The Best Meatloaf Recipe

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  0.3 cup Ketchup
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  2 tbsp Brown sugar
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  2 tbsp Worcestershire Sauce

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

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  1 Yellow Onion(55g)
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  1.5 lbs 90/10 Ground Beef

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

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  8 oz Italian Pork Sausage
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  0.8 cup Bread Crumbs, Dry, Plain
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  2 Egg, Whole, Large(88g)
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  0.8 cup Whole Milk
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  1.5 tsp 1½ teaspoons kosher salt
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  1 tsp Italian seasoning
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  0.3 tsp ¼ teaspoon freshly cracked black pepper
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  1 tsp Garlic powder
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  1 tsp Onion powder

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, kosher salt, and black pepper. 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 and the exterior is browned and slightly caramelized.
6. 6Remove from the oven and let the meatloaf rest for 10 minutes to allow juices to redistribute.
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.