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A partially sliced meatloaf with a glossy glaze sits on a white serving dish. Three slices are fanned out, revealing peppers inside—a delicious result for anyone searching for the best meatloaf recipe. Knife and fork rest on a wooden board nearby.
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5 from 4 votes

Homemade Meatloaf

When you talk about comfort food, few dishes stand as tall as a classic homemade meatloaf. We going back to the basics on this one - by popular demand. This is that hearty, flavorful, straight-from-the-heart type of dish that'll make you feel like you're back in grandma's kitchen. This ain't just meatloaf - this is soul food wrapped in a pan.
Prep Time15 minutes
Cook Time1 hour
Resting Time10 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: American
Keyword: american recipe, homemade meatloaf, meatloaf
Servings: 6

Ingredients

  • Meatloaf:
  • 1 lbs ground beef 80/20
  • 1 lb Italian mild sausage
  • 1 medium onion finely diced
  • 1/2 red bell pepper diced
  • 1/2 green bell pepper diced
  • 2 eggs
  • 3 garlic cloves minced
  • 3 tbsp ketchup
  • 3 tbsp fresh parsley chopped
  • 3/4 cup panko breadcrumbs or crushed crackers
  • 1/3 cup milk
  • 1 ½ tsp salt
  • 1 ½ tsp Creole Kick or Cajun seasoning
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • Glaze:
  • 3/4 cup ketchup
  • 1 ½ tsp white vinegar
  • 2 ½ tbsp brown sugar
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Instructions

  • Preheat oven to 375°F.
  • In a large bowl, combine all meatloaf ingredients. Mix until just combined — don’t overmix.
  • Press mixture into a meatloaf pan or form into a loaf on a baking sheet.
  • In a separate bowl, mix together all glaze ingredients.
  • Bake meatloaf uncovered for 40 minutes.
  • Remove from oven, brush glaze generously on top.
  • Return to oven and bake for 15–20 more minutes, or until internal temperature reaches 160°F.
  • Let rest for 10 minutes before slicing. Serve and enjoy.

Notes

  • Mix the meat just until the ingredients come together; overworking it makes a denser loaf.
  • Check the center with a thermometer and cook to 160°F rather than relying on color.
  • Rest the loaf for 10 minutes before slicing so it holds together.
Nutrition is estimated for one-sixth of the loaf and glaze using 80/20 beef, mild pork Italian sausage, whole milk, Kikkoman panko and Tony Chachere’s Original Creole Seasoning for the Cajun seasoning option. All listed salt, glaze and meat fat are counted; discarded drippings reduce the amount eaten. Brands and seasoning choices change the estimate.

Nutrition

Calories: 550kcal | Carbohydrates: 29g | Protein: 28g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 170mg | Sodium: 1980mg | Fiber: 1g | Sugar: 17g