The Best Meatloaf Recipe

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  Ketchup(60g)
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  Brown sugar(30g)
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  Worcestershire Sauce(30g)

  Lea & Perrins is the standard. A little goes a long way.

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  Yellow Onion
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  90/10 Ground Beef(680g)

  90% lean ground beef. Good middle-ground for flavor and macros.

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  Italian Pork Sausage(227g)
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  Bread Crumbs, Dry, Plain(180g)
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  Egg, Whole, Large
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  Whole Milk(180g)
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  1½ teaspoons kosher salt
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  Italian seasoning(5g)
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  ¼ teaspoon freshly cracked black pepper
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  Garlic powder(5g)
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  Onion powder(5g)

Instructions

1. 1Preheat the oven to 350°F with a rack in the center position. Line a rimmed sheet pan with parchment or foil.
2. 2In a small bowl, combine the ketchup, brown sugar, and Worcestershire sauce, stirring until the brown sugar dissolves. Set the glaze aside.
3. 3Place the grated onion in a clean kitchen towel and wring out any excess liquid. Transfer the onion to a large bowl and add the ground beef, Italian pork sausage, bread crumbs, eggs, milk, Italian seasoning, garlic powder, onion powder, and remaining Worcestershire sauce. Mix with your hands until just combined—do not overmix.
4. 4Transfer the mixture to the center of the prepared sheet pan. With wet hands, form it into an 8 × 4-inch loaf. Spread the ketchup glaze evenly over the top and sides until fully coated.
5. 5Bake at 350°F for 50 minutes, or until an instant-read thermometer inserted into the center reaches 165°F. The exterior should be browned and slightly caramelized.
6. 6Remove from the oven and let the meatloaf rest for 10 minutes. This allows juices to redistribute and makes slicing easier.
7. 7Slice the meatloaf into 8 equal portions and divide evenly into 8 airtight containers while warm. Cool to room temperature before sealing and refrigerating.
8. 8Store in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in a 350°F oven for 15–20 minutes until warmed through.