Traditional Meatloaf Recipe
A from-scratch traditional meatloaf recipe made with a beef-pork blend, a bold homemade seasoning mix, and a simple ketchup glaze. Straightforward to make, feeds a crowd, and even better the next day as leftovers.
Servings: 8
Calories: 427kcal
Ingredients
For the Meatloaf
- 1 lb ground beef (85/15)
- 1 lb ground pork
- 2 large eggs
- 1 cup breadcrumbs
- ¾ cup milk
- ⅓ cup ketchup
- 2 tablespoon Worcestershire sauce
- ½ cup yellow onion finely chopped
Meatloaf seasoning
- 2 tablespoon Italian seasoning
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon garlic powder
- 2 teaspoon paprika
- 1 tablespoon dried parsley
For the glaze
- ½ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
For serving (optional)
- chopped fresh parsley
Instructions
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
- Add the ground beef, ground pork, eggs, breadcrumbs, milk, ketchup, Worcestershire sauce, chopped onion, and all meatloaf seasoning ingredients to a large bowl. Mix with clean hands until just combined — do not overmix.
- Transfer the mixture to the prepared baking sheet and shape into a loaf approximately 9 inches long and 4 inches wide.
- Bake for 45 minutes.
- While the meatloaf bakes, whisk together the ketchup, Worcestershire sauce, and brown sugar in a small bowl to make the glaze.
- Remove the meatloaf from the oven. Spread the glaze evenly over the top and sides. Return to the oven and bake for an additional 15 to 20 minutes, until the internal temperature reaches 160°F.
- Tent loosely with aluminum foil and rest for 10 minutes before slicing. Garnish with a shower of fresh parsley if desired.
Notes
- Don't overmix. Work the meat mixture only until the ingredients are just combined — overmixing makes the meatloaf dense and tough.
- Keep the meat cold. Take the beef and pork directly from the fridge before mixing. You can also shape the loaf and refrigerate it for up to 30 minutes before baking for a better texture.
- Use a baking sheet, not a loaf pan. A loaf pan traps drippings and causes steaming rather than roasting — the baking sheet gives you a better crust and cleaner slices.
- Rest before slicing. Ten minutes under foil is non-negotiable. Cut too early and the meatloaf will fall apart and lose its juices.
- Check temperature, not just time. A meat thermometer is the reliable way to know it's done — pull it at 160°F internal.
- Oats sub: Swap breadcrumbs for ¾ cup rolled oats if needed. Works well and holds moisture slightly better.
- Glaze swap: BBQ sauce can replace the ketchup glaze if you prefer a smokier finish.
Nutrition
Calories: 427kcal | Carbohydrates: 23g | Protein: 24g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 799mg | Potassium: 579mg | Fiber: 2g | Sugar: 10g | Vitamin A: 516IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 4mg
