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This is really it, the BEST Meatloaf you’ll ever make! It’s perfectly moist, packed with all of the classic flavors you know and love, and made delicious with an incredible savory ketchup sauce on top. A timeless, kid-friendly entree that’s always great for dinner!
I’ve re‑tested this meat loaf over a dozen times, using an instant read thermometer nails a juicy, sliceable 160°F center every time. Just 10 minutes of prep time. A quick ketchup–brown sugar–Worcestershire glaze keeps it classic and juicy; rest 10-15 minutes for perfect slices.
We love budget-friendly ground beef to make our meatloaves and this Easy Salisbury Steak with Mushroom Gravy!
Table of Contents
- Why You Will Love It
- Simple Ingredients for Kellie’s Meatloaf
- How to Make the Best Meatloaf
- Meatloaf Cook-Time Chart (350°F / 175°C)
- Kellie’s Tips for Perfect Meatloaf Recipe
- How to Store Leftovers
- How to Make Meatloaf in Advance
- Best Sides for Meatloaf
- Best Meatloaf Recipe
- Tried it? Tap ★★★★★ to rate
- Check out more of my easy family dinners!
Have never liked ketchup-topped meatloaf, but you have changed my mind – this recipe is truly delicious – and love watching your video.
– MAC
Thanks !
Why You Will Love It
On a busy weeknight when you just need something classic and hearty on the table that you know your family will love, recipes like this are the ones to turn to for cozy comfort food. The best meatloaf recipe comes together with minimal prep work and simple, budget-friendly ingredients like ground beef, most of which you likely already have in your kitchen right now.
One of my favorite things about serving up some all-American meatloaf is knowing that kids will actually eat it! When it comes to kid-friendly recipes, this easy meatloaf recipe is always a hit. It’s simple, filling, and a great way to sneak protein onto even the pickiest eater’s plate. We love it so much we made an Easy Crockpot Meatloaf to get dinner on the table when we can’t be home all day.
Simple Ingredients for Kellie’s Meatloaf
- Meat – I used a combination of lean ground beef, like an 80/20 ground beef, and sausage. The sausage lends extra flavor and keeps it juicy. If you don’t like the flavor of sausage you can substitute it with ground pork or additional ground beef.
- Onion – I opt for a sweet onion here but you can use a regular yellow onion.
- Garlic – Sautéed with the onion, this adds other level flavor. Feel free to add more garlic if you’re a fan.
- Eggs – Make sure they’re room temperature and lightly whisked before adding to your meat mixture.
- Breadcrumbs – I like to use Panko breadcrumbs for a lighter less dense meatloaf. They give your meatloaf the best texture.
- Tomato Paste – Caramelized slightly with the vegetables, tomato paste adds a rich depth of flavor.
- Worcestershire Sauce – A must have for the extra meaty flavor, you can substitute Worcestershire sauce with soy sauce, liquid aminos or fish sauce.
- Seasoning – Italian Seasoning, kosher Salt and black pepper are all you need. You can also add garlic powder, onion powder and smoked paprika for extra flavor, if you prefer. I suggest using 1/2 teaspoon each.
- Meatloaf Sauce – To make the meatloaf glaze you’ll need brown sugar, ketchup and apple cider vinegar. You can use light brown sugar or dark brown sugar.
For the full ingredient list and instructions, see the recipe card below.
How to Make the Best Meatloaf
Follow these quick and simple steps to make a classic meatloaf with my tangy glaze. Scroll to the bottom of this post for more detailed instructions!
- Mix. Combine the ground beef, sausage, onions, garlic, egg, bread crumbs, tomato paste, Worcestershire sauce and meatloaf seasoning in a large bowl. Mix until just combined.
- Make the glaze. In a small bowl, whisk together the ingredients for the glaze until smooth.
- Form the meatloaf. Shape the ground meat mixture into a loaf shape in a baking dish or rimmed baking sheet. Spoon about half of the glaze all over the meatloaf, then brush it to make sure it fully covers the entire surface area. (Alternatively, you can cook the meatloaf in a loaf pan but we prefer to use a baking dish so the sides get browned, too.)
- Bake. Bake the meatloaf at 350°F for about an hour and a half or until the internal temperature reaches 160˚F on an instant read thermometer.
- Let it cool. It’s going to be HOT when it comes out of the oven! Let it cool for about 15 minutes before slicing and serving to ensure a juicy meatloaf.
Serve the meat loaf cut into individual slices on top of mashed potatoes.
If you don’t want to make the glaze, you can top your meatloaf with your favorite bbq sauce.
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Meatloaf Cook-Time Chart (350°F / 175°C)
Cook to 160°F (71°C) internal, times are estimates and vary by oven, pan, and loaf shape. A thermometer is your best friend. Approximate bake times for beef or beef/sausage blends.
| Loaf Size | Free-Form on Sheet Pan | In Loaf Pan |
|---|---|---|
| 1 lb (450 g) | 40–50 min | 45–55 min |
| 1½ lb (680 g) | 45–55 min | 50–60 min |
| 2 lb (900 g) | 55–65 min | 60–75 min |
| 2½ lb (1.1 kg) | 65–75 min | 70–85 min |
| 3 lb (1.36 kg) | 75–90 min | 85–100 min |
| Tip: Free-form loaves bake a bit faster and develop crispier edges thanks to better airflow. Always rest 10–15 minutes before slicing. | ||
Kellie’s Tips for Perfect Meatloaf Recipe
- Use homemade ketchup. It’s so much easier to whip up than you may think and really lends the best flavor to the glaze! Check out my favorite recipe for homemade ketchup for more info.
