Meatloaf Recipe With Ground Beef and Italian Sausage

The best Meatloaf made with both lean ground beef and Italian sausage, then coated with a sweetness and tangy glaze. Tender, juicy, so flavorful, and slices without aging. This classic Meatloaf Recipe is where it's at!

Serve this easy meatloaf with mashed potatoes and a side of roasted dark-green beans or broccoli for a fantastic complete meal.

Classic Easy Meatloaf Recipe

Word on the street is that Meatloaf is just a giant rectangular hamburger. This hurts. It's really not, you guys. Yes, they're both made with beef, and aye, y'all tin slice meatloaf and serve it on a bun (leftover meatloaf sandwiches, anyone? Sign me upwards.) Only that'due south where the similarities stop.

Meatloaf is made with egg and some type of binder like breadcrumbs, oatmeal, or cracker crumbs, broiled in a loaf pan, and coated with a glaze. A slice of meatloaf can be enjoyed all on its own, but a hamburger without toppings? Not so much.

This is our go-to meatloaf recipe. Information technology's easy to prep, affordable, nothing weird or fancy about it. Just archetype ingredients that event in a juicy, tender, super flavorful loaf!

Meatloaf Ingredients

Meatloaf is incredibly versatile and loved past then many, which explains why there are a 1000000 recipes for it. Here's what you'll need for our meatloaf recipe:
(Scroll beneath to the printable recipe bill of fare for details and measurements.)

• Meat: We use both lean ground beefiness (85% fat) and also Italian sausage. The combination makes the all-time tasting and juiciest loaf.
• Onion: Very finely minced or grated onion is a central element in meatloaf. Non only does onion provide bully flavour, the oats will soak up the onion juices and expand while baking, making the meatloaf dainty and tender.
• Garlic: For aromatics and flavour.
• Eggs: Eggs help with structure, acting as a folder that holds it all together.
• Oats: Instead of breadcrumbs or cracker crumbs for the filler, we adopt quick-cooking oats.
• Milk: The oats soak up the milk, which is necessary for moisture in meatloaf.
• Parmesan: For season. Freshly grated off the block. Avoid pre-grated cheese in the tub.
• Ketchup: For sweet, tanginess.
• Worcestershire sauce: Adds depth of flavor, and balances out the sweet, savory, and tangy taste.
• Seasonings: Fresh parsley, dried Italian seasoning, kosher table salt, pepper, and paprika.
• Meatloaf glaze: The wonderful sweet and tangy coat is a combination of ketchup, mustard, apple tree cider vinegar, chocolate-brown carbohydrate, garlic powder, onion powder, salt, and pepper.

Tips for THE BEST Meatloaf

• Choose the right meat: Apply ground beef that is 85% lean and Italian sausage. The combination of these ii, in addition to the other ingredients, volition produce the juiciest loaf. All ground beef can exist used, if preferred.
• Grate the onion: No need to sauté the onion first if you grate or very finely die it. By doing this, information technology will melt through and the oats will soak up the onion juices, creating necessary moisture.
• Do not overmix: Bring all the ingredients together, merely don't over-mix or you'll end upwards with dense meatloaf that's tough.
• Apply a loaf pan: Using a loaf pan allows the meatloaf to agree its shape, cook more evenly, and remains moist since the juices stay locked in.
• Press gently into the loaf pan: Printing gently, simply compactly into the loaf pan which helps hold its shape and prevents it from falling autonomously once sliced.
• Line your loaf pan: Using parchment paper to line the loaf pan with two edges hanging over will make the meatloaf so much easier to remove.
• Do you cover meatloaf when baking? No, y'all want the meatloaf to brown on top and the glaze to caramelize. If you notice the loaf is browning as well quickly, loosely tent with foil toward the terminate, only before you utilise the glaze.
• Permit the meatloaf residual: After information technology'due south done baking, allow the loaf rest for 10 minute earlier slicing. Much like letting a roast or steak rest, it allows the juices to fix.

How to Brand Meatloaf

Making this meatloaf recipe is then then like shooting fish in a barrel and a corking weeknight dinner. Hither's a brief summary:
(Don't miss the video and detailed printable recipe bill of fare below.)

1. Mix all the ingredients together, except the glaze.
2. Add meat mixture to a parchment-lined 9×5 loaf pan, gently pressing to shape evenly.
3. Bake at 375 degrees F, uncovered, for xl minutes and then drain off the fat that has surfaced.
4. Prepare the glaze and spread over the meatloaf; return to the oven to caramelize for another 15-20 minutes.
5. Let balance, and then slice and serve!

