Classic Meatloaf

DinnerComfort FoodBeefItalian Sausage

BEST Meatloaf EVER! Learn to how to make meatloaf with ground beef, pork sausage, onion, celery, garlic, egg, parsley, and breadcrumbs. Homemade meatloaf is a staple. You'll want to keep this classic meatloaf recipe on hand.

Photography Credit: Elise Bauer

This classic meatloaf recipe is one of the first recipes we put on Simply Recipes over ten years ago. Meatloaf is one of my father’s favorite things to cook and anytime we kids know he’s making his homemade meatloaf, we make our way to my parent’s house for dinner.

How to Make Meatloaf Taste Amazing

My dad’s trick to meatloaf? He mixes Italian pork sausage (half sweet, half spicy) in with ground beef. The original recipe came from an old issue of Gourmet (April 1994) and my father has been changing it over the years to his taste (including using Italian sausage instead of plain ground pork). It’s no ordinary meatloaf.

Homemade Meatloaf is Worth the Time

It takes a little extra prep time to make the “sofritto” base of minced carrots, onions, celery, and garlic, but it is so so worth it! Like a giant Italian meatball, in loaf form. Meatball meatloaf.

It may look like the sofritto is a time consuming extra step for meatloaf, but you can easily put the vegetables in a food processor or mini chopper to speed up the prep time. The smaller mince size that you can get with the food processor will also help the meatloaf hold together better.

Classic Meatloaf Recipe

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  • Prep time: 20 minutes
  • Cook time: 1 hour, 10 minutes
  • Yield: Serves 4 to 6, with plenty for leftovers for meatloaf sandwiches

Italian sausage makes a difference in this Meatloaf recipe! We use a combination of spicy and sweet, but it you only have one, choose sweet Italian sausage.

If you don't have access to spicy ground pork or Italian sausage, mix in a half teaspoon each of fennel seeds, Italian seasoning, and hot sauce into regular ground pork.

Save prep time by roughly chopping the celery, carrot, onion, green onions, and garlic and pulsing them in a food processor or mini-chopper to get them finely chopped.

Ingredients

  • 2 Tbsp unsalted butter
  • 1 cup of finely chopped onion
  • 1 celery rib, finely chopped
  • 1 carrot, finely chopped
  • 1/2 cup of finely chopped green onion, including the green onion greens
  • 3 cloves garlic, minced (about 1 Tbsp)
  • 2 teaspoon salt (use 1 1/2 teaspoons if using Italian sausage)
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons Worcestershire sauce
  • 2/3 cup ketchup, divided 1/3 and 1/3
  • 1 1/2 pounds of ground beef (chuck)
  • 3/4 pound of spicy ground pork sausage or Italian sausage (a mix of sweet and hot if you are using links)
  • 1 cup fresh bread crumbs (take a couple slices of fresh bread and pulse in a blender until you have crumbs)
  • 2 large eggs, beaten slightly
  • 1/3 cup minced fresh parsley leaves

Method

1 Preheat oven to 350° F, with a rack in the middle of the oven.

2 Sauté onions, celery, carrot, green onions, garlic, then add salt, pepper, Worcestershire sauce, ketchup: Melt the butter in a large, thick-bottomed skillet, on medium heat. When the butter starts to foam, add the finely chopped onions, celery, carrot, green onions and garlic to the pan and cook for  5 minutes.

Cover the pan and cook for another 5 minutes, until the carrots are tender, stirring every so often.

Sprinkle with salt and pepper. Add the Worcestershire sauce and one-third cup of the ketchup. Cook for another minute and remove from heat to cool.

3 Mix vegetables with ground beef, sausage, eggs, breadcrumbs, parsley: Once the vegetables have cooled to the touch, place them in a large bowl with the ground beef, Italian sausage, eggs, breadcrumbs and parsley. Use your (very clean) hands to mix them together until everything is evenly distributed.

4 Place in loaf pan, cover with ketchup: Place the meatloaf mixture into a loaf pan (either 4x8 or 5x9) and press to make compact in the pan. Or you can form a free-standing loaf onto a rimmed baking pan. Cover the meatloaf mixture with the rest of the ketchup.

5 Bake: Bake for 1 hour at 350°F, or until a meat thermometer inserted into the center of the meatloaf reads 155°F. Remove from oven and let sit for 10 minutes. Then use a metal spatula to gently lift the meatloaf out of the loaf pan to a serving plate.

Make thick slices to serve. The meatloaf makes great leftovers, just chill and reheat. Slices are good in sandwiches as well.

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Elise Bauer

Elise Bauer is the Founder and President of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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Classic Meatloaf

274 Comments / Reviews

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Did you make it? Rate it!

  • Tracy

    So good I make this recipe every time I make meatloaf now , my family loves this.

    xxxxxyyyyy

  • charle

    What can I use instead of eggs? It looks so good.

  • Val

    What can I use instead of ketchup? Preferably nothing with tomatoes.
    Thanks.

  • Carrie Havranek

    I used a combo of a local beef bratwurst and grass-fed beef and it was fantastic. Really flavorful. My kids loved it.

    xxxxxyyyyy

  • Roberta

    Loved it! I’ve been looking for a great recipe with good consistency and flavor because we all love meatloaf. This is it! I used sweet Italian sausage and a green pepper since that’s what I had on hand. It was great!

    xxxxxyyyyy

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