Best Meatloaf Recipe

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

5 from 14 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

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

HOW TO STORE LEFTOVER MEATLOAF

Stored in an airtight container in the refrigerator, meatloaf will keep for 3-4 days. The easiest way to reheat it would be in an oven set to its lowest temperature (somewhere between 200-250 degrees).

Place the desired portion of meatloaf in a baking dish covered with aluminum foil. Reheat for 15-25 minutes, or until heated through.

CAN I FREEZE IT?

Meatloaf can be frozen either fully cooked and cooled or raw ready to bake. Wrap each meatloaf tightly with two wraps of plastic wrap and one layer of aluminum foil to prevent freezer burn or contamination from raw meat. Whichever method you use, be sure to defrost meat loaf thoroughly in the refrigerator before baking or reheating.

Nutrition