The secret to making amazing classic meatloaf is to use a mix of ground beef and Italian sausage, plus plenty of finely chopped herbs and vegetables to keep every bite moist and flavorful.
Topped with the best sweet and tangy glaze, this classic meatloaf recipe is pure homemade comfort.
I tried this last night and I am over the moon with how flavorful it was. I loved that it contained vegetables and fresh herbs! My husband could not stop going on about how good it was. I will certainly be making this again.
-Toni
Why This Recipe Works
- Using a combination of ground beef and Italian sausage creates an exceptionally moist and tender meatloaf.
- Finely chopped herbs and vegetables add flavor and moisture. No dry meatloaf here!
- Baking meatloaf in a meatloaf pan or broiler pan keeps it from being greasy.
- Ketchup, dijon mustard, brown sugar and a dash of hot sauce make the best sweet and tangy glaze.
This is the kind of meatloaf that might have shown up on my Grandma's table if I was at her house for dinner. (She made amazing meatloaf, which is not surprising because everything she made was delicious.)
The recipe includes a mix of ground beef and Italian sausage plus plenty of finely chopped herbs and vegetables, some bread crumbs, eggs, and of course, a slightly sweet and tangy ketchup glaze.
Most meatloaf recipes call for some ground pork in addition to ground beef. The pork is an essential ingredient to really good meatloaf because it contributes both flavor and fat.
Since the pork contributes enough fat to keep the meatloaf moist and tender, you can use lean ground beef.
Why does a combination of lean ground beef and fatty pork make the best meatloaf?
Pork fat tastes better. That's all there is to it.
Swapping out plain ground pork for Italian Sausage means you get all the goodness of ground pork and even more flavor. And, in most cases, when presented with the opportunity to add more flavor, I'm gonna take it.
Personally, I like to use hot (spicy) Italian Sausage in my meatloaf. But, if you want to keep yours on the mild side, choose sweet (mild) sausage.
The Secret to Moist and Tender Meatloaf
Good meatloaf is not just a giant loaf shaped hamburger. (Which might be good? I dunno. Probably not.)
Meatloaf should be the kind of thing that's so tender and juicy that it's almost difficult to keep on your fork. No one wants to eat a slab of dry, flavorless ground meat.
So what's the secret to making the best moist and tender meatloaf?
- A mix of lean ground beef and Italian Sausage
- Plenty of finely chopped fresh herbs and veggies
If you use a food processor, this does NOT mean a lot of time spent chopping. Just cut the veggies in chunks and add them to the food processor with a handful or fresh parsley and some dried Italian herbs and let the machine do all the work. Hooray for modern kitchen appliances! 🙌
It's also important to cook the herbs and vegetables for a bit before adding them to the meatloaf mix. This allows the flavors of the herbs and spices to "bloom", which opens up their flavors. It also caramelizes the vegetables, which adds even more flavor.
How To Make Really Good Classic Meatloaf
#1. Add a couple slices of bread to a food processor and pulse until they are ground into crumbs. Fresh bread crumbs act as a binder so your loaf doesn't just fall apart.
#2. Remove the bread crumbs from the food processor and add carrots, celery, onion, garlic cloves, fresh parsley, Italian seasoning, and salt and pepper. Pulse until all the vegetables are finely minced.
#3. Cook the chopped veggies and herbs in a bit of oil in a skillet over medium heat. Cook until the vegetables are just starting to brown then dump them into a bowl with the bread crumbs. Let them cool down a bit.
#4. Add everything else to the bowl: ketchup, dijon mustard, ground beef, Italian Sausage, eggs, worcestershire sauce, and a couple of dashes of Tabasco. Mix it all up. I like to use my hands, but use a large spoon if you prefer.
#5. Test the meatloaf mix for seasoning. This is a very important step that will help you know if the meatloaf needs more seasoning before you cook it.
- Heat a teaspoon or two of oil in a small skillet over medium heat.
- When the oil is hot and shimmering, add a tablespoon size patty of meatloaf mixture to the pan.
- Let it cook through, turning it over a time or two so that it browns on both sides.
- Remove from the pan and taste. If you think it needs more salt, pepper or Tabasco, add it now.
#6. Press the mixture into a meatloaf pan, or shape it into a loaf and set it on top of a broiler pan. Then make the glaze by stirring ketchup, dijon mustard, and brown sugar together. Spread about ⅔ of the glaze over the top of the meatloaf and pop it in the oven to bake.
