Traditional Meatloaf Recipe

This from-scratch Traditional Meatloaf Recipe is built on pantry staples, a bold homemade seasoning blend, and one simple 3-ingredient glaze. It's a no-fuss weeknight dinner that feeds a crowd and makes even better leftovers the next day.

My dad used to have a theory about restaurants. If meatloaf was on the menu, that was always what he ordered on the first visit. His thinking was that if a kitchen can get meatloaf right - properly seasoned, juicy, not a dense brick - they probably know what they're doing everywhere else. I still follow his lead on this. And maybe it's also why we've always loved making it at home. (See my Lipton Onion Soup Meatloaf, Mini Meatloaf Recipe, and Mediterranean Turkey Meatloaf for just a few examples of my meatloaf obsession!)

This traditional meatloaf recipe is my from-scratch version of the classic: a beef-and-pork blend, plenty of seasoning, and a simple ketchup-Worcestershire glaze that bakes up glossy and tangy-sweet. No soup mix, no complicated steps, just everyday ingredients mixed by hand, shaped on a baking sheet, and baked until juicy, tender, and sliceable.

Why You'll Love This Recipe

• Made entirely from scratch. Instead of a seasoning packet, this recipe uses a homemade meatloaf seasoning blend, which means you control the salt level and can dial up any flavor you want.
• Pantry staples, genuinely budget-friendly. Ground beef, ground pork, breadcrumbs, eggs, milk, ketchup, and Worcestershire sauce. Most of this is already in your kitchen, and the two-pound loaf feeds eight people for not much money. Good news for all of us.
• A great make-ahead meal. Mix the meatloaf ingredients, shape the loaf, cover it, and stash it in the fridge until you're ready to cook. It goes from fridge to oven when guests arrive - no last-minute scramble.
• Leftovers worth hiding. Day-two meatloaf in a sandwich, on good bread with a little extra glaze, is genuinely one of the best things you can make with what's left. I won't tell you I've hidden a few slices in the back of the fridge so I could have them for lunch. (I will tell you it's worth doing.)

Key Ingredients

The ingredients here are pantry-simple - a few things worth calling out:

• Ground beef and ground pork. I'm a sucker for this combination. Using both gives the meatloaf depth of flavor and a tender texture you just don't get from all-beef. Keep both cold until you're ready to mix (more on that below). And don't go lean: aim for 85/15 on the beef, similar on the pork. Lean meat makes dry meatloaf, full stop.
• Breadcrumbs. These help hold the meatloaf together, but they also keep it from drying out during the longer bake. Regular breadcrumbs work perfectly here, and I usually stick with them unless I'm using oats.
• Milk. This soaks into the breadcrumbs and keeps the meatloaf tender as it bakes.
• Onion. Finely chopped onion adds lots of moisture and flavor, but make sure to dice it well for the best texture. This recipe calls for raw onions which will cook during the baking time. However, you can also sauté the onions for a more caramelized flavor.
• Worcestershire sauce. Goes into both the meatloaf and the glaze, and it's doing serious quiet work in both places. Deeply savory - it would be very noticeable by its absence.
• Homemade meatloaf seasoning. Italian seasoning, onion powder, garlic powder, paprika, dried parsley, salt, and black pepper. This blend does all the heavy lifting on flavor and is what makes this recipe genuinely from scratch.

• Simple 3-ingredient ketchup glaze. Ketchup, Worcestershire sauce, and brown sugar. It goes on in the last 15 to 20 minutes and bakes into something oozy and caramelized, glossy on top, tangy-sweet, with just a little char at the edges. It's the thing that makes this taste like meatloaf. Also, try my classic meatloaf glaze recipe, which is equally delicious!

How To Make The Best Traditional Meatloaf

Step 1: Prep. Start by preheating the oven to 350°F and lining a rimmed baking sheet with parchment. I like parchment here because cleanup is easier, and meatloaf night does not need to end with scrubbing a pan.

Add the ground beef, ground pork, meatloaf seasoning, eggs, breadcrumbs, milk, ketchup, Worcestershire sauce, and chopped yellow onions to a large bowl.

Step 2: Mix. Get in there with clean hands and mix until everything is just combined. Yes, hands. It's the best way to make sure all those flavors get evenly distributed without overworking the meat. The mixture should look uniform; stop as soon as everything comes together. Overmixing tightens the proteins and gives you a dense, rubbery result, and nobody wants that.

Step 3: Shape and bake. Transfer the mixture to the prepared baking sheet and shape it into a loaf - roughly 9 inches long and 4 inches wide. Aim for an even shape so it cooks consistently. (Note: If you're making this ahead, cover the loaf tightly with plastic wrap and refrigerate until you're ready to bake - up to 24 hours. Pull it out while the oven preheats.)
Bake the meatloaf for 45 minutes.

Step 4: Make the glaze. While the meatloaf gets a head start in the oven, stir together the glaze. It takes about one minute and is silly easy, but it seriously makes the meatloaf. Combine the ketchup, Worcestershire sauce, and brown sugar in a small bowl and stir until smooth.

