The best meatloaf ever is made with ground beef and pork sausage.
Here’s how my dad always did it.
This classic meatloaf recipe is one of the first recipes we put on Simply Recipes over ten years ago.
Elise Bauer
The Secret to a Great Meatloaf, According to Dad
My dad’s trick to meatloaf?
He mixes Italian pork sausage (half sweet, half spicy) in with ground beef.
It’s no ordinary meatloaf.
Elise Bauer
Why Cook the Veggies First?
Like a giant Italian meatball, in loaf form.
Can’t Get Enough Meatloaf?
Elise Bauer
Note that this will change the texture of the finished meatloaf, making it denser.
TIP!Try mixing the meatloaf in a mixer.
It’s fast and you get the whole mix more thoroughly integrated.
Elise Bauer
Letting the loaf cool for several minutes before slicing will also help it stay together.
How Long Does Meatloaf Keep?
Store tightly covered meatloaf in the refrigerator for up to 5 days.
Elise Bauer
To freeze, allow the meatloaf to cool completely.
Wrap it in a layer of plastic wrap and then a layer of foil.
Freeze for up to 3 months.
Elise Bauer
Melt the butter in a large, thick-bottomed skillet, on medium heat.
Sprinkle with salt and pepper.
Add the Worcestershire sauce and 1/3 cup ketchup.
Elise Bauer
Cook for another minute and remove from heat to cool.
Simple Tip!
To cool the vegetables more quickly, remove them from the pan and spread them on a plate.
Elise Bauer
Use your (very clean) hands to mix them together until everything is evenly distributed.
Or you’re able to form a free-standing loaf onto a rimmed baking pan.
Cover the meatloaf mixture with the rest of the ketchup.
Elise Bauer
Bake for 1 hour at 350F, or until ameat thermometerinserted into the center of the meatloaf reads 155F.
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.
Elise Bauer
Cut into thick slices to serve.
The meatloaf makes great leftovers, just chill and reheat.
Slices are good in sandwiches as well.
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