- Don’t over-mix. When making the meatloaf mixture, it’s important to just mix all of the ingredients together until combined. If you over-mix it, the meatloaf will become very tough once it’s baked.
- Check the temperature. The most effective way to make sure your meatloaf is fully cooked is to use a meat thermometer. Inserted into the thickest part of the meatloaf, the thermometer should read 160°F when the meatloaf is fully cooked.
- Use a panade. Soaking the breadcrumbs in milk is a classic technique which keeps the meatloaf moist and tender.
- Shape matters: For crisp edges, free‑form a loaf on a sheet pan; for softer sides, use a loaf pan.
- Fat balance: Use 80/20 ground beef (or add a splash of milk with leaner meat) for moisture.
- Finish like a pro: Bake to 160°F, then rest 10-15 minutes before slicing with a serrated knife.
How to Store Leftovers
Refrigerator: Store cooked meatloaf (whole or slices) in airtight containers up to 3-4 days.
Freeze (cooked): Wrap whole loaf or slices tightly and freeze up to 2-3 months.
Freeze (raw): Shape, wrap, and freeze the uncooked loaf up to 2-3 months; thaw overnight in the fridge before baking.
Reheat – Oven (best texture): 300°F. Whole loaf wrapped in foil 20-30 min; slices wrapped or covered 10-15 min, until warmed through.
Reheat – Air Fryer: 325°F, slices 5-7 min (cover loosely with foil for the first few minutes to prevent drying).
Reheat – Microwave (fastest): 50–70% power, 1-2 min per slice; cover with a damp paper towel to retain moisture.
Food safety: Always ensure leftovers reach 165°F when reheated.
Leftover meatloaf is fabulous the next day in our favorite Meatloaf Sandwich!
How to Make Meatloaf in Advance
For an easy dinner, you can assemble this homemade meatloaf recipe in advance. Wrap the meatloaf tightly in plastic wrap and then wrap in aluminum foil or transfer to a zip-top freezer bag. Freeze the uncooked meatloaf for up to 3 months.
Bake the meatloaf from frozen as directed for 1 hour and 30 minutes or until the internal temperature reaches 160˚F on a meat thermometer.
Best Sides for Meatloaf
There are SO MANY sides that pair well with meatloaf! Some of my favorites include creamy mashed potatoes with some homemade brown gravy, oven roasted baby potatoes or something fresher like simple steamed broccoli. Or try Best Scalloped Potatoes Recipe, they’re creamy and dreamy.
Best Meatloaf Recipe
Equipment
- 1 baking dish
- chef's knife
- cutting board
- basting brush
Ingredients
- 1 1/2 pound lean ground beef
- 1/2 pound Italian sausage, casing removed
- 1 cup diced sweet onion
- 1 garlic clove, minced
- 2 eggs
- 1 cup panko bread crumbs
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
Meatloaf Sauce
- 1 cup ketchup
- 1 cup light brown sugar
- 1/4 cup balsamic vinegar
- 1 tablespoon dijon mustard
Instructions
- Preheat oven to 350˚F.
- In a medim bowl, combine the ground beef, sausage, onion, garlic egg, bread crumbs, tomato paste, Italian seasoning, Worcestershire sauce, salt and pepper until well blended. Do not over mix.
- In a small bowl, whisk together the ketchup, brown sugar, vinegar and mustard.
- Arrange the meatloaf in a 9×13 inch baking dish coated with cooking spray and form into a loaf approximately 9 inches by 5 inches.
- Spoon half the glaze over the meatloaf to coat brushing the entire surface to cover.
- Bake the meatloaf at 350 degrees for 1 1/2 hours or until an instant read thermometer reads 160˚F.
- Cool for 15-20 minutes.
- Slice and serve.
Video
Notes
- Use a panade which is made by soaking breadcrumbs in milk.
- Mix just until combined, don’t overmix which will result in dense meatloaf.
- Free-form on a rimmed baking sheet or baking dish for airflow and a crust.
- Rest 10–15 min for firm slices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Overmixing compresses the proteins. Hydrate breadcrumbs with milk (panade) and mix just until combined.
Use a proper binder ratio (eggs + panade) and let the loaf rest 10-15 minutes before slicing so it sets.
Loaf pan gives softer sides and is juicier; free‑form provides better browning and less steaming. Choose based on texture preference.
Beef and pork meatloaf is done at 160°F in the center; use an instant‑read thermometer. Poultry substitutions should reach 165°F.
Brush on halfway through baking, then again in the last 5–10 minutes; a slightly thicker glaze clings better.
Use a sheet pan with a rack (free‑form) so fat can drip away, or tilt and spoon off excess fat from a loaf pan mid‑bake.
Absolutely, assemble the meatloaf, cover, and refrigerate up to 24 hours, then bake. Or freeze raw up to 3 months and thaw overnight before baking.
Have never liked ketchup-topped meatloaf, but you have changed my mind – this recipe is truly delicious – and love watching your video.
Thanks !
Thank you so much! I’m so happy you gave it a try.
This looks so good. I love the glaze
Recipe
Thank you so much!
This looks absolutely delicious. Like the ingredients in this glaze for the topping.
Going to make this ASAP!