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meatloaf recipe ina garten
- Total Time: 115 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This Ina Garten-inspired meatloaf offers a rich, savory, and moist meal with a caramelized harissa glaze. It’s a foolproof, family-friendly dish that brings vibrant flavors to your table.
Ingredients
Scale
- 2.2 lbs lean ground beef (80/20 fat content)
- 1 large yellow onion (approx. 200g), finely diced
- 4 cloves garlic, minced
- 2 tablespoons neutral-flavored vegetable oil
- 1.5 cups Panko breadcrumbs
- 2 large eggs, lightly beaten
- 0.5 cup whole milk
- 2 tablespoons unsweetened tomato paste
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon smoked paprika
- 1.5 teaspoons fine sea salt
- 0.5 teaspoon freshly ground black pepper
- 0.25 cup fresh flat-leaf parsley, finely chopped (divided)
- 0.25 cup fresh mint leaves, finely chopped (divided)
- 2 tablespoons harissa paste (for meatloaf)
- 0.5 cup tomato ketchup (for glaze)
- 1 tablespoon harissa paste (for glaze)
- 2 tablespoons date molasses (for glaze)
- 0.5 tablespoon apple cider vinegar (for glaze)
- 2 tablespoons vegetable broth (for glaze)
- 0.5 cup unsalted shelled pistachios, roughly chopped (for garnish)
Instructions
- Prepare Oven and Aromatics: Preheat oven to 375°F (190°C) and grease a 9×5 inch (23×13 cm) loaf pan. Heat vegetable oil and cook onion for 5-7 minutes until softened. Add garlic and cook for 1 minute until fragrant. Cool the aromatics completely.
- Mix Meatloaf Base: In a large bowl, combine ground beef, Panko breadcrumbs, beaten eggs, milk, tomato paste, apple cider vinegar, cumin, coriander, smoked paprika, sea salt, black pepper, half of the fresh parsley, half of the fresh mint, harissa paste (for meatloaf), and the cooled onion and garlic. Mix gently to avoid overmixing, which can lead to tough meatloaf.
- Form and Initial Bake: Transfer the meat mixture to the prepared loaf pan. Shape it evenly, pressing lightly. Bake for 45 minutes until the edges begin to firm up.
- Prepare and Apply First Glaze: While the meatloaf bakes, whisk together all glaze ingredients (ketchup, harissa paste for glaze, date molasses, apple cider vinegar, vegetable broth). After 45 minutes, remove the meatloaf from the oven, carefully drain any excess fat, and brush half of the prepared glaze over the top. Return to the oven and bake for another 15 minutes to allow the glaze to set.
- Final Glaze and Bake: Remove the meatloaf again, drain any fat, and brush the remaining glaze over the top. Bake for an additional 15-20 minutes, or until the internal temperature reaches 160°F (71°C) and the glaze is caramelized.
- Toast Garnish and Rest: In a dry skillet, toast the chopped pistachios for 3-5 minutes until fragrant and lightly browned, watching carefully to prevent burning. Remove the cooked meatloaf from the oven and let it rest for 10 minutes before slicing to allow the juices to redistribute.
- Serve and Garnish: Transfer the rested meatloaf to a cutting board, slice into thick portions, and serve warm. Garnish with the toasted pistachios and the remaining fresh parsley and mint.
Notes
For quick prep, use pre-chopped onions and garlic, or prepare the mixture the night before and refrigerate. For extra moisture, add a tablespoon of milk or beef broth. For a spicier kick, add red pepper flakes to the glaze.
- Prep Time: 25 minutes
- Cook Time: 80 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American (with Middle Eastern influence)
Nutrition
- Serving Size: 1 slice (125 g)
- Calories: 380 calories
- Sugar: 18 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg