I love this recipe because the combination of beef, veal, and a gently flavored third meat creates a perfectly balanced, juicy texture. The fresh herbs add brightness, and the finely processed panko helps keep the loaf light instead of dense. What really makes this dish stand out for me is the garlic sauce—silky, savory, and full of flavor. It’s a comforting classic with a gourmet twist.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the meatloaf: 2 tablespoons olive oil 2 cups onion, chopped (1 large) 1 1/2 cups celery, small-diced (2 stalks) 1 pound ground beef 1 pound ground veal 1 pound ground lamb 1 tablespoon parsley, fresh, chopped 1 tablespoon thyme, fresh, chopped 1 tablespoon chives, chopped, or green onions 3 large eggs 2/3 cup whole milk 2 tablespoons kosher salt 1 tablespoon black pepper, freshly ground 2 1/2 cups panko bread crumbs
For the Garlic Sauce: 3/4 cup olive oil 10 cloves garlic, peeled 2 cup chicken stock 3 tablespoons butter 1/2 teaspoon kosher salt 1/4 teaspoon black pepper, freshly ground
Directions
I begin by preheating my oven to 350 degrees F. In my largest sauté pan, I heat the olive oil and cook the chopped onion and celery for 5–8 minutes, until the onions are soft but not browned. I set them aside to cool slightly.
In a large bowl, I combine the ground beef, veal, lamb, parsley, thyme, chives, eggs, milk, salt, and pepper. I process the panko in a food processor until very fine, then add it to the bowl along with the cooked onion mixture. I mix everything gently with my hands, being careful not to overwork the meat so it stays tender.
I line a large sheet pan with parchment paper and pat the meat mixture into a flat rectangle. Then I shape it into a cylinder about 15 inches by 6 inches. I bake the meatloaf for 40–50 minutes, or until it reaches an internal temperature of 155–160 degrees F. After baking, I let it rest for a few minutes before slicing.
For the garlic sauce, I combine the olive oil and garlic in a small saucepan and bring it to a boil. I reduce the heat and simmer for 10–15 minutes, until the garlic turns light golden. I strain out the oil and save it for another use. With the garlic still in the saucepan, I add the chicken stock and butter, bring it to a boil, then continue boiling for 35–40 minutes until slightly thickened. I smash the garlic with a fork and season with salt and pepper. I ladle the warm garlic sauce over each slice of meatloaf.
Servings and Timing
This recipe makes 12 servings. It requires about 10 minutes of prep time, 1 hour 30 minutes of cook time, and a total of approximately 1 hour 40 minutes from start to finish.
Variations
I sometimes add a dash of Worcestershire sauce to deepen the flavor. When I want a more herb-forward loaf, I increase the parsley or add rosemary. I’ve also shaped the mixture into two smaller loaves when I need a shorter cook time.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to four days. This meatloaf freezes well, so I often wrap slices individually and freeze them for up to three months. To reheat, I warm slices gently in the oven or microwave, adding a spoonful of garlic sauce to keep them moist.
FAQs
Can I prepare the meatloaf ahead of time?
Yes, I assemble the loaf and refrigerate it overnight, then bake the next day.
Can I use dried herbs instead of fresh?
Yes, I substitute about one-third the amount when using dried.
How do I prevent the meatloaf from getting dense?
I mix gently by hand and avoid compacting the mixture too much.
Can I bake this recipe in a loaf pan?
Yes, although baking it free-form gives better browning.
Why process the panko?
It helps create a smoother texture and prevents large crumbs in the finished loaf.
Can I double the recipe?
Yes, I prepare two loaves and bake them on separate sheet pans.
What side dishes go well with this?
I enjoy mashed potatoes, roasted vegetables, green beans, or buttered noodles.
Can I freeze the meatloaf?
Yes, both baked and unbaked versions freeze well.
Can I freeze the garlic sauce?
Yes, I store it in small containers and thaw gently before reheating.
How do I know when the meatloaf is done?
I check for an internal temperature of 155–160 degrees F.
Conclusion
I love making this Ina Garten–inspired meatloaf because it balances homey comfort with a touch of elegance. The moist, flavorful meat and the rich garlic sauce create a dish that always feels special. Whether I’m serving it for a cozy night in or a family gathering, this meatloaf is a reliable favorite that never fails to impress.
A tender, richly flavored meatloaf inspired by Ina Garten, made with a blend of beef, veal, and lamb and finished with a luxurious garlic sauce for an elegant yet comforting dish.
Total Time:1 hour 40 minutes
Yield:12 servings
Ingredients
For the Meatloaf:
2 tablespoons olive oil
2 cups onion, chopped (1 large)
1 1/2 cups celery, small-diced (2 stalks)
1 pound ground beef
1 pound ground veal
1 pound ground lamb
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon chives or green onions, chopped
3 large eggs
2/3 cup whole milk
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 1/2 cups panko bread crumbs, processed finely
For the Garlic Sauce:
3/4 cup olive oil
10 cloves garlic, peeled
2 cups chicken stock
3 tablespoons butter
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Instructions
Preheat oven to 350°F (175°C). Heat olive oil in a sauté pan and cook onions and celery for 5–8 minutes until softened. Let cool slightly.
In a large bowl, combine ground beef, veal, lamb, parsley, thyme, chives, eggs, milk, salt, and pepper.
Process panko in a food processor until very fine. Add panko and cooled onion mixture to the meat. Mix gently by hand until combined.
Line a sheet pan with parchment and shape the meat mixture into a 15×6-inch loaf. Bake 40–50 minutes, until internal temperature reaches 155–160°F.
Let meatloaf rest before slicing.
For the garlic sauce, combine olive oil and garlic in a saucepan. Bring to a boil, then simmer 10–15 minutes until garlic is lightly golden. Strain and reserve oil.
Return garlic to the saucepan with chicken stock and butter. Boil 35–40 minutes until slightly thickened. Smash garlic with a fork and season with salt and pepper.
Serve warm garlic sauce over meatloaf slices.
Notes
Add Worcestershire sauce for deeper flavor.
Increase herbs or add rosemary for a more herb-forward loaf.
