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Incredible 1770 House Meatloaf Recipe (Easy & Delicious)

1770 House Meatloaf

A classic Ina Garten-inspired meatloaf made with ground chuck, thyme-seasoned onions, Worcestershire sauce, and breadcrumbs. It bakes into a tender, flavorful loaf that is perfect for a comforting family dinner.
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Prep Time 20 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Onion Mixture
  • 1 tablespoon Olive oil
  • 3 medium onions, about 3 cups Yellow onions, finely chopped
  • 1 teaspoon Fresh thyme leaves, chopped
  • 2 teaspoons Kosher salt
  • 1 teaspoon Freshly ground black pepper
  • 3 tablespoons Worcestershire sauce
  • 1/3 cup Canned chicken stock or chicken broth
  • 1 tablespoon Tomato paste
Meatloaf
  • 2 1/2 pounds Ground chuck, preferably about 81% lean
  • 1/2 cup Plain dry breadcrumbs
  • 2 eggs Extra-large eggs, beaten

Method
 

Step-by-Step
  1. Preheat the oven to 350°F (175–177°C). Line a sheet pan with parchment paper so the shaped loaf can be transferred and served easily.
  2. Heat the olive oil in a medium sauté pan over medium-low heat. Add the chopped onions, thyme, kosher salt, and black pepper, then cook for 8–10 minutes, stirring occasionally, until translucent but not browned.
  3. Remove the pan from the heat and stir in the Worcestershire sauce, chicken stock, and tomato paste. Let the onion mixture cool slightly before combining it with the eggs and meat.
  4. Place the ground chuck, breadcrumbs, beaten eggs, and slightly cooled onion mixture in a large bowl. Mix gently with a fork or clean hands just until the ingredients are combined.
  5. Shape the mixture into a rectangular loaf on the parchment-lined sheet pan. Keep the loaf together without packing it tightly, since compacting the meat can produce a dense texture.
  6. Bake for 1 to 1 1/4 hours, until cooked through. Check the center with an instant-read thermometer and verify that the ground beef reaches 160°F for current food-safety practice.
  7. Remove the meatloaf from the oven and let it rest for about 10 minutes. Slice with a sharp knife and serve while warm.

Notes

The original commonly published version does not include a ketchup glaze. Use ground chuck rather than very lean beef for better moisture, mix lightly to avoid a tough loaf, and refrigerate leftovers promptly in a covered container.