Step 5: Add the ketchup glaze. At the 45-minute mark, pull the meatloaf out and spread the glaze evenly over the top and sides. Return it to the oven and bake for another 15 to 20 minutes, until the internal temperature reads 160°F on a meat thermometer.

Step 6: Rest before serving. Tent the cooked meatloaf loosely with aluminum foil and let it rest for 10 minutes before slicing. This step really matters. Cutting in too early sends all those juices running out onto the pan instead of staying in the meat where they belong, and you'll likely find your meatloaf falling apart. (Believe me - I've made this mistake before and have seen my beautiful meatloaf break into pieces when I start to slice.)

Expert Tips

• Keep the meat cold until you're ready for it. Cold fat stays firmer during mixing, which gives you a noticeably better texture in the finished meatloaf. Take both the beef and pork straight from the fridge right before you mix. If you want to go a step further, shape the loaf and refrigerate it for 30 minutes before baking. It helps everything bind together and keeps the fat from melting before it even hits the oven.
• Use a baking sheet, not a loaf pan. A rimmed baking sheet lets the meatloaf brown on more sides and keeps it from sitting in its own drippings. A loaf pan tends to steam the meatloaf, which can make the bottom softer and harder to slice cleanly.
• Don't cover it while it bakes. I know it's tempting to tuck it in with foil, but resist. Covering the meatloaf traps steam, and steam is the enemy of those browned edges and sticky glaze.
• Use a meat thermometer. The only reliable way to know when meatloaf is done is by temperature, not time alone. A two-pound loaf can look done on the outside while the center still needs more time. Pull it at 160°F and you're good.
• Rest before slicing. Ten minutes under a foil tent is all it takes. The rest is what keeps it sliceable, moist, and together on the plate - skip it and you'll be chasing pieces around the cutting board.

Troubleshooting Meatloaf

A classic meatloaf is simple to make, but a few small things make the difference between good and great. Here's what to do if something goes sideways.

• Why is my meatloaf dry? The meat may have been too lean, overmixed, or baked too long. Use 80/20 or 85/15 beef, mix gently, and check the center with a thermometer.
• Why did my meatloaf fall apart? It may not have had enough binder, or it may have been sliced too soon. Let it rest for 10 minutes before cutting.
• Why is my meatloaf dense? Overmixing is usually the culprit. Mix just until the ingredients are combined.

Variations And Substitutions

• Swap breadcrumbs for oats. Rolled oats can work as a binder in place of breadcrumbs here. Use slightly less (about ¾ cup in place of 1 cup), since oats absorb a bit more moisture. The texture is slightly different but still holds together well, and it's a good option for anyone avoiding gluten (just be sure to use certified gluten-free oats).
• Try a different glaze. The ketchup-Worcestershire-brown sugar glaze here is the one I use when I want something quick and easy, but BBQ sauce works well in its place if you want something smokier. And if you want my all-time favorite, try out this classic meatloaf glaze recipe.
• Go all-beef. Good news: the recipe works with two pounds of ground beef if pork isn't your thing or you don't have it on hand. Just make sure you're not going too lean - 80/20, or 85/15 gives you the fat content you need to keep it moist.
• Use the Lipton shortcut. If you want to skip the homemade seasoning blend entirely, swap it for one packet of Lipton Onion Soup Mix. That's the version in my Lipton Onion Soup Meatloaf recipe, and it's excellent. This version just gives you more control over what goes in.

Make Ahead, Storage, And Freezing

• Make ahead before baking: Shape the loaf, cover tightly, and refrigerate up to 24 hours. Pull it out while the oven preheats and bake as directed, adding a few extra minutes if needed.
• Make ahead after baking: Bake the meatloaf fully, cool, cover, and refrigerate. Reheat covered in a 300°F oven or warm individual slices in the microwave.
• Refrigerator: Store leftovers in an airtight container for 3 to 4 days.
• Freezer: Wrap individual slices or larger portions tightly and freeze up to 3 months. Thaw overnight in the fridge before reheating.

Traditional Meatloaf Recipe FAQs

What To Serve With Meatloaf

Meatloaf is pure comfort food, so I like serving it with simple sides that make the whole plate feel cozy.

• Creamy mashed potatoes. It's a classic pairing for good reason, and probably my favorite side to serve with meatloaf. Mashed potatoes are the natural landing spot for any extra glaze that pools on the plate. I'm a sucker for this combination every single time. And if you want a killer recipe to complete this combo, look no further than these Boursin Cheese Mashed Potatoes.
• Green beans. Roasted or simply steamed, they're a low-effort side that balances out the richness of the meatloaf without asking much of you. I love this dish with my Garlic Green Beans.
• Roasted broccoli. Slightly charred edges, a little bite, and a good contrast to the tenderness of the meatloaf, and it's easy to throw in the oven while it rests. You can also make steamed broccoli in the Instant Pot, which takes almost no time!
• A simple green salad. The lighter option if you want to round out the plate without adding another starchy side. Nothing fancy required.

For more ideas, check out my full roundup of great Meatloaf Side Dishes.

More Delicious Meatloaf Recipes

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