What temperature is meatloaf done? The internal temperature of cooked meatloaf should exist 160 degrees F.
How long to cook meatloaf? At 375 degrees F, a iii-pound meatloaf like this one will take between 60-75 minutes to accomplish an internal temperature of 160 degrees F. (Note: If using a smaller loaf pan than 9×five, that means the meatloaf will be taller/thicker, which will require a longer cooking time.)

Make Ahead and Storing Leftovers

• Make ahead: You lot can easily prepare the raw meatloaf up to one day ahead of time. But form the mixture in the pan, cover with plastic wrap, and refrigerate. When it's close to dinner fourth dimension, uncover it and let it come to room temperature earlier baking.
• Storing leftovers: Permit to cool completely, then wrap tightly in foil or place in an airtight container and transfer to the refrigerator. Information technology will go along 3-4 days.
• Tin can yous freeze meatloaf? Yes, meatloaf freezes very well either cooked and cooled or formed and raw. Wrap tightly in plastic wrap, once more in foil, and so transfer to a freezer-safe Ziploc bag. All of this will help prevent freezer-burn. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge then bake or reheat.
• How to reheat meatloaf: Place leftover meatloaf in a shallow oven-safe baking dish with 1 to 2 tablespoons of beef broth (or h2o) to avoid it from drying out. Embrace the dish with foil. Transfer to a preheated 250 degree F oven for 25-30 minutes or until the meatloaf is warmed through.

What to Serve with Meatloaf

Serving meatloaf over creamy mashed potatoes is a dynamic duo if always there was one. For a lower carb pick, mashed cauliflower is besides great. We also similar to serve a couple slices alongside roasted carrots or roasted light-green beans, plus a simple side salad. That'southward a plate of pure, wonderful comfort food. Make sure to go out a little for sandwiches the next day!

More Comfort Food Recipes:

• Beef Stew
• Shepherd's Pie
• Pot Roast
• Sloppy Joes
• Chicken Alfredo
• Chicken Tetrazzini

I promise you love this succulent and easy recipe – be sure to requite it a review below! Too don't forget to follow Belly Full on Facebook , Instagram , Pinterest , and YouTube !

Best Classic Meatloaf

The best Meatloaf made with both lean basis beef and Italian sausage, so coated with a sweet and tangy glaze. Tender, juicy, so flavorful, and slices without crumbling. This archetype meatloaf recipe is where information technology'south at!

Prep Time ten minutes

Cook Fourth dimension i hour

Total Time 1 hour x minutes

Servings: 8

For the Meatloaf

• 1 pound lean ground beef (85% fatty)
• ane pound Italian sausage
• one pocket-sized sweet onion , very finely minced or grated
• 3 cloves garlic , minced
• 2 large eggs , lightly beaten
• iii tablespoons ketchup
• three tablespoons finely chopped parsley
• 3/iv loving cup quick-cooking oats
• 1/3 cup whole milk
• 1/four cup freshly grated Parmesan cheese
• 2 teaspoons Worcestershire sauce
• one 1/2 teaspoons stale Italian seasoning
• 1 teaspoon kosher table salt
• i/2 teaspoon paprika
• 1/2 teaspoon pepper

For the Glaze

• three/iv loving cup ketchup
• ii teaspoons mustard
• 1 one/2 teaspoons apple cider vinegar
• ii tablespoons chocolate-brown carbohydrate
• ane teaspoon garlic pulverisation
• ane/ii teaspoon onion powder
• 1/four teaspoon ground black pepper
• 1/4 teaspoon salt

• Preheat oven to 375 degrees F. Line a 9×5-inch loaf pan with parchment paper.

• In a large bowl, add together all of the ingredients for the meatloaf. Mix thoroughly to combine.

• Add meat to the loaf pan; gently printing meat down and shape evenly.

• Transfer to the oven and broil for forty minutes.

• Drain off some of the fat that has surfaced.

• In a minor bowl, mix all of the ingredients together for the glaze; spread over meatloaf, and so return to oven and bake additional 15-20 minutes (or until an internal temperature of 160 degrees F is reached.)

• Remove from the oven and rest for 10 minutes before slicing.

• Serve with mashed potatoes and a veggie. Drizzle with the blistering juices from the pan, if desired.

Calories: 390 kcal | Carbohydrates: 19 g | Protein: 25 g | Fat: 24 g | Saturated Fat: 9 g | Polyunsaturated Fat: 3 thousand | Monounsaturated Fatty: 10 1000 | Trans Fat: i g | Cholesterol: 129 mg | Sodium: 821 mg | Potassium: 572 mg | Fiber: i one thousand | Sugar: 12 g | Vitamin A: 548 IU | Vitamin C: vii mg | Calcium: 116 mg | Iron: 4 mg

Nutritional data given is an automatic adding and can vary based on the exact products y'all apply and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Chief Grade

Cuisine: American

Keyword: best meatloaf, easy meatloaf, meatloaf recipe

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