining glaze, then bake another 10-15 minutes until a thermometer in the center reads 160°F (71°C).
• Rest before slicing — Let the loaf sit 10 minutes; slicing early lets the juices run out onto the pan.

What Goes Well With This Ina Garten-Inspired 1770 House Meatloaf

A savory loaf like this pairs best with simple sides that soak up the glaze and don’t compete for attention.

• Buttery mashed potatoes — Creamy spuds catch every bit of glaze and make the plate feel complete.
• Roasted green beans — A little char and salt balance the richness of the meat.
• Skillet cornbread — Slightly sweet and crumbly, it rounds out a classic comfort spread.
• Ice-cold lemonade — Tart and refreshing against the savory, ketchup-glazed crust.
• Crisp garden salad — A vinegar dressing cuts through the fat and resets your palate between bites.
• Apple crumble for dessert — Warm fruit and a buttery topping close the meal on a cozy note.

Key Tips for Making This Ina Garten-Inspired 1770 House Meatloaf

These are the details that separate a good loaf from a great one.

• Keep the mix cold — Chill your hands under cold water before mixing so the fat stays firm and the loaf bakes up tender.
• Stop mixing early — Once the ingredients just hold together, quit; extra handling tightens the protein and makes the loaf dense.
• Use a thermometer — Guessing doneness by color is unreliable — 160°F (71°C) in the center is the only real test.
• Shape it evenly — A uniform 10-by-4-inch loaf cooks at the same rate all the way through, so no dry ends.
• Glaze in two passes — The first brush soaks in during baking; the second builds that sticky finish.
• Rest the full 10 minutes — This lets the juices redistribute so slices stay moist instead of leaking onto the pan.
• Toast the bread first — Slightly dried bread cubes absorb the olive oil more evenly than soft fresh bread.

Creative Variations of This Ina Garten-Inspired 1770 House Meatloaf

Once the base recipe feels familiar, these tweaks are worth trying.

• Swap the glaze — Use barbecue sauce thinned with broth for a smokier, sweeter top.
• Add a mushroom layer — Sauté chopped mushrooms and fold them into the mix for extra umami.
• Try a different herb — Fresh chopped rosemary or sage in place of thyme changes the whole character.
• Make mini loaves — Shape into four small loaves and cut the bake time by about 15 minutes, checking with a thermometer.
• Go spicier — A dash of hot sauce or smoked paprika in the glaze gives the crust a gentle kick.
• Stuff with cheese — Press a row of shredded cheddar into the center before shaping for a melted core.

Storage Guidelines for This Ina Garten-Inspired 1770 House Meatloaf

Leftover meatloaf holds up remarkably well when stored right.

• Airtight container — Keep slices in the refrigerator for up to 4 days; let them cool fully first.
• Freezer wrap — Wrap the cooled loaf tightly in plastic wrap and foil, then freeze for up to 3 months.
• Overnight thaw — Move frozen portions to the refrigerator the night before you plan to reheat.
• Portion first — Slice before freezing so you can pull out only what you need.
• Label the date — A quick date on the foil saves guesswork later.

Reheating Tips for This Ina Garten-Inspired 1770 House Meatloaf

Reheating the wrong way dries the loaf out fast, so pick your method with care.

• Oven method — Reheat in a 350°F (177°C) oven for 20-25 minutes until heated through; cover loosely with foil to keep moisture in.
• Microwave shortcut — Heat individual slices on high for 1-2 minutes; watch for the edges drying out.
• Air fryer — A few minutes at 350°F (177°C) brings back a slightly crisp glaze on the edges.
• Skillet sear — A quick sear over medium heat refreshes the crust on thick slices without overcooking the center.

Nutrition Value (Per Serving)

Based on 1 serving out of 4 total.

• Calories — 560
• Protein — 42g
• Fat — 32g
• Saturated Fat — 11g
• Carbohydrates — 23g
• Fiber — 2g
• Sugar — 6g
• Sodium — 800mg
• Cholesterol — 185mg

Numbers sit around the middle for a comfort dish like this, with the protein doing most of the heavy lifting. Values are close to estimates and will vary slightly depending on the exact beef ratio and bread you use.

FAQs

Can I freeze this Ina Garten-Inspired 1770 House Meatloaf?

Yes. Wrap the cooled loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

How long does this Ina Garten-Inspired 1770 House Meatloaf last in the fridge?

Stored in an airtight container, it keeps for up to 4 days. Let it cool completely before sealing so condensation doesn’t make it soggy.

Can I use all beef instead of the three-meat blend?

You can. Keep the total weight at 2 pounds and use an 80% lean grind so the loaf doesn’t dry out.

Why is my meatloaf dry?

Usually it’s overmixing or overbaking. Mix only until the ingredients hold together, and pull the loaf at 160°F (71°C) in the center.

What can I use instead of dry red wine?

Beef broth is the easiest stand-in and keeps the flavor savory. Use the same 1/4 cup amount so the moisture level stays right.

How do I know when the loaf is fully cooked?

An instant-read thermometer inserted into the center should read 160°F (71°C). Check at the 55-minute mark and add a few minutes if needed.

Ina Garten-Inspired 1770 House Meatloaf

Print Recipe

Print Recipe

A tender, flavorful meatloaf made with a blend of ground beef, veal, and turkey, seasoned with fresh thyme, garlic, and a touch of Worcestershire. The result is a moist, savory loaf with a golden exterior, perfect for a comforting dinner.

• Author: Anabelle Mclean
• Prep Time: 20
• Cook Time: 55
• Total Time: 75
• Yield: 4 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 pound ground beef (80% lean)
• 1/2 pound ground veal
• 1/2 pound ground turkey
• 1 cup fresh white bread cubes (from 2 slices, crusts removed)
• 1/4 cup good olive oil
• 1/4 cup dry red wine (or substitute beef broth)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 1/2 cup chopped fresh flat-leaf parsley
• 2 large eggs, lightly beaten
• 1 cup chopped yellow onion
• 3 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1/2 cup ketchup
• 1/2 cup beef broth

Instructions

1. Preheat the oven to 325°F (163°C). Line a sheet pan with parchment paper.
2. In a small bowl, combine the bread cubes and olive oil. Let sit for 5 minutes, then mash with a fork until a paste forms.
3. In a large bowl, combine the ground beef, veal, turkey, bread paste, red wine (or beef broth), salt, pepper, thyme, parsley, eggs, onion, garlic, and Worcestershire sauce. Mix gently with your hands until just combined; do not overmix.
4. Transfer the mixture to the prepared sheet pan and shape into a loaf about 10 inches long and 4 inches wide.
5. In a small bowl, whisk together the ketchup and beef broth. Brush the top of the meatloaf with half of the ketchup mixture.
6. Bake for 45 minutes. Remove from oven and brush with the remaining ketchup mixture. Return to oven and bake for 10-15 minutes more, until an instant-read thermometer inserted into the center registers 160°F (71°C).
7. Let the meatloaf rest for 10 minutes before slicing.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap the cooled meatloaf tightly in plastic wrap and aluminum foil; freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 350°F (177°C) oven for 20-25 minutes, until heated through. Alternatively, reheat individual slices in the microwave on high for 1-2 minutes.

Nutrition

• Calories: 560
• Sugar: 6g
• Sodium: 800mg
• Unsaturated Fat: 11g
• Carbohydrates: 23g
• Fiber: 2g
• Protein: 42g
• Cholesterol: 190mg

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