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Juicy meatloaf, packed with flavor and a real family pleaser this is the best meatloaf to make when you need comfort food!
Pair with some twice-baked potatoes (or mashed potatoes) and some vegetables and your family will race you to the table!
I love me a good stick-to-your-ribs dinner, and so does my family. We make this recipe a couple of times a month, because everyone loves it!
It’s also one of my go-to recipes to bring to friends who had surgery, babies or a bereavement. There’s something about meatloaf that says “comfort, home, and care”.
Now, I know that everyone and their mom probably has their own favorite classic meatloaf recipe, and that’s cool. I am still going to share mine with you because 1) I’m a food blogger, and that’s what I do, and 2) If you DON’T have a recipe for it yet, or don’t know how to make meatloaf – then here I am to help!
Maybe this will end up being YOUR FAVORITE to make for your family. Anyway, I hope you love it as much as we do!
I have suggested some epic sides for you to try with this too (just look below!).
If you loved this recipe, and you’d like some more down-home comfort recipes, try my Tuna Noodle Casserole, or my Chicken Divan.
Why this recipe works:
- Easy to make. This one doesn’t need any fancy equipment or complicated steps!
- Common ingredients. Everything needed can be found at the local grocery store.
- Freezer friendly and make ahead. You can totally make this ahead and freeze at either the bake stage or after it has cooked and cooled. I sometimes freeze just 3 or 4 slices separately, so that I can pull out enough for just one person.
FAQs
Why do you put milk in meatloaf?
Milk helps to soak up the bread crumbs. This will result in a juicer slice of meatloaf.
The meat will be fairly wet before you bake it. When the meat has finished cooking, it will tighten up and release some of that moisture.
Can you overmix meatloaf?
Yes! Overmixing meatloaf will result in a tougher meatloaf. Mix your meatloaf until just combined and then stop. Remember that you will need to shape the loaf before baking, and that will result in more mixing.
How long to cook meatloaf?
The most reliable method of telling if meatloaf is finished cooking is with a meat thermometer. The center of the meatloaf should have an internal reading of 160 degrees.
If you do not have a thermometer, first check how it looks. The meat should be “drawn up” meaning it is raised slightly and more compressed than when you first placed it in the oven. It should be bubbling and releasing juices. When touched, it should bounce back slightly.
How to make meatloaf without a loaf pan
Free form it! Shape the meat mixture gently into a loaf/oval shape. Because you
Ingredients:
Full, printable recipe below – just scroll down to the recipe card!
How to make this recipe
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
- Preheat oven to 350 degrees F.
- Sauté onion over medium-high heat until softened, about 5 minutes.
- In a large bowl, add the onion, ground beef, and sausage, egg, milk, and bread crumbs, then the garlic powder, salt, pepper and Worcestershire.
- Mix together gently (I use my hands), but don’t OVER mix.
- Place in a lightly greased or aluminum foil-lined 5×9 inch loaf pan and form into a loaf. Set aside.
- Whisk together the 1/2 cup of ketchup, brown sugar, and mustard. topping ingredients together and pour over the meatloaf. Spread the topping so it covers the surface, right to the edges.
- Bake for 1 hour and 20 minutes or until the meat has been cooked through. Since oven temperatures vary widely, test it with a thermometer – it needs to be 160 degrees F).
- Allow the meatloaf to rest 10 minutes before slicing.
- Devour.
Need some easy side dishes? Try these!
- Twice Baked Potatoes
- Roasted Broccoli
- Sauteed Green Beans
- Red Lobster Biscuits
Kylee’s Notes
Let the meatloaf rest several minutes before slicing. We do this so it doesn’t all fall apart.
If you don’t have a loaf pan, no worries. Just use a baking sheet and form your loaf to a similar size. It will still be epic, I promise.
Your cook time will vary and may actually be faster than in the pan. It will depend on how big/thick you make it!
Additions and Substitutions
- You can use a mix of ground beef and ground pork if you prefer.
- Choose your favorite ketchup for the topping.
- If you don’t have Italian bread crumbs, use regular and add a little italian seasoning as well.
What to do with leftover meatloaf
Meatloaf can be stored for 3-4 days in the refrigerator when stored in an airtight container. It can also be stored in the freezer for up to 3 months.
Temperature to cook meatloaf to:
You want the internal temperature of your meatloaf to reach 160 degrees F when using a digital thermometer.
More meatloaf recipes:
- Slow Cooker Meatloaf from Tornadough Alli
- Nacho Cheese Dorito Meatloaf from Cheesecurd in Paradise
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Meatloaf Recipe (How to make Meatloaf)
5 from 7 votes
A juicy meatloaf recipe, packed with flavor and a real family pleaser this is the best meatloaf to make when you need comfort food!
Author: Kylee Ayotte
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour 20 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Recommended Equipment
Yield: 8
Ingredients
Meatloaf:
- 1 cup onion (diced (~1 medium sized onion))
- 1 lbs. ground beef
- ½ lbs. Italian sausage
- 1 egg (beaten)
- 1 cup milk
- 1 cup Italian seasoned breadcrumbs
- 1 tsp garlic powder
- 1 tsp salt and pepper
- 1 Tbs Worcestershire sauce
Topping:
- 3 Tbs brown sugar
- 3 Tbs yellow mustard
- ½ cup ketchup
Directions
Preheat oven to 350 degrees F.
Sauté onion over medium high heat until translucent, about 5 minutes.
Combine all meatloaf ingredients together in a large mixing bowl.
Place in a lightly greased or aluminum foil lined 5×9 inch loaf pan and form into a loaf. Set aside.
Whisk topping ingredients together and pour over meatloaf. Smooth to the edges.
Bake for 1 hour and 20 minutes or until meat has been cooked through.
Slice and serve meatloaf. Enjoy!
Tried this recipe? Tag me!Mention @kyleecooks or tag #kyleecooks!
Notes
Kylee’s Notes & FAQs
Let the meatloaf rest several minutes before slicing. We do this so it doesn’t all fall apart.
If you don’t have a loaf pan, no worries. Just use a baking sheet and form your loaf to a similar size. It will still be epic, I promise. Your cook time will vary and may actually be faster than in the pan. It will depend on how big/thick you make it!
Additions and Substitutions
You can use a mix of ground beef and ground pork if you prefer.
Choose your favorite ketchup for the topping.
If you don’t have Italian bread crumbs, use regular and add a little italian seasoning as well.
What to do with leftover meatloaf
Meatloaf can be stored for 3-4 days in the refrigerator when stored in an airtight container. It can also be stored in the freezer for up to 3 months.
Temperature to cook meatloaf to:
You want the internal temperature of your meatloaf to reach 160 degrees F when using a digital thermometer.
Nutrition Facts
Calories: 368kcal | Carbohydrates: 23g | Protein: 18g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 84mg | Sodium: 980mg | Potassium: 423mg | Fiber: 1g | Sugar: 11g | Vitamin A: 193IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 3mg
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Read More
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Comments
Robin says
Make this last week, and husband asked for it again for tonight! The very best and so easy. I’m making two to freeze one for another time.
Thanking you Kylee!Reply
PJ says
What to do with leftover meatloaf? Meatloaf sandwiches! That’s why I make it 🙂 Looking forward to trying your recipe.
Reply
Angela says
This was indeed the best meatloaf EVER and there were no leftovers. Didn’t have yellow mustard so used honey mustard and it was perfect. Thanks for yet again an awesome recipe.
Reply