After 30 minutes, remove the meatloaf from the oven and spread the rest of the glaze over the top. Bake for another 25-35 minutes, until a meat thermometer plunged into the center of the loaf registers 160 degrees.
What Kind of Pan is Best for Cooking Meatloaf?
Classic Meatloaf is generally baked in a loaf pan. This is great, except that getting the meatloaf out of the pan can be challenging.
I've also found that, cooking meatloaf in a traditional loaf pan doesn't give any fat that renders while baking anywhere to go, which can result in a slightly greasy loaf.
There's a couple of good options for dealing with these problems:
- Bake meatloaf in a loaf pan that's specifically designed to cook meatloaf
- OR cook meatloaf on a broiler pan
Loaf pans that are designed to cook meatloaf come with a handy insert that allows excess fat to drain as the meatloaf bakes. The insert also includes little handles, making removing meatloaf from the pan super easy.
Baking meatloaf on the rack of a broiler pan also allows excess fat to drain while the meatloaf bakes and makes it easy to slice and serve the meatloaf after baking.
If you bake your meatloaf on a broiler pan, it's really important to cover the bottom of the pan with aluminum foil and spray the rack with a bit of non-stick baking spray. These two simple steps will make clean up ridiculously easy.
The BEST Ketchup Glaze for Classic Meatloaf
I absolutely LOVE a slightly sweet and tangy ketchup-based glaze on my meatloaf. I love it so much that I usually make a bit extra so that I can drizzle it over my slice before eating it. If that's you, I suggest doing the same.
The glaze in this meatloaf recipe is super easy and contains only 3 ingredients, plus a dash of tabasco if you, like me, want your glaze to have a bit of a kick. Simply mix some ketchup, mustard, and brown sugar in a bowl, add a dash or two of tabasco, and spread it over the meatloaf.
I like to spread about ⅔ of the glaze over the meatloaf, spreading the rest over the top about halfway through baking. This allows plenty of time for the glaze to seep slightly into the top of the meatloaf AND keeps the glaze from burning.
Fun Fact About the Origin of Meatloaf
Even though many of us think of classic meatloaf as an American dish, its origins are in Germany, Scandinavia, and Belgium. German Americans get the credit for introducing it to this country.
Americans DO get credit for adding ketchup - that favorite American condiment (that was actually brought to us by the Chinese).
It's a small world after all.
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.
Classic Meatloaf with Sausage
The secret to making amazing meatloaf is to use a mix of ground beef and Italian sausage, plus plenty of finely chopped herbs and vegetables to keep every bite moist and flavorful. Topped with the best sweet and tangy glaze, this classic meatloaf is pure homemade comfort.
Ingredients
- 3-4 slices bread (enough for 1 & ¼ cups bread crumbs)
- 1 carrot, peeled, ends trimmed, and cut into 1-inch chunks
- 1 rib celery, ends trimmed and cut into 1-inch chunks
- 1 medium yellow onion, peeled and roughly chopped
- 5 large cloves of garlic, peeled
- 3 teaspoon dry Italian Seasoning
- ¾ cup fresh Italian parsley
- 2 -3 teaspoon salt
- 1-2 teaspoon ground black pepper
- 1 tablespoon vegetable or grape seed oil
- 1 cup ketchup, divided
- 2 tablespoon + ½ cup dijon mustard, divided
- 16 ounces ground beef, at least 90% lean
- 8 ounces Italian sausage, hot (spicy) or sweet (mild)
- 3 large eggs
- 1 tablespoon worcestershire sauce
- Tabasco or hot sauce (optional, to taste)
- ¼ cup dark brown sugar
Instructions
- Preheat the oven to 400° F (204° C).
- Add the bread slices to a food processor and process them into fine crumbs. Measure out 1 ¼ cups and add them to a large bowl.
- Put the carrot, celery, and onion pieces into the food processor along with the garlic cloves, Italian Seasoning, Italian parsley, 1 teaspoon of salt, and 1 teaspoon of ground black pepper. Pulse until all the vegetables are finely minced.
- Add the oil to a skillet and add the chopped vegetables. Set the skillet over medium heat. Once the veggies start to sizzle, cook, stirring frequently, for 5 minutes until the mixture has dried out a bit and the vegetables are just beginning to brown. Add them to the bowl with the bread crumbs. Let cool for 5-10 minutes.
