The best Meatloaf made with both lean ground beef and Italian sausage, then coated with a sweet and tangy glaze. Tender, juicy, so flavorful, and slices without crumbling. This classic Meatloaf Recipe is where it’s at!
Serve this easy meatloaf with mashed potatoes and a side of roasted green beans or broccoli for a fantastic complete meal.
Classic Easy Meatloaf Recipe
Word on the street is that Meatloaf is just a giant rectangular hamburger. This hurts. It’s really not, you guys. Yes, they’re both made with beef, and yes, you can slice meatloaf and serve it on a bun (leftover meatloaf sandwiches, anyone? Sign me up.) But that’s where the similarities stop.
Meatloaf is made with egg and some type of binder like breadcrumbs, oatmeal, or cracker crumbs, baked in a loaf pan, and coated with a glaze. A slice of meatloaf can be enjoyed all on its own, but a hamburger without toppings? Not so much.
This is our go-to meatloaf recipe. It’s easy to prep, affordable, nothing weird or fancy about it. Just classic ingredients that result in a juicy, tender, super flavorful loaf!
Meatloaf Ingredients
Meatloaf is incredibly versatile and loved by so many, which explains why there are a million recipes for it. Here’s what you’ll need for our meatloaf recipe:
(Scroll below to the printable recipe card for details and measurements.)
- Meat: We use both lean ground beef (85% fat) and also Italian sausage. The combination makes the best tasting and juiciest loaf.
- Onion: Very finely minced or grated onion is a key element in meatloaf. Not only does onion provide great flavor, the oats will soak up the onion juices and expand while baking, making the meatloaf nice and tender.
- Garlic: For aromatics and flavor.
- Eggs: Eggs help with structure, acting as a binder that holds it all together.
- Oats: Instead of breadcrumbs or cracker crumbs for the filler, we prefer quick-cooking oats.
- Milk: The oats soak up the milk, which is necessary for moisture in meatloaf.
- Parmesan: For flavor. Freshly grated off the block. Avoid pre-grated cheese in the tub.
- Ketchup: For sweet, tanginess.
- Worcestershire sauce: Adds depth of flavor, and balances out the sweet, savory, and tangy taste.
- Seasonings: Fresh parsley, dried Italian seasoning, kosher salt, pepper, and paprika.
- Meatloaf glaze: The wonderful sweet and tangy glaze is a combination of ketchup, mustard, apple cider vinegar, brown sugar, garlic powder, onion powder, salt, and pepper.
Tips for THE BEST Meatloaf
- Choose the right meat: Use ground beef that is 85% lean and Italian sausage. The combination of these two, in addition to the other ingredients, will produce the juiciest loaf. All ground beef can be used, if preferred.
- Grate the onion: No need to sauté the onion first if you grate or very finely dice it. By doing this, it will cook through and the oats will soak up the onion juices, creating necessary moisture.
- Do not overmix: Bring all the ingredients together, but don’t over-mix or you’ll end up with dense meatloaf that’s tough.
- Use a loaf pan: Using a loaf pan allows the meatloaf to hold its shape, cook more evenly, and remains moist since the juices stay locked in.
- Press gently into the loaf pan: Press gently, but compactly into the loaf pan which helps hold its shape and prevents it from falling apart once sliced.
- Line your loaf pan: Using parchment paper to line the loaf pan with two edges hanging over will make the meatloaf so much easier to remove.
- Do you cover meatloaf when baking? No, you want the meatloaf to brown on top and the glaze to caramelize. If you notice the loaf is browning too quickly, loosely tent with foil toward the end, but before you apply the glaze.
- Let the meatloaf rest: After it’s done baking, let the loaf rest for 10 minute before slicing. Much like letting a roast or steak rest, it allows the juices to set.
How to Make Meatloaf
Making this meatloaf recipe is so so easy and a great weeknight dinner. Here’s a brief summary:
(Don’t miss the video and detailed printable recipe card below.)
- Mix all the ingredients together, except the glaze.
- Add meat mixture to a parchment-lined 9×5 loaf pan, gently pressing to shape evenly.
- Bake at 375 degrees F, uncovered, for 40 minutes and then drain off the fat that has surfaced.
- Prepare the glaze and spread over the meatloaf; return to the oven to caramelize for another 15-20 minutes.
- Let rest, then slice and serve!
What temperature is meatloaf done? The internal temperature of cooked meatloaf should be 160 degrees F.
How long to cook meatloaf? At 375 degrees F, a 3-pound meatloaf like this one will take between 60-75 minutes to reach an internal temperature of 160 degrees F. (Note: If using a smaller loaf pan than 9×5, that means the meatloaf will be taller/thicker, which will require a longer cooking time.)
Make Ahead and Storing Leftovers
- Make ahead: You can easily prepare the raw meatloaf up to 1 day ahead of time. Simply form the mixture in the pan, cover with plastic wrap, and refrigerate. When it’s close to dinner time, uncover it and let it come to room temperature before baking.
