My classic meatloaf recipe is simply the best, for so many reasons! It’s tender and moist thanks to a combination of ground beef and Italian sausage. It has a delicious crust, because it’s hand-formed instead of baked in a pan. And lastly, grating the onion gives every bite of this meatloaf a savory richness that everyone will adore.
Top the meatloaf with a ketchup and brown sugar glaze (the same one I use on turkey meatloaf and mini meatloaves) and skip the loaf pan for an easy, fabulously classic meatloaf that your family will love. The best part of making meatloaf for dinner? Meatloaf sandwiches tomorrow!
Ingredients For Classic Meatloaf
- Meat: I use lean, 90/10 ground beef because it will be mixed with mild Italian sausage, which is fattier. If you want to make an all-beef meatloaf, use 80/20 beef.
- Onion: Grate it with a box grater or use your food processor’s grating attachment. Grated onion is a trick borrowed from this Gryo recipe and it’s a great way to keep meatloaf moist.
- Breadcrumbs: Some folks use panko, but I keep it classic with plain breadcrumbs.
- Eggs: Eggs hold it all together.
- Milk: Whole milk is best, but 2% or even plant-based milks are OK.
- Seasonings: Italian seasoning, Worcestershire, garlic & onion powder, salt and pepper. Because the meatloaf recipe has sausage in it, you don’t have to worry much about adding a lot of additional seasons. Yay!
How To Make Meatloaf
- Mix the topping: Ketchup, brown sugar, and Worcestershire sauce.
- Grate the onion. It’ll be kind of watery, so grate it into a bowl lined with a kitchen towel. Then, grab the corners of the towel and squeeze out any extra onion liquid before adding the onion to the meat.
- Gently mix all the meatloaf ingredients. TIP: I like to mix with my hands, just like you would when making meatballs. Taking care not to overmix will keep your meatloaf from being tough.
- Use your hands to form the meat mixture into a loaf on a lined baking sheet.
- Top the meatloaf with the ketchup glaze.
- Bake for 50 minutes.
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! Using some Italian sausage in my meatloaf recipe is what makes it the best, in my opinion! 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 traps the juices in the meatloaf and makes every bite tender and juicy when you finally do cut into it.
How To Store Leftovers
Store leftover meatloaf in an airtight container in the fridge for up to 4 days. It’s delicious in sandwiches (I do white bread and mayo, sometimes a little ketchup) or you can warm it gently in the oven, OR you can even slice it and warm the slices in a pan over low heat until they’re warmed through.
To Freeze Meatloaf
You can certainly freeze the fully cooked meatloaf. Let it cool and wrap it tightly in plastic wrap and foil. Label it clearly with the date and keep it in the freezer for 2-3 months. You could also freeze any leftover meatloaf in slices to make it easier to defrost a single serving at a time.
What To Serve With Meatloaf
- Mashed potatoes: We’re thinking Roasted Garlic Mashed Potatoes, Classic Mashed Potatoes, or our Crispy Shallot Mashed Potatoes.
- Broccoli: Roasted Broccoli, or Broccolini au Gratin, if you want to get snazzy!
- And for dessert? How about another home cooking classic: Fudgy Brownies.
More Great Meatloaf Recipes
More of My Best Comfort Recipes
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