- Add ½ cup of the ketchup, 2 tablespoons of dijon, ground beef, Italian Sausage, eggs, worcestershire sauce, 1 teaspoon salt, 1 teaspoon ground black pepper, and a couple of dashes of Tabasco (optional) to the bowl. Mix all the ingredients until well combined. (I like to use my hands to mix the ingredients together, but use a large spoon if you like.)
- Test the meatloaf mix for seasoning: Heat a teaspoon or two of oil in a small skillet over medium heat. When the oil is hot and shimmering, add a tablespoon size patty of meatloaf mixture to the pan. Let it cook through, turning it over a time or two so that it browns on both sides. Remove from the pan and taste. This will help you know if you need to add more salt, pepper or Tabasco.
- To bake meatloaf in a meatloaf pan: Add the meatloaf mixture to the pan and use your fingers to press it into an even layer.
- To bake meatloaf in a broiler pan: Line the bottom of the pan with foil and spray the broiler rack with non-stick spray for easy clean-up. Dump the meatloaf mixture onto the broiler rack and shape it into a loaf that's approximately 8-9 inches long and 4-5 inches wide. Pat together with your hands so it forms a cohesive, sturdy loaf.
- In a small bowl, stir the remaining ½ cup of ketchup with the remaining ½ cup of dijon mustard and brown sugar. Add a couple of dashes of Tabasco sauce if you like. Spread about ⅔ of the glaze over the top of the meatloaf, spreading it all the way to the edges.
- Bake for 30 minutes. Remove from the oven and spread the remaining glaze over the top of the meatloaf. Bake for another 25-35 minutes, until a meat thermometer plunged into the center of the loaf registers 160 degrees.
- Remove from the oven and let the meatloaf rest for 15 minutes before slicing and serving.
Notes
What Kind of Pan is Best for Cooking Meatloaf?
I like to bake meatloaf in either a loaf pan that's specifially designed to cook meatloaf, or on a broiler pan.
Loaf pans that are designed to cook meatloaf come with a handy insert that allows excess fat to drain as the meatloaf bakes. The insert also includes little handles, making removing meatloaf from the pan super easy.
Baking meatloaf on the rack of a broiler pan also allows excess fat to drain while the meatloaf bakes and makes it easy to slice and serve the meatloaf after baking.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 386Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 136mgSodium: 1670mgCarbohydrates: 30gFiber: 3gSugar: 15gProtein: 27g
Gia says
That was delicious. I added one additional tbsp of mustard and 1 less teaspoon of salt. I used the hot sausage. This will be my go to meatloaf…375 for 65 min - temp 165! Perfect
RebeccaBlackwell says
I'm so happy to hear that you like this recipe Gia! Thank you so much for taking the time to leave a comment about how you made this recipe work for you. I always love hearing from people who have made any of the recipes here! xo
Toni L McGuinness says
Hi! I tried this last night and I am over the moon with how flavorful it was. I loved that it contained vegetables and fresh herbs! I picked from my garden. My husband could not stop going on about how good it was. I will certainly be making this again. I am also looking forward to your cream cheese mashed potatoes.
RebeccaBlackwell says
I am so happy to hear that you and your husband liked this recipe so much Toni! And how fabulous that you were able to pick herbs and veggies from your garden! Thank you so much for taking the time to leave a comment for me. I truly appreciate it! And, I'd love to hear what you think of the mashed potatoes. I'd eat them every day if I could. 😊 xo
Jodi says
Right on with this recipe Rebecca!!! My 22 yr old son is learning to cook more and more and has a open mind about trying new things with me. My 27 yr old son, who has a developmental disability helps and also enjoyed making the sauce (YES it is SOOO yummy! We made extra! Had to use spicy brown mustard so no tabasco but added sweet pickled jalapeños to the meat mixture) We made a bread loaf pan and saved enough of the meat mixture for burgers later. Thank you for this excellent recipe!
RebeccaBlackwell says
I am so happy to hear that you and your sons like this recipe Jodi! And I LOVE the ideas of adding pickled jalapeños to the mix! I'm totally going to try that the next time I make this. Thank you so much for taking the time to leave a comment for me. I truly appreciate hearing from you! xo
Jenn Henry says
I've made this recipe a lot. We love it in our house. Can we prep it for over night and cook it iff the next day?
RebeccaBlackwell says
I'm so happy to hear that you like this recipe Jenn! I think prepping it the night before is a great idea! If you put it in the pan you plan to bake it in and cover it with plastic wrap, it should keep in the refrigerator for up to 24 hours. The night you want to bake it, just preheat, brush the glaze over the top, and pop it in the oven. Please let me know if you have any other questions! xo
Jeanne says
Made this for dinner tonight and my husband and I agreed it was the best meatloaf we have ever had. Packed with flavor, delicious!
