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Classic Meatloaf

April 1, 2025 / By Holly Erickson & Natalie Mortimer

Easy and classic, this homemade meatloaf recipe is the best we’ve ever made. Meaty, tender and juicy, it’s a family favorite, and the leftovers are great, too!

Sliced meatloaf on a serving tray, topped with a glossy, savory sauce that perfectly complements its tender interior.
Photography by Gayle McLeod

Our classic meatloaf recipe is so tender and always moist thanks to a combination of ground beef and Italian sausage. Using a little sausage in the meatloaf makes it so flavorful and rich, it’s one of our favorite tricks for big flavor without much effort. Grated onion is another way we load this meatloaf up with flavor! Grating the onion makes it really melt into the meatloaf as it bakes, giving every bite a savory richness that everyone will adore. A glaze made of ketchup and brown sugar tops the meatloaf — just like we use on our delicious Turkey Meatloaf and Mini Meatloaf recipes — for even more deliciousness. And the best part of making meatloaf for dinner? Meatloaf sandwiches for dinner tomorrow! 

Ground beef, breadcrumbs, onions, eggs, herbs, and spices neatly arranged, ready to create a classic, savory meatloaf.

Key Ingredients For Classic Meatloaf

  • Meat: We use 90/10 ground beef (which is pretty lean) because it’s combined with mild Italian sausage, which is fattier (and delicious!). 
  • Onion: Grate it with a box grater or use your food processor’s grating attachment. Grated onion is a trick we borrowed from our Gryo recipe and there’s just no going back. 
  • Breadcrumbs: Some folks use panko breadcrumbs, but we keep it classic with plain breadcrumbs. 
  • Eggs: The binder! Eggs hold it all together (much like you). 
  • Milk: Whole milk is best, but if you’ve only got 2%, use that. If you can’t do dairy, a rich, plant-based milk is OK. 
  • Seasonings: Italian seasoning, Worcestershire, garlic & onion powder, salt and pepper. Because our recipe has sausage in it, you don’t have to worry much about adding a lot of additional seasons. Yay! 
Ketchup, brown sugar, and Worcestershire sauce blending together in a bowl to create a tangy, sweet meatloaf topping.
Ground beef, breadcrumbs, onions, eggs, and spices being mixed together in a bowl to create a flavorful meatloaf mixture.

How To Make Meatloaf

  1. Mix the topping: Ketchup, brown sugar, and Worcestershire sauce.
  2. Grate the onion. It’ll be kind of watery, so we like to grate it into a bowl lined with a kitchen towel. That way, you can grab the corners and squeeze out the liquid before adding the onion to the meat.  
  3. Use your hands to gently combine the onion with all of the other meatloaf ingredients.
  4. Form it into a loaf on a lined baking sheet
  5. Cover the meatloaf with the ketchup glaze topping. 
  6. Bake for 50 minutes. 
A perfectly formed meatloaf on a parchment-lined baking sheet, being brushed with a savory, sweet sauce for added flavor.
Golden-brown meatloaf on a parchment-lined baking sheet, freshly out of the oven, ready to be sliced and served.

Tips For The BEST Meatloaf

  • No loaf pan: Form the meatloaf into a loaf with your hands (use the damp-palms trick that we’ve talked about in all our Meatball Recipes to keep your hands clean). Then, bake the meatloaf on a sheet pan just like that (the same technique we use for mini meatloaves). Why? It’ll bake more evenly, get a delicious outer crust, and taste WAY better.
  • Make it moist: That ketchup glaze topping doesn’t just taste good, it tastes great!
  • Make it so tender: mix the meatloaf with your hands so that you don’t accidentally overmix it. Overmixing will make the meat tough.
  • Use two kinds of meat! While you could use all beef if you prefer (if you do, use 80/20 ground beef so that the meatloaf is super moist), we think that using Italian sausage for part of the meat makes our meatloaf recipe just a little better than all the rest. It adds richness, moisture and a next-level flavor that’s hard to beat. 
  • Let it rest: A ten minute rest may not seem essential, but it actually serves a really important function! It’ll trap the juices in the meatloaf and ensure that every bite is super tender and juicy when you finally do cut into it. 
Sliced, tender meatloaf on a serving tray, accompanied by perfectly cooked broccoli for a wholesome, balanced meal.

What To Serve With Meatloaf

Sliced, tender meatloaf on a serving tray, accompanied by perfectly cooked broccoli for a wholesome, balanced meal.

More Classic Comfort Food

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Classic Meatloaf Recipe

  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  50 min
  • Calories:  286

Ingredients

  • ¼ cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • ½ yellow onion grated
  • 1 ½ pounds 90/10 ground beef
  • 8 ounces mild Italian sausage, ground or casing removed
  • ¾ cup breadcrumbs
  • 2 large eggs, beaten
  • ¾ cup whole milk
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon freshly cracked black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Method

  1. Preheat the oven to 350°F with a rack in the center position. Line a rimmed sheet pan with parchment or foil.

    Ground beef, breadcrumbs, onions, eggs, herbs, and spices neatly arranged, ready to create a classic, savory meatloaf.
  2. In a small bowl, combine the ketchup, brown sugar, and 1 tablespoon of the Worcestershire sauce.

    Ketchup, brown sugar, and Worcestershire sauce blending together in a bowl to create a tangy, sweet meatloaf topping.
  3. Place the grated onion in a clean kitchen towel and wring out any excess liquid. Transfer the onion to a large bowl. Add the ground beef, sausage, breadcrumbs, eggs, milk, salt, Italian seasoning, pepper, garlic powder, onion powder, and the remaining 1 tablespoon of Worcestershire. Mix well, then transfer to the center of the prepared sheet pan. With wet hands, form the mixture into an 8 x 4-inch loaf. Rub the meatloaf with the brown sugar mixture until coated.

    A perfectly formed meatloaf on a parchment-lined baking sheet, being brushed with a savory, sweet sauce for added flavor.
  4. Bake until the internal temperature reaches 165°F on an instant-read thermometer, about 50 minutes. Let rest for 10 minutes before serving. 

    Sliced, tender meatloaf on a serving tray, accompanied by perfectly cooked broccoli for a wholesome, balanced meal.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 286
  • Protein 25 g
  • Carbohydrates 13 g
  • Total Fat 14 g
  • Dietary Fiber 0 g
  • Cholesterol 123 mg
  • Sodium 839 mg
  • Total Sugars 7 g

Classic Meatloaf

Questions & Reviews

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  • Zoe

    Even better than my mom's growing up! Shhh don't tell her.

    Thanks Zoe! So glad you like it and your secret is safe with us!