- Storing leftovers: Allow to cool completely, then wrap tightly in foil or place in an airtight container and transfer to the refrigerator. It will keep 3-4 days.
- Can you freeze meatloaf? Yes, meatloaf freezes very well either cooked and cooled or formed and raw. Wrap tightly in plastic wrap, again in foil, then transfer to a freezer-safe Ziploc bag. All of this will help prevent freezer-burn. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge and then bake or reheat.
- How to reheat meatloaf: Place leftover meatloaf in a shallow oven-safe baking dish with 1 to 2 tablespoons of beef broth (or water) to avoid it from drying out. Cover the dish with foil. Transfer to a preheated 250 degree F oven for 25-30 minutes or until the meatloaf is warmed through.
What to Serve with Meatloaf
Serving meatloaf over creamy mashed potatoes is a dynamic duo if ever there was one. For a lower carb option, mashed cauliflower is also great. We also like to serve a couple slices alongside roasted carrots or roasted green beans, plus a simple side salad. That’s a plate of pure, wonderful comfort food. Make sure to leave a little for sandwiches the next day!
More Comfort Food Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Best Classic Meatloaf
Ingredients
For the Meatloaf
- 1 pound lean ground beef (85% fat)
- 1 pound Italian sausage
- 1 small sweet onion , very finely minced or grated
- 3 cloves garlic , minced
- 2 large eggs , lightly beaten
- 3 tablespoons ketchup
- 3 tablespoons finely chopped parsley
- 3/4 cup quick-cooking oats
- 1/3 cup whole milk
- 1/4 cup freshly grated Parmesan cheese
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons dried Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
For the Glaze
- 3/4 cup ketchup
- 2 teaspoons mustard
- 1 1/2 teaspoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375 degrees F. Line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, add all of the ingredients for the meatloaf. Mix thoroughly to combine.
- Add meat to the loaf pan; gently press meat down and shape evenly.
- Transfer to the oven and bake for 40 minutes.
- Drain off some of the fat that has surfaced.
- In a small bowl, mix all of the ingredients together for the glaze; spread over meatloaf, then return to oven and bake additional 15-20 minutes (or until an internal temperature of 160 degrees F is reached.)
- Remove from the oven and rest for 10 minutes before slicing.
- Serve with mashed potatoes and a veggie. Drizzle with the baking juices from the pan, if desired.
This is my go-to recipe for meatloaf. My husband loves it so much, that this one stays in our regular meal rotation. (:
I’ve made many meatloaf recipes over the years but this is the first where there was a combination of pork and beef – we all loved it!
This meatloaf was absolutely delicious!!
My family loves this recipe, it has earned a place in our regular rotation. (:
Perfect in every way! Loved it
Another winner Amy! This was simple to make and came out moist and flavourful. My wife said : ” it’s juicy like real meatloaf ! “
I have made my fair share of meatloaf in my day. I had to use turkey hamburger and turkey sausage due to medical diet. I habe t tell you that this recipe has just the right amount of everything to give it a great meatloaf taste. This is now my go to rwxipe. Thank you!!!
Outstanding! I found the sausage flavor strongly predominant over the beef, and I loved that–it gave this meatloaf a different (and delicious) spin. One of the ways I ate it was to top a few slices with sliced hardboiled eggs and then with green hot sauce. Oh, boy!!!
One of the best I made. My go to recipes
We really liked this recipe. I liked everything about it. Especially that it held so well together. I had to use plain breadcrumbs as I was out of oats.
We loved the full flavor of this meatloaf. I followed all ingredients except the I used breakfast sausage. Next time I will use Italian sausage. The topping was so good.
Amy, I doubled the recipe on this last night and made it for the first time~ Delicious and perfect comfort food for a raining and cold evening!!!! Thanks for posting!
Yay! I’m so glad you guys enjoyed it!
I’m looking forward to trying this. I’ve always made meatloaf the way my mother did, tearing bread into small pieces. I’ve heard of using oatmeal but never tried it.
I am a meatloaf fanatic. I can never get enough of it. This looks absolutely amazing.
I LOVE meatloaf, but I never remember to make it! Thank you for this delicious recipe!
Adding the veggie juices sounds like a great boost of nutrients!
I added in some shredded carrots. Loved this recipe.
I added in some V8 juice, but otherwise didn’t change anything. Will definitely make this again.
What a fantastic idea to add oats to meatloaf; this is how I will make it from now on. Loved the extra fiber and how it makes the meatloaf gluten free, whether intended or not. Completely delicious!!
This is THE BEST meatloaf I have ever eaten!
Haha. I love what you said about trying to make it pretty. You’re brave to have even tried! It may not be pretty but at least it’s not disgusting looking like most meatloafs (this is supposed to be a compliment! ;)) so awesome job!
This blew the pants off of the meatloaf recipe I’ve been using for years. Cold sandwiches the next day were amazing, too. Thank you!!
I love meatloaf, but have never made my own and only ever think about it when I see how fabulous someone else’s looks.