RebeccaBlackwell says
I'm so happy to hear that Jeanne! Thank you so much for taking the time to leave a comment to let me know the you and your husband like this recipe. I truly appreciate it!!! xo
Anne Stasny says
I haven't made meatloaf in a long time but your recipe sounded good...and it really is! When my friend, David, goes for seconds and gives me a compliment....I know the recipe is a keeper!
Anne says
I haven't made meatloaf in a long time but your recipe sounded good...and it really is! When my friend, David, goes for seconds and gives me a compliment....I know the recipe is a keeper!
RebeccaBlackwell says
Hi Anne! I am so happy to hear that you and your friend liked this recipe! Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
Sheri says
I have made many types of meatloaf and frankly had decided that I didn't like meatloaf. Now, I think I could eat this meatloaf at least once a week. It's absolutely delicious!
RebeccaBlackwell says
I am so happy to hear that you liked this recipe Sheri! Thank you so much for taking the time to let me know. I truly appreciate it! xo
Marie Militello says
I, and my husband, enjoyed this meatloaf so much, I had to cook it twice in one week. Thank you for your expertise in this delicious recipe! Marie M.
RebeccaBlackwell says
Hi Marie! I am so happy to hear that you and your husband liked this recipe so much. Thank you so much for taking the time to let me know. I truly appreciate it! xo
Kathryn says
Made this for dinner tonight and my husband loved it! Especially with the little kick of hot sauce. I used Sriracha instead of Tabasco. When he goes back for seconds, I know it's a hit! My tweaks were: I used panko instead of bread crumbs, my husband hates garlic (what.is.wrong.with him!) so I used garlic in a tube, which is less strong, olive oil, and the Sriracha. Great meatloaf recipe. I'll definitely be making it again.
RebeccaBlackwell says
I'm so happy to hear that you and your husband liked this recipe, Kathryn! Thanks for sharing the ways you adjusted it to suit your personal tastes! I love sriracha sauce and use it sometimes in here as well. And, I'm glad your husband will tolerate at least a touch of garlic. I life without garlic is just unthinkable. 🙂 Thank you for taking the time to leave a comment for me. I truly appreciate it! xo
Lori says
I use fresh pork sausage in place of the sausage called for and most recently tried ground turkey in place of the ground beef. This recipe is absolutely delicious. I love all the herbs you include in the recipe and sautéing them prior to adding to the remaining ingredients is a great addition to the recipe and brings out the flavors so well.
RebeccaBlackwell says
Hi Lori! I am so happy to hear that you like this recipe! You know, as many times as I've made this, I've never used fresh pork sausage. Did you grind it yourself? I'm also so happy to know that ground turkey works well in there! I just might have to try that the next time I make this. Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
Michelle says
The recipe includes Worcester sauce but doesn't say where to include it (sauce or loaf)? I presume the loaf, but could you clarify?
RebeccaBlackwell says
Hi Michelle! So sorry about that - totally an oversight on my part that I've just corrected. Yes, add the Worcester sauce to the meat mixture in step #5. Thanks so much for taking the time to leave this comment so that I was aware of that mistake in the recipe and could correct it! xo
Darby says
Had a family dinner last night--ages 18 months to 88 and EVERYONE loved the meatloaf. I've made meatloaf with sausage before, but not with carrots and celery. There are a couple more steps in your recipe then others I have used, but very worth the extra few minutes.
RebeccaBlackwell says
Hi Darby! I am so happy to hear that your family liked this recipe! Thank you so much for taking the time to let me know. I truly appreciate it! xo
Cathleen @ A Taste of Madness says
To be honest, this is the first time I have seen the mix of ground beef AND sausage. But it sounded so delicious that I made it last night. You were right. The sausage in the mix is wonderful. This is our new favorite meatloaf recipe!
RebeccaBlackwell says
I am so happy to hear this Cathleen! Thanks so much for taking the time to leave a comment for me! xo
Ron S. says
Hi. Very close to my method.. Tasty with sausage for sure. Check typo in your writing. Says tobacco instead of Tabasco. I'll enjoy a cigar while it bakes.
RebeccaBlackwell says
Haha! For some reason, my auto correct desperately wants to change Tabasco to tobacco. Thanks for catching that! Changing it now. 🙂