Meatloaf Recipe

A close up of the most perfect meatloaf ever with slices ready to serve

5 from 19 votes

This is the BEST Classic Meatloaf in the game! Tender and juicy on the inside with a sticky and tangy topping, this weeknight meatloaf recipe is super easy to make and so dang delicious!

Prep Time15

Cook Time1

Resting Time10

Total Time1 25

Course: Main Course

Cuisine: American

Servings: servings

Calories: 404kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Meatloaf

1 lb ground beef 85% or 90% lean
1 lb ground pork or another pound of ground beef
1 small yellow onion grated or finely minced
4 garlic cloves finely grated minced
2 large eggs beaten
1 cup breadcrumbs
1 tbsp worcestershire sauce
1 tbsp mustard
1 tbsp Italian seasoning
kosher salt to taste (start with 1 teaspoon and go up to 1 tbsp)
1 tbsp ground black pepper
1 tsp paprika

For the Meatloaf Sauce

3/4 cup ketchup
1/4 cup brown sugar
1/2 tsp cayenne pepper optional

Instructions

For the Meatloaf

Preheat the oven to 350 degrees.
In a large bowl, combine all the ingredients for the meatloaf. Mix well to fully combine everything.
Add meat to a 9x5 loaf pan, gently press meat down to shape evenly. Bake for 40 minutes.

For the Meatloaf Sauce

In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over the meatloaf then return to the oven.
Bake for an additional 15-20 minutes, or until fully cooked through.
Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.

Notes

Let It Rest: Don't cut into that meatloaf right away, y'all! Let it rest for at least 10 minutes so all the juices settle and you don't end up with a dry loaf (or burn your mouth).
Don't Overmix: When you're combining the ingredients, mix just until everything's combined. Overmixing makes the meatloaf dense and tough.
Parchment Paper Hack: Line your loaf pan with parchment paper, leaving the edges hanging over the sides. This makes it super easy to lift the meatloaf out when it's done!
Shape It Gently: When pressing the meat mixture into the pan, don't squish the life out of it. Press too hard and you might end up with a dry, compact meatloaf.

Nutrition